Gli Uccellini Scappati are a tasty first course made with pork loin stuffed with branzi cheese, sliced bacon, and cooked ham. The whole is then cooked in a sauce of ripe tomatoes and served with a sprinkle of sage. A dish rich in flavors and aromas that will please all palates.
This is the dish prepared by the hunter's wife when he returned empty-handed
I slice the loin into thin pieces that I lay out on the work surface; I garnish them with a thin slice of branzi, one of ham, and a leaf of sage
I roll them into rolls, wrap them with a slice of bacon, and pierce them with a toothpick, at both ends I insert a leaf of sage
In a pan, I sauté the finely chopped onion in butter and the same amount of oil, then I lay the rolls to brown for 10 minutes, turning them when they are colored; I add the chopped tomatoes
I cover the pan and let it cook for about half an hour, adding broth as it dries out
On each plate, I place a generous slice of polenta and two or three little birds; I pour the sauce also on the polenta, pressing it in the center with a spoon to contain it.
Pan
Knife
Cutting Board
Store the Uccellini Scappati in the refrigerator, covered with plastic wrap or in a sealed container, for a maximum of 3 days.
Uccellini Scappati is a traditional dish of Lombard cuisine, particularly from the Brianza area.
Italy, Lombardia
| Energy (kcal) | 216.37 |
| Carbohydrates (g) | 1.7 |
| of which Sugars (g) | 1.62 |
| Fat (g) | 18.31 |
| of which Saturates (g) | 8.49 |
| Protein (g) | 11.06 |
| Fiber (g) | 0.38 |
| Sale (g) | 0.29 |
