Here is my grandma’s Italian meat rolls. This dish can be prepared with either veal or pork, wrapped in pancetta, seasoned with sage and browned in butter.
In Italian, this dish is known as “uccelli scappati” or “escaped birds.” The dish is made with the ingredients normally used to stuff game birds.
However, if the hunt proved unsuccessful and the hunters were unable to serve the traditional skewers of birds accompanied by polenta, typical of some areas of Lombardy, these rolls were served instead.
SERVINGS: Serves 4
- 1 lb veal thigh, or pork loin cut into ¼ inch slices
- 3 oz pancetta (italian bacon), sliced
- 1 ½ oz pancetta (italian bacon), diced
- sage to taste
- salt to taste
- 2 oz butter
- ½ cup broth
- Pound laid down on each a slice of bacon and a sage leaf.
- Then place a slice of pancetta and a sage leaf on top of each slice.
- Roll the meat on itself, then secure three or four rolls wooden skewers, alternating them with a cube of pancetta and half sage leaf and making sure that each skewer has the pancetta and sage at its ends.
- In a skillet melt the butter, then add the skewers and cook until they start to brown evenly on both sides.
- Add the broth and simmer, covered, over low heat for 15 minutes so that they cook in the center as well.
- When done, serve hot.
NOTE: Serve the skewers with soft polenta or creamy potato puree.
Source and picture by Academia Barilla