Stuffed Pancetta is a tasty and rich dish typical of the Lombardy region. It consists of a large piece of pancetta stuffed with a delicious combination of sausage, ground beef and veal, hard-boiled eggs, mortadella (or cooked ham), pork sausages, parsley, grated Parmigiano cheese, garlic, rosemary, and spices. The whole thing is baked in the oven until the pancetta becomes golden and crispy. Stuffed Pancetta is a perfect dish for a special lunch or dinner, to be enjoyed with a good glass of dry white wine.
Using a long thin-bladed knife, cut the pancetta to create a pocket (you can have it prepared by the butcher) trying not to make holes
Now prepare the filling: mix in a bowl the beef, veal, sausage, chopped parsley with a clove of garlic, parmesan, salt, pepper, and the two whole raw eggs
Spread half of the filling inside the pocket, flattening it, place a slice of mortadella or ham on top, and lay the sausages parallel to it, leaving some space between each
In this space, put the hard-boiled eggs and cover everything with the remaining filling
Finally, sew up the opening of the pocket with fairly close stitches so that the filling does not leak out
Tie the pancetta with string and insert rosemary and garlic beneath the cord; sprinkle the meat with plenty of oil and with diced butter
Oven
Pan
Wooden Spoon
Store in the refrigerator for up to 3 days
Typical recipe of the Lombardy region
Italy, Lombardia
| Energy (kcal) | 246.08 |
| Carbohydrates (g) | 0.51 |
| of which Sugars (g) | 0.51 |
| Fat (g) | 19.55 |
| of which Saturates (g) | 8.63 |
| Protein (g) | 16.59 |
| Fiber (g) | 0.31 |
| Sale (g) | 0.55 |
