Recipe courtesy of Sal Passalacqua

Involtini di Maialle

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Cook: 30 min
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1 pork tenderloin cut into scaloppini (about 12 slices 1/2- inch thick)

12 fresh sage leaves

6 slices Parma prosciutto

6 pieces of fontina Cheese 1/4 by 3/4 by 2

1 cup flour for dredging

3 tablespoons olive oil

2 tablespoons chopped shallots

2 cups shiitake mushrooms sliced

1/2 cup sherry wine

1/2 cup veal stock

1 pound spinach Sauteed with garlic and oil


  1. Pound the scaloppini between 2 pieces of plastic wrap to about 1/4 inch, top each piece with a sage leaf broken into pieces, 1/2 a slice of prosciutto and pound again to press together, add a piece of cheese. And roll into a cigar shape.Dredge in flour, and sear quickly in olive oil in a large saute pan, remove and set aside. Add shallots, and mushrooms to the pan and cook for 2 minutes, deglaze the pan with sherry wine, add stock and pork, and cook for 2 minutes until sauce is reduced. Serve the rolls of pork, with mushroom sauce and Sauteed spinach.