Posted by CookinMom May 29, 2001

Source: Chef Ron Bohnert, Radisson Inn St. Paul, Minnesota

Yield: 10 servings

3 tablespoons shallots, chopped
2 tablespoons garlic, minced
5 tablespoons olive oil, divided
1/2 cup pine nuts
1 cup fresh basil, chiffonade
1 cup hot Italian sausage
1 (2 to 3 pound) pork shoulder
3 cups fresh spinach, blanched
1 cup fontina cheese, shredded
2 tablespoons cracked black pepper
2 tablespoons kosher salt
2 tablespoons dried basil
2 tablespoons garlic, minced
1/2 tablespoon red pepper flakes

For stuffing, saut?shallots and garlic in 2 tablespoons olive oil until light brown; transfer to large bowl. Add pine nuts, basil and sausage; mix well.

Butterfly pork shoulder. Place spinach down center, top with stuffing, then cheese. Roll up and tie.

Rub shoulder with 3 tablespoons olive oil and spices. Roast at 350 degrees F until meat reaches internal temperature of 160 degrees F.

Serve with caponata sauce of eggplant, peppers, tomatoes and olives.