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Involtini Di Maiale And A Giveaway

I’m becoming obsessed with this cookbook – Cucina Povera. I already posted a recipe for sfratti from it that will now become part of my permanent cookie repertoire. Having read all the first-hand stories in this book about Tuscan people who struggled to make ends meet and used every scrap of food available, whether grown in their gardens or foraged in the wild, I am working my way through the recipes, some of which I grew up eating in my parents’ home. I have childhood memories of hunting for wild asparagus and wild greens, of my mother canning tomatoes for the winter, of my parents making soppressata and of course home-made wine.  Maybe that’s why these recipes and stories are so resonant with me. Because food was – is – sacred and should not be wasted. Because you can make a delicious and nutritious meal out of the simplest ingredients.

If you haven’t already purchased this cookbook (or if you have and want to gift one), here’s your chance to own a copy. Leave a comment at the bottom of the blog (Not in email) and you’ll be entered to win a copy, selected by a random number generator. That’s it. You don’t have to “like” me on Facebook or follow me on Twitter – everybody gets the same odds. But if you did, I’d be grateful.
But so you don’t have to wait to make this recipe, here’s the step-by-step. Start with a one-pound pork tenderloin and divide it into eight pieces, then pound each piece flat between parchment paper until it’s pretty thin.
Spread the ricotta and spinach mixture on top. I added a sage leaf, not called for in the cookbook recipe.
Wrap with a slice of pancetta and secure with a toothpick.
Saute for a few minutes with some wine.
Sit down to a great meal.
Involtini di Maiale
 
From the cookbook “Cucina Povera” by Pamela Sheldon Johns
  • 8 ounces spinach, steamed and finely chopped
  • 1/2 cup whole-milk ricotta cheese
  • sea salt and freshly ground black pepper
  • freshly grated nutmeg
  • 1 pound boneless pork loin, sliced into 8 pieces
  • 8 thin slices pancetta
  • 1/4 cup extra-virgin olive oil
  • 1 cup dry white wine
  1. In a medium, bowl, combine the spinach and ricotta and stir to blend. Season with salt, pepper and nutmeg to taste. Set aside.
  2. Place a slice of pork between 2 pieces of parchment paper, and roll with a rolling pin until flattened to an even thickness, about 1/8 inch. Repeat to flatten the remaining slices.
  3. Spread a think layer of the spinach mixture on top of a slice of pork, leaving a 1/4 inch border. Roll it and wrap with a slice of pancetta, then fasten with a toothpick. Repeat with the remaining pork, filling and pancetta.
  4. In a large, heavy saute pan, heat the olive oil over medium-high heat, and sear the rolls for about 2 minutes on each side. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Simmer briskly for 7 to 8 minutes, turning the rolls once or twice to heat them through. Serve at once.
This Post Has 51 Comments
  1. Hi Linda – I am friend of Ming Lee's and have been following your blog for the last year. Just returned from a trip to southern tuscany. Your recipes make me want to go right back there. I'll be buying the book if I don't win!
    Chris

  2. what a great looking plate,ahhh for the love of all things pancetta,it is like a great big hug for whatever you wrap it around,completely delicious.Pheasant food really is the best food,and I would love to have this book for the awesome recipes and fantastic pictures,thanks for always sharing such great recipes and information.Ciao

  3. Seeing this makes me want to make it tonight! Anything with ricotta and pancetta makes me happy! I have the book so take me out of your giveaway, this, and a few other recipes from the book are on my list to make very soon.

  4. I must have some pancetta … somewhere. I have everything else and I'm ready! Delicious, Linda! I love coming here. I always leave with a whetted appetite and a sweet outlook on life.

  5. It is interesting how some of the best Italian cooking – especially in Tuscany, comes out of poverty and necessity. Some dishes that are now prized are actually a way of making stale leftovers edible. Beautiful pictures of these involtini.

  6. Linda, I just found your webpage a couple of weeks ago. The pctures make my mouth water. My mother cooked just like all of your recipes. I miss that.

  7. The recipe and the book giveaway are amazing..The recipe looks like it will make a wonderful dinner and not too hard to do, just have to get the ingredients and get organized, yummmee!!!!!!! It is raining here, 300 days of rain and clouds, this recipe would make a person feel warm and fill the tummee greatly..Love your blog, the recipes look lovely, I am sure taste superb and not too hard to make I think..keep blogging with great recipes and all the antedotes too..brightens the 300 days of rain and more rain!

  8. Hi Linda! This food reminds me of the delectable table that my mother in law sets in Caserta when we sit down to one of her traditional family meals. It takes me back to old Italy. We would also visit the chestnut orchard that my husbands father owned and have a picnic lunch there. Soooo beautiful! I love to cook and would like to try every recipe in this book. Makes my hubby miss home a bit less…. Wish me luck! Robin DeNicolais

  9. I love anything stuffed. My grandparents were from Abruzzo and my grandmother (and my father) never ever wasted anything. I grew up in Indiana, but Pop had a huge garden and we ate lots of weeds and dandelion greens!

  10. I am again inspired…your cooking style…and mine, is so inviting, warm and friendly. Am so excited to share these recipes with my father and his sisters, who are first generation Abbruzzese, and my friends who I just want to share with. They will leave with my home full tummies and hearts. Thank you!

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