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PORK ROLLS STUFFED WITH RICOTTA AND SPINACH

Cucina Povera
Tuscan Peasant Cooking
by Pamela Sheldon Johns

Involtini di Maiale
In the modem kitchen, these cutlets are made with veal or chicken breasts, but pork is absolutely divine and more economical In this past, this dish would have been made with thin slices of boneless pork shoulder, and the rolls would have been braised in plenty of liquid to tenderize it. Wrapping the meat with pancetta helps keep it moist.
Serves 4
 

INGREDIENTS

• 8 ounces spinach, steamed and finely chopped
• 1/2 cup whole-milk ricotta cheese
• Sea salt and freshly ground black pepper
• Freshly grated nutmeg
• 1 pound boneless pork loin, sliced into 8 pieces
• 8 thin slices pancetta
• 1/4 cup extra-virgin olive oil
• 1 cup dry white wine
 

DIRECTIONS

In a medium bowl, combine the spinach and ricotta and stir to blend Season with salt, pepper, and nutmeg to taste. Set aside.

Place a slice of pork between 2 pieces of parchment paper, and roll with a rolling pin until flattened to an even thickness, about 1/8 inch. Repeat to flatten the remaining slices

Spread a thin layer of the spinach mixture on top of a slice of pork, leaving a 1/4-inch border. Roll it and wrap with a slice of pancetta, then fasten with a toothpick. Repeat with the remaining pork, filling, and pancetta

In a large, heavy saute pan, heat the olive oil over medium-high heat, and sear the rolls for about 2 minutes on each side. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Simmer briskly for 7 to 8 minutes, turning the rolls once or twice to heat them through. Serve at once.