Ingredients
For the Pork Rolls
- 12 thin slices of pork loin
- 12 slices pancetta or bacon
- 5 oz (150 g) semi-aged caciocavallo cheese
- Fresh parsley
- Salt and black pepper to taste
Instructions
Prepare the Meat
Place the pork slices between sheets of parchment paper and gently pound them until thin and even.
Prepare the Filling
Cut the caciocavallo cheese into small pieces and finely chop the parsley.
Assemble the Rolls
Place a slice of pancetta on each piece of meat, followed by the cheese and parsley. Season with salt and pepper.
Shape the Bombette
Fold the meat over the filling, first bringing the top and bottom edges inward, then folding the sides. Secure each roll with toothpicks to keep the filling inside.
Cook
Arrange the rolls in a pan or baking tray without adding extra fat. Bake in a preheated oven at 200°C (392°F) for 35–40 minutes, until golden and cooked through.
Serve
Serve the pork rolls hot, optionally with a side of vegetables.