Uccellini Scappati are a tasty first course made with pork loin stuffed with Branzi cheese, sliced pancetta and cooked ham. Everything 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 win over every palate.
This is the dish prepared by the hunter's wife who returned empty-handed
I cut the pork loin into thin slices and lay them out on the work surface; I garnish them with a thin slice of Branzi, a slice of cooked ham and a sage leaf
I roll them into little rolls which I wrap with a slice of pancetta and skewer with a toothpick, placing a sage leaf at each end of the toothpick
In a pan I sauté the finely chopped onion in butter and the same amount of oil, then place the rolls in to brown for 10 minutes, turning them when they are colored; I add the tomatoes cut into cubes
I cover the pan and let it cook for about half an hour, adding broth as needed
On each plate I put a generous slice of polenta and two or three uccellini; I pour the sauce also over the polenta, which I press in the center with a spoon to contain it
Pan
Knife
Cutting board
Store Uccellini Scappati in the refrigerator, covered with cling film or in a sealed container, for up to 3 days.
Uccellini Scappati is a traditional dish of Lombard cuisine, particularly from the Brianza area.
Italia, Lombardia
| Energy (kcal) | 205.84 |
| Carbohydrates (g) | 1.87 |
| of which Sugars (g) | 1.87 |
| Fat (g) | 17.09 |
| of which Saturates (g) | 7.76 |
| Protein (g) | 10.97 |
| Fiber (g) | 0.43 |
| Sale (g) | 0.32 |
