Delicious and quick pork thigh meat rolls with speck and provola, prepared with thinly sliced ham or pork thigh, stuffed with good speck and provola, then coated in seasoned breadcrumbs and quickly cooked in a pan to brown and melt the gooey provola which is a delight. A second course suitable for any occasion, perfect for Sunday lunch, for a tasty family dinner or with friends, and it’s timeless, always appreciated for its simple goodness. We can accompany the rolls with a fresh mixed salad, or with a side of peas, roast potatoes or sweet and sour onions or sautéed mushrooms. In short, it will be really easy to pair these meat rolls to make a succulent dish suitable for every occasion. So let’s see how to prepare them.
- Difficulty: Very easy
- Cost: Economic
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 (8 rolls)
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Meat Rolls with Speck and Provola
- 4 slices pork thigh (to be divided into 8)
- 4 slices speck
- 2 slices provola (to be divided into 8 pieces)
- to taste Salt and pepper
- 1 knob of butter
- 1/2 cup white wine
- to taste sage
Tools to Prepare Pork Thigh Rolls with Speck and Provola
- 1 Pan
- 1 Cutting Board
- 1 Knife
- 1 Bowl
Preparation Steps for Pork Thigh Rolls with Speck and Provola
At the butcher’s, I bought very thin slices of pork thigh, probably already pounded, so let’s adjust a bit according to the slices we have to see if they need a little pounding first; mine were long enough, so I cut them in half to make 2 rolls from each.
I seasoned the meat with a little salt and pepper. I stuffed each halved slice with a piece of sliced speck and a long piece of provola. I rolled it up lengthwise.
In a bowl, I put some seasoned breadcrumbs with a bit of pepper and Parmesan. I rolled the tightly wrapped rolls in the breadcrumbs, without oiling them first since the pork is already quite fatty.
For cooking, I put a piece of butter with a sprig of sage in a pan. I warmed it up a bit and added the rolls, letting them brown on one side, then turned them over, let them brown on the other side, and then deglazed with a little white wine. I put on the lid and left them in the pan for a minute, then removed the lid and let them dry well over high heat. In a few minutes, I cooked and served my pork thigh rolls stuffed with speck and oozy provola.
