Uccellini Scappati is a tasty first course made with pork loin stuffed with branzi cheese, sliced pancetta, and cooked ham. It is then cooked in a sauce of ripe tomatoes and served with a touch 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 when he returned empty-handed
I slice the pork loin into thin slices which I lay out on the work surface; I garnish them with a thin slice of branzi, one of ham, and a sage leaf
I roll them up into bundles, wrap each with a slice of pancetta, and secure with a toothpick with a sage leaf inserted at each end
In a pan I sauté the finely chopped onion with the butter and the same amount of oil, then place the rolls in it to brown for 10 minutes, turning them when colored; I add the tomatoes cut into cubes
I cover the pan and let it cook for about half an hour, adding broth as it dries out
On each plate I put a generous slice of polenta and two or three little birds; I also pour the sauce over the polenta, which has been flattened in the center with the spoon to hold 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) | 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 |
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