Pork Bracciole with Paté

Here's a fun festive dish that can take some time and dedication to make - perfect for when you have a few extra moments over the holidays.
6-8 thin pork loin bracciole cutlets
1/2 loaf very good Italian bread - like ciabatta, cubed 1/2-inch
1 leek, trimmed, cleaned and diced
1 yellow pepper, trimmed and diced
3 cloves garlic, minced
4 cups baby spinach leaves
5 oz pork country paté, crumbled
1 can crushed tomatoes
1 tsp crushed rosemary

Preheat oven to 375F. Sauté the pepper and leek in a skillet in a dash of olive oil and 1 tablespoon water. Allow the water to evaporate and the veggies to soften and brown just a bit during sautéing, then add the garlic.

Cook another 2-3 minutes. Add the spinach and allow to cook down and release what water it will. Cook a few more minutes to dry the mixture a bit. Remove to a bowl.

Add the bread to the skillet with a dash of olive oil. Brown the bread just a bit.

Return the veggies to the skillet with the bread and mix well.

Remove from heat. Add the paté to the veggie mix and fold together gently.

Pour the crushed tomatoes into an oiled 9x13-inch casserole. Now lay out the pork slices and distribute the bread filling evenly about the slices.

Roll the sliced around the filling and nestle them into the tomatoes. Season with rosemary and salt and pepper to taste.

Bake about 30-40 minutes, until cooked through and meat is nicely browned.

Serve over noodles with the tomato sauce. Serves 4-6.