Tuesday, May 29, 2007


This is another dish from the cookbook that never lets me down, Marcella Cucina - pork bundles containing smoked pancetta and slices of gherkin, cooked with garlic, sage and tomatoes. I didn't use to have much success cooking involtini in Britain as the cuts of meat were either that little bit too thick and didn't brown properly, or else too thin and they would break up during cooking. But here if you tell the butcher you are going to prepare involtini he will know exactly what you need. This is a dish which is on my "Italian comfort food" list.

Chicken, veal and aubergines can also be used to make types of involtini.


Crushed said...

This looks absolutely mouth watering.

Unfortunately, it doesn't come in packets you can buy at Morrison's, I suspect.

elleeseymour said...

It looks absolutely delicious, I would love you as a neighbour.
I was going to cook an Italian chocolate trifle at the weekend, but couldn't find the recipe and made a pineapple trifle instead. But it involves using Amaretto and making the richest chocholate custard from fresh eggs and milk and then adding melted chocolate, topped with a merigue. Have you come across that yet?

Welshcakes Limoncello said...

Thanks, Crushed. No, i don't suppose it does but it's easy to make! Thanks, Ellee. You'd make a nice neighbour yourself! I haven't come across the exact type of meringue-topped dessert you mention but it sounds wonderful, as does your pineapple trifle.

marymaryquitecontrary said...

The photographs did it.I have just been to Amazon to order my copy of this cook book.

Maria said...

Please tell me what a gherkin is. I watched them eaten in Bridget Jones and yet I still am not sure what it is.

That dish looks yummy!


Lee said...

Yummy, yum, yum, yum, Welsh! I'm smacking my lips here! Thanks!!!! I've still a few hours to wait until dinner! I would have it earlier but I'm waiting on my computer guy to turn up, or at least ring me and let me know if he can come this afternoon...so I don't want to start my dinner until he's been and gone. Of course, if he tells me he can't make it this afternoon...it'll be straight to the kitchen for me! ;)

jmb said...

This looks fabulous, WCLC. You and Lee are such good cooks. You also have interesting plates. Veal is pretty expensive here but every now and again it's on sale in thin slices and I make scallopini instead. I never see maiale cut for scallopini here.

J Cosmo Newbery said...

Mmmm...I think I need to lift my act. Food-wise. That looks delicious.

Welshcakes Limoncello said...

marymary, that was quick - I'm impressed! M, they are pickled, baby cucumbers. Glad you like it, Lee. What did you have for dinner ? I'm like you in that once I start cooking that's it - I'm engrossed and don't take kindly to interruptions! Jmb, I have 3 plates like that. They've been with me all my life! Yes, you can get veal escalopes in Britain but getting them to bash out a piece of pork to the right thinness is difficult. Thanks, jcn. You could write a limerick about your food!

Anonymous said...

Welshcakes -

Marcella Hazan is supposed to be responsible for the (over) popularity of balsamic vinegar, something which, apparently, she now regrets.

The involtini looks delicious. I've googled a few recipes and now I wonder how they are different from braciole.

Welshcakes Limoncello said...

Hi, Ludlingtonian. I didn't know that about Hazan. The 2 terms are often used for the same thing but braciole can be made from meat with the bone in, with a sauce - they are not necessarily little parcels.


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