Pasta with pork involtini in tomato sauce alla Lucana.

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Pasta with pork involtini in tomato sauce alla Lucana.

Known locally as braciole or involtini alla Lucana, this pasta with pork involtini is a rich Sunday dish from Basilicata. Thin pork loin slices are stuffed with pancetta, pecorino cheese, garlic, and parsley, rolled into parcels, browned, and slow cooked in a rich tomato sauce. The resulting slow-simmered meat sauce dresses local pasta like orecchiette or cavatelli or strozzapreti.

Prep Time1 20

Cook Time25

Total Time1 45

Course: Dinner, lunch, Main Course

Cuisine: Basilicata, Italian, Lucana, Mediterranean, Southern Italian

Keyword: pork braciole, pork involtini, Sunday sauce

Servings:

Calories: 895kcal

Author: Jacqui

Equipment

1 Dutch oven or large skillet with lid.
1 chopping board
1 meat pounder
1 sharp knife
1 large pot to cook pasta.

Ingredients

1.3 pounds pork loin or boneless shoulder cut into 4 slices
1.45 pints tomato passata about 3 cups.
4 slices pancetta or bacon
3.5 ounces Pecorino cheese grated
2-3 cloves garlic peeled and finely chopped
1 handful fresh parsley chopped
0.5 teaspoon freshly grated nutmeg or cinnamon powder.
2.5 fluid ounces red wine or white
3 tablespoons extra virgin olive oil.
salt for pasta and to taste
freshly ground black pepper.
14 ounces orecchiette or strozzapretti or cavatelli

US Customary - Metric

Instructions

Prep: Peel and chop the garlic finely and wash and chop the parsley.
With a meat hammer or rolling pin, pound the pork slices gently so they stay tender but have an even thickness that's thick enough to hold their shape.
Lay a slice of pancetta over the middle of each of the thin slices of meat. Sprinkle a little chopped garlic, chopped parsley, and grated pecorino over the pancetta. Season with freshly ground black pepper and a pinch of nutmeg (or cinnamon powder)
Roll the meat slices tightly into pork involtini and secure them with wooden toothpicks or kitchen string.
Brown the rolls in a deep skillet or Dutch oven with olive oil over a medium-high heat until golden brown on each side. Pour in the red wine and allow the alcohol to evaporate over a medium heat.
Pour in the tomato passata and simmer on low heat for 45 minutes to 1 hour. If you have any remaining garlic you can add it to the sauce.
Remove the pork involtini from the sauce and when cooled slightly, remove the string and if required cut into slices.
Cook the pasta in boiling salted water according to the package instructions. Save a cup of pasta cooking water. Drain the pasta and add it to the tomato sauce. if the sauce seems dry or too thick, add a little pasta water.
Mix the sauce and pasta together. Plate the pork involtini sliced or whole with the pasta and tomato sauce. Sprinkle with chopped parsley before serving.

Notes

You can serve the pork involtini in tomato sauce with creamy polenta or potato purée instead of pasta.

Cook's Tip: Pork loin cooks faster than boneless shoulder. If using loin, you may not need to cook the involtini for a full hour. Check for doneness after 40 minutes.

You can use veal or beef instead if you don't eat pork. Then leave out the pancetta or use turkey, beef or lamb bacon.

NB Nutritional values are calculated for 4 portions but this recipe can easily serve 6.

Nutrition