Pork Scallopine Rollups

Pork Scallopine Rollups

PORK SCALLOPINE ROLLUPS by Right-Brain Joanna

Tiny stuffed packages of pork or veal make an appetizing dinner. Here I have used pork, but the recipe begs to be made with veal scallopine if you can find it

Makes 6 pork or 4 veal scallopine
Stove top/275F140C oven

Rolls
6 pork or 4 veal scallopine, pounded thin
3oz/100g Pancetta, sliced thin
2oz/50g onions, fine dice
1 sweet red pepper, fine dice
3oz/100g mushrooms, fine dice
2-3 cloves garlic, minced
1oz/30g parmesan, grated
1 1/2 tsp ground sage
1/2 c/40g fresh breadcrumbs
1/4 c/40g pine nuts, toasted
2 tbsp/30ml brandy
2 tbsp/30g butter
1 tbsp/15mL olive oil

Sauce
2½c/600ml chicken stock, reduced by half to thicken

Garnish
Bunch of fresh sage, leaves gently fried in a small amount (about 2tsp/10mL) of olive oil, drained and salted

1. Pound the meat between two pieces of parchment or in plastic wrap. The pieces will expand to about one and a half times their original size. Take care not to make any holes. (If you have any holes use a whole sage leaf to make a patch.)
2. Reduce the stock and set aside. Meanwhile prep the ingredients for stuffing while frying the pancetta to a light crisp in a medium fry pan. Drain and dice.
3. Pour off most of the fat and sautée the onions, pepper and garlic until translucent. Add the mushrooms and sage, and continue to cook down until mushrooms are releasing their juices.
4. Add the brandy and flambé (or less dramatically, cook longer to evaporate the alcohol).
5. Add the breadcrumbs, pine nuts, pancetta and the parmesan, then remove from the heat.
6. Lay the meat pieces out and place an equal amount of the filling on each, spreading it to 1/2 in/1.25cm from the top. Roll up and secure with pieces of string or toothpicks.
7. In some butter mixed with the oil sear the rolls on all sides. Remove from heat.
8. Heat up the reduced stock and pour over the rolls. Bake in a low oven for about 5-8 minutes. They will continue to cook in the sauce so be careful not to overcook them.
9. Serve on a bed of pasta and sprinkle the sage over the top.