Pork Rolls with Truffle Sauce, or Involtini di Lonza al Tartufo: Pork loin is both flavorful and versatile, and it can be quite festive. Here you'll want it cut into thin slices, and will want to wrap them around something that will add a happy touch. Decorated chopsticks, for example. To serve 8 you'll need:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 16 thin slices of pork loin
- 16 thin slices of smoked pancetta (one could use good quality bacon that is not sugar-cured here)
- A jar of truffle sauce
- 2 tablespoons of parsley and rosemary leaves, minced
- A few sprigs of rosemary
- Oil for frying
- Salt and pepper
Preparation:
Use a meat pounder to flatten the slices of pork loin, spread a thin layer of truffle sauce over each, and then dust them with the minced herbs.
Roll the strips up around chopsticks to obtain thin involtini, wrap a slice of pancetta around each, and then tie them tight with kitchen twine, slipping a little rosemary into each.
Heat your oil in a tall thin pot, and fry the involtini a few at a time, standing them upright and making sure that the oil reaches all the way up the meat. Drain them when they turn golden, and serve them warm.
Roll the strips up around chopsticks to obtain thin involtini, wrap a slice of pancetta around each, and then tie them tight with kitchen twine, slipping a little rosemary into each.
Heat your oil in a tall thin pot, and fry the involtini a few at a time, standing them upright and making sure that the oil reaches all the way up the meat. Drain them when they turn golden, and serve them warm.
