Involtini alla Messicana (Mexican-Style Pork Rolls)
Category: Main Course
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pork loin (lonza di maiale) | 400g |
| Marsala wine | 100ml |
| Butter | 10g |
| Extra virgin olive oil (olio evo) | 2 tbsp |
| Sage leaves (salvia) | 16 |
| Cooked ham (prosciutto cotto) | 16 slices |
| Bacon (pancetta) | 16 slices |
| Bread (pane) | 40g |
| Bacon (pancetta) | 50g |
| Cooked ham (prosciutto cotto) | 75g |
| Ground pork (maiale) | 50g |
| Eggs | 2 |
| Whole milk (latte intero) | 55ml |
| Salt | To taste |
| Grana Padano cheese (Grana Padano DOP) | 10g |
| Nutmeg (noce moscata) | To taste |
Instructions:
Preparing the Filling:
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Prepare the bread mixture: Begin by removing 40g of the inside of a loaf of bread and soaking it in whole milk for a few minutes to soften it.
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Chop the filling ingredients: In a separate bowl, finely chop 75g of cooked ham and 50g of pancetta. This will form the base of your filling mixture.
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Combine the ingredients: Add the soaked bread to the bowl with the chopped ham and pancetta. Stir gently with a fork to combine and break up the bread.
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Add the ground pork: Incorporate the 50g of ground pork into the mixture, followed by the two beaten eggs and 10g of finely grated Grana Padano cheese.
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Season the filling: Season the mixture with a pinch of salt and freshly grated nutmeg to taste. Mix everything thoroughly until well combined and the texture is uniform.
Assembling the Involtini:
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Prepare the pork loin: Take the 400g of pork loin slices and lay them flat on a cutting board. Gently pound them with a meat mallet to even out the thickness and remove any tough or fatty parts.
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Fill the pork slices: Place one slice of cooked ham on each piece of pork loin, followed by a spoonful of the prepared filling, ensuring itโs evenly spread. Top with another slice of cooked ham and carefully roll the pork into tight involtini (rolls).
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Wrap with bacon: Lay two slices of pancetta on your work surface and wrap them around each pork roll to hold it together.
Cooking the Involtini:
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Sear the rolls: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 10g of butter to the pan and allow it to melt. Carefully add the pork rolls to the pan and brown them on all sides.
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Deglaze and simmer: Once the pork rolls are browned, pour in the 100ml of Marsala wine to deglaze the pan. Let the wine evaporate for a couple of minutes, allowing the flavors to meld.
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Cook the involtini: Lower the heat, cover the skillet with a lid, and let the involtini simmer for 7-8 minutes, turning them occasionally. The cooking time will allow the rolls to cook through and the sauce to thicken, coating the pork in a rich, flavorful glaze.
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Serve: Once the involtini are fully cooked, remove them from the skillet and serve immediately. The tender pork rolls, infused with the savory filling and complemented by the rich sauce, will make for an irresistible main course!
Enjoy your Involtini alla Messicana served with a side of roasted vegetables, mashed potatoes, or a simple green salad for a complete meal. Perfect for family dinners or special occasions, this dish combines the richness of pork and pancetta with the delightful flavors of sage and Marsala wine!
