Escaped little birds are a main course from the Lombardy and Veneto tradition, bringing the aroma of traditional cuisine to the table. Despite the name, there’s no trace of birds: they’re actually simple pork rolls, wrapped in bacon and scented with sage, forming tasty skewers alternated with luganega sausage. The name comes from the old rural custom of preparing small skewers of wild birds: over time, popular imagination replaced the birds with small pieces of meat, which by “escaping” from the original recipe gave birth to this tasty alternative. A rustic dish, easy to make, great for all occasions… try it yourself!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 471.32 (Kcal)
- Carbohydrates 2.39 (g) of which sugars 0.70 (g)
- Proteins 37.53 (g)
- Fat 33.67 (g) of which saturated 11.89 (g)of which unsaturated 24.06 (g)
- Fibers 0.18 (g)
- Sodium 1,135.53 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 slices pork loin (thinly sliced, about 320 g)
- 8 slices bacon (cured)
- 5.3 oz fresh bacon
- 5.3 oz luganega sausage
- 10 leaves sage
- 1 sprig rosemary
- Half glass white wine
- extra virgin olive oil
- butter
- salt
- pepper
Tools
- Skillet
- Cutting board
- 4 Skewers
Preparation
Cut the fresh bacon into very small cubes, adding a pinch of salt and pepper. Cut the luganega into chunks.
Place the pork loin slices on a cutting board, you can slightly pound them to make them thinner.
Stuff each slice with the chopped fresh bacon, add a leaf of sage (1) and roll up. Wrap each roll with a slice of cured bacon (2).
Form skewers by alternating the pork loin and bacon rolls with the pieces of luganega.
Heat a large skillet with a splash of oil, a small piece of butter, the remaining 2 leaves of sage, and the sprig of rosemary.
Place the skewers in and brown them on all sides (3). Deglaze with the white wine and let the alcohol evaporate.
Cover with a lid and cook for about 15 minutes (4), turning the skewers 2-3 times. If needed, dampen the bottom with a little water or broth.
The escaped little birds are ready, transfer them to a platter, drizzle with the cooking juices, and serve hot.
Tips and Notes
The slices of pork loin should be thin and regular, have them specially cut if you can’t find them already done.
The fresh bacon inside can be cut into small cubes or “pounded” until it’s reduced to a cream. You can add some herb salt (instead of regular salt) or even garlic powder.
FAQ (Questions and Answers)
What can I serve with escaped little birds?
You can serve them with polenta, mashed potatoes, or roasted potatoes.
Can I omit the sausage?
If you prefer, you can substitute it with cubes of fresh bacon or lard.
