My Sicillian grandmother's Pancetta-Wrapped Pork with Breadcrumbs and Tomatoes or Carne di Maiale con Pancetta, Pangrattato e Pomodori


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Serves 4 | Prep Time 5 | Cook Time 32

Why I Love This Recipe

My grandmother was a wonderful cook. A little short on education as she was the oldest and took care of her younger siblings while both of her parents worked. She shared many recipes while I watched her cook when I was a college student doing my laundry at her house on Sundays. Sundays were always family days and as the rest of my family, Uncles, Aunts, siblings and cousins, came in, you could smell whatever she was cooking down the street. We were the envy of the neighborhood.

I'd like to share this recipe because being of Italian Heritage, and having traveled throughout Italy, Italian food here in the states is a watered down version of Italian food. I teach culinary to adults and children and never skimp on flavor or imitaion Italian cuisine.


Ingredients You'll Need

10 ounces boneless pork loin, cut into 1/4-inch-thick cutlets
16 thin pancetta slices
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh breadcrumbs
1/4 cup chopped fresh parsley
1 garlic clove, minced
5 tablespoons extra virgin olive oil
1 large onion, thinly sliced
1 tablespoon fennel seeds
One 1-pint basket cherry tomatoes, halved
1/2 cup dry white wine


Directions

Pound cutlets between sheets of Reynolds Parchment paper to 1/8-inch thickness.


Overlap 2 pancetta slices on work surface to form oval of same size as pork.


Place 1 pork cutlet atop pancetta.


Repeat with remaining pancetta and pork.


Mix Parmesan cheese, breadcrumbs, parsley and garlic in small bowl.


Mix in 2 tablespoons olive oil. Season with salt and pepper.


Divide mixture among cutlets.


Fold in short ends and roll up pork and pancetta, enclosing filling completely. Use toothpicks to secure rolls.


Heat remaining 3 tablespoons olive oil in heavy large skillet over medium-high heat.


Add rolls and cook until pancetta is crisp, turning frequently, about 2 minutes.


Transfer rolls to plate. Remove toothpicks.


Add onion and fennel seeds to drippings in skillet; saute until soft, about 10 minutes.


Add tomatoes; saute 5 minutes.


Add wine and simmer 5 minutes. Season with salt and pepper. Return rolls to skillet.


Cover skillet and cook over low heat until pork is just cooked through, about 10 minutes.


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