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Involtini alla Siciliana | Sicilian Pork Rolls
(0)
25 min
Quick
Gurkerl Küche
Zarte Schweinslungenbraten-Röllchen nach traditioneller sizilianischer Art: gefüllt mit aromatischem Pecorino, goldbraunen Pinienkernen, süßen Rosinen und feinen Semmelbröseln, aufgespießt mit Lorbeer und roten Zwiebeln. In nur 25 Minuten fertig gezaubert!
Ingredients
Preparation method
Preparation & Filling
Cut the pork tenderloin into thin slices (approx. 12 pieces) and gently pound wafer-thin between sheets of cling film using a meat mallet or a heavy pot. Lightly season with fine salt and ground black pepper.
Soak the raisins in warm water for approx. 5 minutes, then squeeze them out well. Toast the pine nuts in a dry pan without fat until golden brown. Finely chop the fresh flat-leaf parsley and finely grate the pecorino.
In a bowl, mix together the classic breadcrumbs, grated pecorino, toasted pine nuts, drained raisins, and chopped fresh flat-leaf parsley. Stir in about 2 tbsp of extra virgin olive oil and a little finely grated zest of the organic lemon to form an aromatic, slightly cohesive filling.
Chef's tip
Soak the wooden skewers in cold water for about 15 minutes beforehand so that they do not burn while frying in the pan.
Pork tenderloin stays particularly juicy when cooked briefly over high heat. Do not overcook, so that the rolls remain tender and juicy.
70 min
Under an hour
