The Escaped Birds Typical of Lombardy is an ancient peasant recipe that when birds were not available because it was not hunting season, were replaced with slices of pork or veal and sometimes even chicken.
The Escaped Birds of Lombardy are also prepared in other Italian regions, and the recipe doesn’t differ much from this Lombard one.
A simple-to-prepare and very tasty and hearty second course that is served with soft polenta or mashed potatoes, and I invite you to try them if you have never made them because they are really delicious.
If you like rolls or skewers, below are more tasty ideas to try, and then right after the photo, we’ll discover how to prepare these Escaped Birds typical of Lombardy!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Escaped Birds Typical of Lombardy
- 21 oz pork loin
- 4 oz pancetta (slab) (in a single slice)
- 3 oz fresh pancetta (thinly sliced)
- 2 pinches salt
- as needed butter
- 12 leaves sage
- as needed white wine (or broth)
Tools
- 1 Meat Mallet
- 4 Skewers
Preparation of Escaped Birds Typical of Lombardy
To prepare the Escaped Birds Typical of Lombardy, first pound the slices of pork loin with the meat mallet to thin them slightly.
Salt them and place a slice of fresh pancetta on top along with a sage leaf.
Roll the pork rolls tightly and place them one at a time on a wooden skewer, alternating a roll, a sage leaf, and a piece of slab pancetta.
Insert 3 rolls per skewer, starting and ending with a piece of pancetta, and salt them externally.
In a large pan with high edges, melt the butter, and when it starts to foam, add the skewers, browning them well on all sides.
Turn them with tongs to avoid piercing the meat, then drizzle with white wine, allowing it to evaporate completely.
If you prefer, you can deglaze them with a little broth. Lower the heat, cover with a lid, and cook the Escaped Birds for at least another 15 minutes.
Remember to turn them occasionally and drizzle them with their cooking juices.
Once cooked, serve them drizzled with their cooking juices and with very soft polenta or mashed potatoes.
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How to Store Escaped Birds Typical of Lombardy
You can keep them in the fridge well-closed in an airtight container for 2 days.
They can also be frozen both raw and once cooked.
FAQ (Frequently Asked Questions)
Can I replace the pork loin with other meat?
Yes, in many other Italian regions, escaped birds are made with veal or even chicken.
Can fresh pancetta be substituted?
If you don’t have fresh pancetta, you can substitute it with smoked pancetta, just be careful with the salt, use less or omit it.
