Eufrasia’s tender pork roll ups

thin slices of pork rolled with pancetta and baked served on a bed of agretti
INVOLTINI. This is one of my family’s favorite recipes which I have adapted from the traditional “braciole” from Messina. My mum used to make them for special family occasions as my brother and I loved them.
She often made several batches and freezed them in portions so she had them ready when we returned from our travels.
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  Parmigiano with aged provolone as long as it is not too salty.
It’s a great make ahead recipe which you can simply cook minutes before you need to serve.


  • 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


  1. Your site is a small safe recluse of kitchen shelter. My home burnt down on saturday. Mia casa, mia cucina, l’ orto, il giardino e fruit trees- all gone in the bush fires here in Melbourne. My preserves, my collection of ancient Italian vineyard items- all gone. Here, on your beautiful spot, I document the devastation that has come to Melbourne.

  2. Morgana, I have no words to say how sorry I am for what happens in Melbourne and what happened to yourself and your house. Your house and your things are part of you, but you have to think that in any case they are objects. The most important thing is that you and your family are safe. Now everything looks horrible, but you will have a new house and a garden that will be even more beautiful of that one that is lost. Coraggio!!!

    • Bill che bello vederti qui. Allora vino rigorosamente rosso, un rosso di montefalco oppure un rosso siciliano (che però non conosco bene). Contorni leggeri, carpaccio di zucchine o insalata di carciofi e limoni (entrambe pubblicate qui nel blog) e patate in crosta di sale. Alla fine dato che è stagione, una bella macedonia di fragole!

  3. Grazie! (A Chicago magari non ancora la stagione delle fragole, piuttosto giugno….) Proverò, te ne farò segno col risultato. Domenica; domani temo di passare tutta la giornata davanti alla TV: pattinaggio, shuttle, la Royal Wedding, senza contare il baseball.

  4. Bé, non era un gran ché; lo hanno fatto apposto, dopo il fiasco colla mamma di William. Interessantissimo per me che abbiano scelto l’ ufficio divino del 1662: austero, e centrato su Dio anziché sull’ amore umano; e 1662 era, se non sbaglio, prima delle indiscrezioni di Carlo II a cui dobbiamo la nobilitazione degli Spencer!
    Le fragole mi paiono un miglior abbinamento visto il grasso negl’ involtini. Ogni giorno le trovo al vicino mercato — ma non stagionali, ci vengono dal Cile.

    • Hi Susan! Please no sauce on this recipe. The stuffing and the herbs give it such a delicious flavor that a sauce would just mess up the balance. We have made this recipe in my family for probably 1/2 century and everybody loves it as it is. Just accompany with a light green salad dressed with fruity olive oil or my lemon marinated zucchini, just please look on my recipe list 🙂

      • As a total outsider (but a good cook, an even better eater, and a guy who likes his sauces) I’ll confirm MdP’s “please no sauce”. What you want here is the natural juice of the meat, which the guanciale, bread crumbs, and even the bay leaves are designed to protect or supplement. If it’s dry, this particular recipe doesn’t need a sauce, but some adjustment to cooking time or method.

      • No…No sauce…. Not needed This is a truly delicious recipe. We made this in a class that I took with Letizia. I use pancetta whenever I make it and it’s always a hit. Can’t wait to visit you again.
        Grazie millie

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