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Involtini di Maiale | Sicilian Pork Rolls
(0)
25 min
Quick
Gurkerl Küche
Zarte Schweinsmedaillons, gefüllt mit einer aromatischen sizilianischen Mischung aus knusprigen Semmelbröseln, geriebenem Parmesan, gerösteten Pinienkernen, Knoblauch und frischer Petersilie. In nur 25 Minuten in der Pfanne goldbraun angebraten, mit Weißwein abgelöscht und auf den Punkt serviert – ein herrlich aromatischer Hauptgang aus dem sonnigen Süden Italiens.
Ingredients
Preparation method
Preparation
Pat the pork tenderloin dry, cut into 8 equal slices, and gently pound very thin between two sheets of cling film using a meat mallet or the bottom of a heavy pot. Season on both sides with a little salt and freshly ground pepper.
For the typical Sicilian filling, toast the pine nuts in a small dry pan over medium heat for 2 to 3 minutes until fragrant, then let cool and roughly chop. Peel and finely mince the garlic, wash the parsley, and finely chop the leaves.
In a bowl, mix the toasted pine nuts, breadcrumbs, finely grated Parmesan, minced garlic, and parsley. Stir in about 1 tablespoon of the olive oil to form a moist, aromatic breadcrumb mixture.
Chef's tip
Make sure to dry toast the pine nuts before chopping – this releases their essential oils and ensures that distinct, nutty flavor of Sicily.
Crispy ciabatta for soaking up the pan juices or a fresh tomato side dish with arugula pairs wonderfully with this.
70 min
Under an hour
