Stuffed Pork Rolls
These little stuffed meat rolls are often called Uccellini Scappati, which simply translates as ‘little escaped birds’ and I’ve often seen them made with veal and called “veal birds” back in North America. I remember a time when my Father-In-Law (an Italian immigrant who has lived in Canada 50 years) visited us in Italy and ordered Uccellini at a restaurant in Bergamo. He was quite shocked to be served a plate of real little birds as he expected stuffed meat rolls like he was used to back home. These little meat rolls are great as you can stuff them with many different ingredients, you can use veal, pork, or beef, and they cook up quickly and if cooked properly are always tender. I chose to make my uccellini with pork cutlets cut from a pork loin roast, because we are now back in Umbria and the Umbrian people are well known for loving their pork! I stuffed my rolls simply with a slice of prosciutto, fresh sage leaves, and some slices of sun-dried tomatoes.
Deborah Mele 2012
Uccellini Scappati - Stuffed Pork Rolls
Little slices of lean pork stuffed with prosciutto, sage & sun-dried tomatoes.
- 1 Pound Pork Loin Cutlets, Cut Thin (About 12)
- 1/4 Cup Flour Seasoned With Salt & Pepper
- 12 Thin Slices Prosciutto
- 12 Fresh Sage Leaves
- 12 Slices Sun-Dried Tomatoes In Oil, Sliced Thinly
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1/4 Cup Finely Diced Onion
- 2 Cloves Garlic, Peeled & Minced
- 3 Tablespoons Tomato Paste
- 1/2 Cup Beef or Chicken Stock
- 1 Cup Dry Red Wine
- Salt & Pepper To Taste
- 1/3 Cup Chopped Fresh Parsley
- 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.
- Roll tightly encasing the filling inside, and tie firmly with kitchen twine.
- Roll the pork rolls in the seasoned flour to coat lightly.
- Heat the butter and oil in a large skillet, and then brown the pork rolls well on each side.
- Remove the rolls to a platter, and add the onion and garlic to the pan.
- Cook until the onion is translucent, about 2 or 3 minutes, and then add the tomato paste and stir into the pan.
- Add the wine and stock, and bring to a boil, reduce to a simmer and cook for 5 minutes.
- Season the sauce with salt and pepper, then return the pork rolls to the pan.
- Cover, reduce heat to medium, and cook until the rolls are cooked through, about 8 to 10 minutes.
- Place the rolls onto a serving platter, and stir the parsley into the sauce.
- Spoon the sauce from the skillet over the pork rolls and serve immediately.
This is a great recipe and very flexible. When whole pork loin is on sale, it is a bargain. I have modified the stuffing for the pork rolls by using a few sprinkles of parmesan instead of the sage leaf. The pork rolls and sauce are great over mashed potatoes and even grits (Southerner here).
I have made these several times and they are delicious. I think it is better to add more broth and wine. When I add the rolls back to the pan, I cook, covered, for about 15 minutes, then turn them over and cook an additional 15 minutes.