Uccellini Scappati – Stuffed Pork Rolls
Little slices of lean pork stuffed with prosciutto, sage & sun-dried tomatoes.
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients
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1 Pound Pork Loin Cutlets, Cut Thin (About 12)
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1/4 Cup Flour Seasoned With Salt & Pepper
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12 Thin Slices Prosciutto
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12 Fresh Sage Leaves
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12 Slices Sun-Dried Tomatoes In Oil, Sliced Thinly
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1 Tablespoon Butter
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1 Tablespoon Olive Oil
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1/4 Cup Finely Diced Onion
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2 Cloves Garlic, Peeled & Minced
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3 Tablespoons Tomato Paste
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1/2 Cup Beef or Chicken Stock
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1 Cup Dry Red Wine
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Salt & Pepper To Taste
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1/3 Cup Chopped Fresh Parsley
Instructions
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Use a mallet to pound out the cutlets very thinly, then lie one slice of prosciutto, one fresh sage leaf, and one thinly sliced sun-dried tomato over each slice.
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Roll tightly encasing the filling inside, and tie firmly with kitchen twine.
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Roll the pork rolls in the seasoned flour to coat lightly.
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Heat the butter and oil in a large skillet, and then brown the pork rolls well on each side.
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Remove the rolls to a platter, and add the onion and garlic to the pan.
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Cook until the onion is translucent, about 2 or 3 minutes, and then add the tomato paste and stir into the pan.
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Add the wine and stock, and bring to a boil, reduce to a simmer and cook for 5 minutes.
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Season the sauce with salt and pepper, then return the pork rolls to the pan.
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Cover, reduce heat to medium, and cook until the rolls are cooked through, about 8 to 10 minutes.
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Place the rolls onto a serving platter, and stir the parsley into the sauce.
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Spoon the sauce from the skillet over the pork rolls and serve immediately.
