Sicilian pork rolls

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pork-rolls

herby, aromatic, melt-in-the-mouth morsels

INVOLTINI. This is one of my favorite recipes which I have adapted from the traditional “braciole” from Messina.

In the past, when my mother was a child in postwar Sicily, meat was expensive and available as a treat only. Stuffing the meat with bread served to stretch the portions further so to feed a large family.

The traditional recipe was made with beef and Southern cheeses like caciocavallo or provolone. Here I use our wonderful Umbrian pork, and local  “guanciale“, cured pork cheek. If you cannot find guanciale, use pancetta or unsmoked bacon. You can substitute  Parmesan with aged provolone as long as it is not too salty.

Recipe

  • 450 gr (1 lb) pork loin,  sliced paper-thin, beef carpaccio is a good alternative
  • 2 cups seasoned bread crumbs
  • 150 gr (1/3 lb) thinly sliced guanciale
  • bay leaves

Preheat oven at 425 F (220 C). Pork should be sliced as thin as possible without breaking slices apart. Distribute slices over a tabletop and place a slice of guanciale over each slice of meat.
Add olive oil to the seasoned bread crumbs until they look moist but not greasy.
Distribute the bread mixture over the meat and firmly roll up each slice.

make sure to have very thin slices of meat and good breadcrumbs

preparation of pork rolls

Skewer 3-4 rolls on two parallel cocktail skewers alternating meat rolls and bay leaves, so that rolls are sandwiched between bay leaves. Transfer rolls into an oiled non-stick oven proof roasting tin
Bake in the preheated oven for 20 min, turning half way trough. Switch off, cover rolls with foil and keep in the warm oven until serving.

Serves 6