Pork involtini with Sicilian flavours
I love these little rolls, my Pure Sicilian tour group made these at one of our cooking classes and we enjoyed them among a collection of other dishes overlooking beautiful gardens of sage, thyme and rosemary under the filtered rays of the Sicilian sun in the rolling hills of Menfi in Western Sicily. They were delicious! These little involtini are baked but you can certainly brown then in a pan with a little olive oil instead, they will only take a few minutes to cook on either side.
- 800g pork fillet, thinly sliced into 1/2 cm slices and pounded with a meat mallet
- 1-1/2 cups fine breadcrumbs
- 2 cups tomato passata or tomato sauce
- 1/2 cup virgin olive oil
- 200g mozzarella, finely diced
- 100g pecorino cheese, finely diced
- 100g mortadella, finely diced
- 3 tablespoon currants
- salt and pepper
- 10 basil leaves
- pinch or oregano (optional)
- half a lemon
- 20 fresh bay or lemon leaves
Preheat the oven to 200c
Place the breadcrumbs into a tray add in the tomato sauce, olive oil, mozzarella, currants, pecorino and mortadella.
Stir with a spoon to combine all the ingredients, season with the salt and pepper then stir through the chopped basil and oregano.
Lay the thin slices of pork onto a board or table and place spoonful’s of the filling onto the slices rolling them up and folding in the sides.
Place the pork rolls into a greased tray and drizzle again with a little oil.
Squeeze over the lemon and bake for 15 – 20 minutes until slightly golden and the pork is cooked.
Serve hot. You can also add a little more sauce to the pork rolls before cooking.