1
For the roast recipe with porcini, clean the loin and open it like a book, salt and pepper on both sides.
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2
Boil the potatoes in their skins for 30-40 '; clean and cut the mushrooms into chunks, then toss half in a pan with a drizzle of oil, salt, a clove of garlic and a bay leaf.
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3
Drain the potatoes, peel them and mash them in a bowl; add half of the chopped chestnuts, the sautéed mushrooms (after removing the garlic and bay leaf), the shelled sausage and 2 tablespoons of breadcrumbs. Also add half a green apple, with the peel, into small pieces. Mix everything with your hands until you get a fairly homogeneous mixture.
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4
Spread the filling on the loin, roll it up
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5
and tie it with a kitchen string (if the filling is too much, remove some that you will then add to the roast, along with the cooked wine). Pepper it, garnish it with mixed herbs (rosemary, sage, fennel, a little thyme) and brown it in a casserole suitable for the oven, with a little oil and a clove of garlic. After 3-5 ', blend with a glass of white wine and 2-3 tablespoons of vinegar.
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6
Add half a glass of cooked wine and cook with the lid on for 7-8 ', then add 300 g of hot water, the remaining chestnuts and mushrooms and the other half apple into small pieces. Cook for 10 ', then bake with the lid on at 180 ° C, for 15'. Remove the lid and cook for another 30-35 ', turning the meat after 10-15'. Let the roast rest for about 15 'before cutting it; reduce the sauce over the heat for 3-5 'and serve it with the meat. Complete it, if desired, with a sauce obtained by cooking a glass of cooked wine with a sprinkle of vinegar for 10 '(if you do not have cooked wine, use Marsala).
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