Pork Rolls With Parma Ham and Pecorino Dolce Cheese
This recipe comes from the traditional cuisine of Bologna in Northern Italy.
When you throw some slices of meat into a skillet that's just family food. Roll the meat slices up round a tasty filling and they become pretty food for entertaining. These Italian meat roll ups or Involtini are easy as pie: they take minutes to cook and moments to assemble. Don't cut the fat off the Parma ham, you need it to baste the meat from the inside, as without it the lean pork loin can turn out tough not tender. Though pork is Bologna's favourite meat, you can substitute veal or turkey if prefer.
Serve the Involtini on a bed of creamy mashed potato or go one better and serve on a luscious bed of Bologna's favourite comfort foods, the soft and fragrant slow cooked Friggione of wilted onions and tomatoes.