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, minced beef and veal, hard-boiled eggs, mortadella (or cooked ham), pork frankfurters, parsley, grated Parmigiano cheese, garlic, rosemary and spices. Everything 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.
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Using a long thin-bladed knife, cut the pancetta to form a pocket (you can have the butcher prepare it for you), trying not to make holes
Now prepare the filling: mix in a bowl the beef, the veal, the sausage, the chopped parsley with a clove of garlic, the Parmesan, salt, pepper and the two whole raw eggs
Spread half of the filling inside the pocket, flattening it; place the slice of mortadella or ham on top of it, and lay the frankfurters on it in parallel, leaving some space between one and the other
Put the hard-boiled eggs in this space and cover everything with the remaining filling
Finally sew up the opening of the pocket with fairly close stitches so the filling does not come out
Tie the pancetta with kitchen string and tuck the rosemary and garlic under the string; drizzle the meat with plenty of oil and with the butter in pieces
Oven
Pan
Wooden spoon
Store in the refrigerator for up to 3 days
Typical recipe from the Lombardy region
Italia, 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 |
