Summer Involtini

Serves 2. Really you can stuff this with anything you've got lying around that needs using up.

  • 4 slices pork loin
  • 80g cup fresh bread crumbs
  • 40g cup grated Parmesan/Grana Padano cheese
  • Large handful fresh flat-leaf parsley
  • Small handful fresh thyme
  • Small handful pine nuts
  • 2 cloves garlic, crushed
  • Salt & pepper
  • 1 egg
  • 4 slices of lardo (you can use pancetta/bacon), minced
  • 80g butter
  • Plain flour for dusting
  • 200ml dry white wine

You will need some kitchen string to tie these little beauties up.

  1. If you can get your butcher to flatten the pork loin out for you, then do. If not, one by one put them between some greaseproof paper and flatten them out - preferably with a meat pounder but a rolling pin works too. 
     
  2. Combine the breadcrumbs, Parmesan, parsley, garlic, thyme, lardo, pine nuts, salt and pepper in a bowl. Add the egg and mix well. 
     
  3. Take each piece of pork and spoon a quarter of the stuffing into the centre. Roll the meat up tightly and secure each one with three bands of string.
     
  4. Dust the bundles lightly in the plain flour, making sure they are completely coated.
     
  5. In a heavy based pan melt the butter over a relatively high heat and once melted add the bundles. Cook them until browned on all sides, turning them regularly. This will take around 10 minutes. Once cooked remove from the pan and place to one side. 
     
  6. Add the wine to the buttery meat juices and give it a good stir with the heat on high. Then add the bundles back in and lower the heat right down. 
     
  7. Cover and cook gently for around 15 minutes until you have a thick sauce.
     
  8. Remove the bundles from the pan and cut the string away. Then serve immediately with the sauce from the pan.
     
Millie Diamond