Pork loin rolls with Sicilian caponata. Today I bring you to my land, Sicily, with this dish rich in flavor and taste, but with an eye on calories.
What I’m about to show you is a complete dish, consisting of our style pork loin rolls, stuffed with caciocavallo and Sicilian seasoned breadcrumbs (see recipe),
cooked steamed in the case of Bimby, or in a pan for the traditional cooking, and then finished cooking in the caponata, all while controlling fats, because nothing is fried.
I will show you the recipe both in the classic way, i.e., in a pot, and with Bimby.

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Difficulty: Easy
Cost: Inexpensive
Rest time: 10 Minutes
Preparation time: 1 Hour
Portions: 4
Cooking methods: Slow heat, Electric oven, Stove
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

803.09 Kcal

calories per serving

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Energy 803.09 (Kcal)
Carbohydrates 51.73 (g) of which sugars 16.61 (g)
Proteins 36.91 (g)
Fat 40.20 (g) of which saturated 7.46 (g)of which unsaturated 13.97 (g)
Fibers 9.23 (g)
Sodium 1,562.80 (mg)

Indicative values for a portion of 375 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

For the rolls

16 slices pork loin (very thin)
2 oz caciocavallo (or provolone)
7 oz stale bread (or breadcrumbs)
1.5 tbsp extra virgin olive oil
as needed water
Half clove garlic
1 bunch chopped parsley
1 oz pecorino romano
Half teaspoon salt
1 pinch pepper
5 oz celery (in small slices)
10 oz eggplant (cubed)
1.5 tbsp extra virgin olive oil
1 clove garlic
3 oz Tropea red onion
10 oz peppers (various colors)
0.7 oz sugar (or 5 of sweetener)
Half teaspoon salt
3.5 oz green olives in brine (pitted)
1 oz capers in salt (desalted)
1 oz pine nuts
10 oz peeled tomatoes
1 oz vinegar
1 bunch wild fennel (or fennel seeds)
as needed basil

Pork loin rolls with Sicilian caponata

Tools

For traditional cooking

Baking dish
Oven
Pan
Knife
Parchment paper
Cutting board
Skewers
Bowl
Bowl
Skewers
bimby

Preparation: Pork loin rolls with Sicilian caponata

Traditional cooking

Let’s make the rolls
We start with the preparation of the rolls, and first of all, the Sicilian seasoned breadcrumbs, clicking here you will find the classic recipe
Moisten with oil and half water, mince and add the caciocavallo or provolone. Knead and create a sort of paste, but not too soft or too dry, if necessary add more water.
Spread the pork loin slices on a work surface, and place a pile of seasoned breadcrumbs on each.
Then you just have to roll, pushing the ends inward so as not to let the filling escape during cooking. Then insert the wooden skewers.
Wash the eggplants, remove the stalk, then cut them into cubes of 2 cm (0.79 inches), distribute them on the baking dish, and season only with salt.
Do the same with the peppers
Bake them in a preheated oven for 15 minutes at 356°F (180°C) with fan.
While the eggplants are cooking in the oven, in a very hot non-stick pan, place the skewers with the rolls, and let them cook for 3 minutes on each side, then set them aside
The eggplants are now cooked, you need to peel the onion and chop it, put it in a non-stick pan with the evo oil, and fry for 2 minutes
Add the capers and the already desalted green olives and the chopped celery.
Sauté for 2 minutes then add to the sauté the minced wild fennel, and continue to cook for another 3 minutes.
After these minutes add the chopped peeled tomatoes, mix and cook for 3 minutes.
Now it’s time to add to the pan the eggplant cubes and peppers that we previously cooked in the oven, mix well, and …
deglaze with the mixture of vinegar and sweetener, or sugar, mix.
Taste for salt, because the capers will have already flavored well, otherwise add a little more, add the skewers and let them cook for 2 minutes, then turn them and continue to cook for another 2 minutes.
Now you can serve. Here are Pork loin rolls with Sicilian caponata
Put the slightly toasted bread in the bowl and operate the turbo speed several times until it is grated. Set aside in a bowl and proceed
Chop the pecorino for 5 sec speed 5, and set aside. Put in the bowl, the garlic and parsley and chop for 5 seconds speed 3, Collect with the spatula and, in a bowl combine with the breadcrumbs, along with the salt, pepper, and pecorino.
Without washing the bowl grind the caciocavallo or provolone insert it cut into cubes and operate for 5 sec speed 3. Collect with the spatula and add to the rest.
Add to the breadcrumbs evo oil and water in the recommended doses, Knead, and create a sort of paste, but not too soft or too dry.
Spread the pork loin slices on a cutting board and place a pile of seasoned breadcrumbs on each
Roll, pushing the ends inward so as not to let the filling escape during cooking. Then insert the wooden skewers.
Place the rolls in the varoma with parchment paper underneath, and close the lid.
Place the celery and eggplants cut into 2 cm (0.79 inches) cubes inside the basket. Set aside.
Put in the bowl the extra virgin olive oil, garlic, and onion, chop: 3 sec./speed 7. Gather on the bottom with the spatula. Add the peppers, sauté: 5 min./120°C/reverse/speed 1.
Add the sugar or sweetener, 1 teaspoon of salt, olives, capers, pine nuts, white wine vinegar, peeled tomatoes, basil,
position the basket put the lid resting the varoma with the rolls on top: 25 min./Varoma/reverse/speed 1.
Once cooking is finished, remove the varoma tray and set it aside.
With the help of the spatula remove the basket and transfer its contents into the bowl, cook without measuring cup: 5 min./100°C/reverse/speed spoon.
Transfer the caponata into a baking dish, remove the rolls from the skewer and add them to the caponata, mix and let cool at room temperature.
Here are the Pork loin rolls with Sicilian caponata prepared with our friend Bimby.