Herbed Pork Involtini with Pecorino

Name: Herbed Pork Involtini with Pecorino
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 large egg plus 1 egg yolk; 1 Tbsp minced fresh thyme; 1½ cups (12 fl oz/375 ml) dry white wine such as Sauvignon Blanc; 2 Tbsp minced fresh sage, plus 8 whole leaves; ¼ cup (⅓ oz/10 g) minced fresh flat-leaf parsley; 8 slices pancetta or bacon; 8 slices pork loin, each about ¼ inch (6 mm) thick; ¾ cup (1½ oz/45 g) fresh bread crumbs; Sea salt and freshly ground pepper; ¾ cup (3 oz/90 g) grated pecorino cheese; ½ cup (4 oz/125 g) unsalted butter; All-purpose flour for dusting

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Involtini, thin slices of meat filled, rolled, and tied before cooking, are an Italian favorite. Fillings can vary from a simple bread-and-herb mix to more exotic flavors. When I make this dish, I like to add pancetta or prosciutto to the filling—along with plenty of cheese.

Ingredients

8 slices pork loin, each about ¼ inch (6 mm) thick

Europe
Italy
Main course
Mediterranean

Method

One at a time, place the pork slices between 2 sheets of waxed paper. Using a meat pounder, pound until a uniform ⅛ inch (3 mm