Photo of Involtino di Carne di Maiale by Mario
Involtini is another one of Italian favourites. It’s thin slices of meat with various fillings, rolled and tied before cooking.
But what we’re going to do is, yet again, give it a little twist 🙂 So, as before, we’ve delved into the Polish Cuisine and let it influence our creativity when coming up with this recipe! The basic idea of the dish stayed the same, however we’ve tweaked the cooking process. This change resulted in a very tender, almost falling apart roulade that melts in your mouth!
Involtino di Carne di Maiale – Pork Roulade
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 30 minutes
Serves 2
Recipe by Tom
INGREDIENTS
- 400 g pork loin, cut into 4 chops (you can ask your butcher to cut it for you)
- 80 g Pancetta
- 100 g of spinach
- 30 g peppers cut into thin batons
- 20 g of white onion, cut into half rings
- 2 tbsp of French mustard
- Sea salt
- Freshly cracked black pepper
- Vegetable oil for frying
- 1500 ml of meat stock
INSTRUCTIONS
- Tenderize pork loin chops using a meat mallet (see notes).
- Spread half a tsp of mustard on each chop and season with salt and pepper.
- Divide Pancetta, spinach, pepper and onion into 4 equal portions, then place a portion of each ingredient on the same end of each pork chop.
- Roll each pork chop into a roulade and tie with a butcher’s string (see notes).
- Heat up a frying pan with oil and brown the roulades on each side, this will seal them and keep all the flavours inside.
- Once browned, put them into a deep tray, add stock, cover with foil and braise in pre-heated oven, 180 degrees Celsius, for about an hour.
- After that time the roulades will be very tender, so be careful when taking them out. Also, remove the string/cocktail sticks before serving (see notes).
The remaining stock can be turned into gravy.
NOTES
- Cover the chops with cling film, that way meat juices won’t splatter working area when tenderizing.
- Rather than butcher’s string you can use cocktail sticks, just stab a couple of them through the roulade (basically the idea is to prevent the roulades from unrolling in the cooking process).
- Serving idea: You can serve these roulades with our Homemade Gnocchi.
