Ham and Cheese Stuffed Pork Rolls with Tagliatelle
Cook the pasta according to package directions until al dente.
Rinse the zucchini and with a vegetable peeler, make 12 long thin slices, finely chop the rest. Place the pork between 2 layers of plastic wrap and with a meat mallet, pound to flatten, season both sides with pepper.
Cut the ham and cheese lengthwise into long, wide 4 cm (approximately 1 1/2-inch) strips. Place the ham, zucchini and cheese slices, on the pork, roll up and secure with wooden skewers.
Peel and finely chop the onions. Heat the oil in a skillet and saute the pork rolls until browned on all sides. Stir in the onion and chopped zucchini and saute briefly.
Pour in the stock, cover and cook over low heat, stirring occasionally until the meat is tender, about 30 minutes. Toast the pine nuts in a dry skillet.
Lift the pork rolls from the pan and keep warm. Pour the pan juices through a sieve into a saucepan, stir in the herb cheese and boil uncovered over high heat for about 5 mintues, season with salt and pepper.
Slice the pork rolls and serve with the sauce and the pasta on warmed plates. Serve sprinkled with pine nuts and parsley.