Anyway, on the same evening I prepared the pasta con funghi I adapted from the book Let Us Eat Cake, I also prepared a dish based on a recipe from another book: Giampaolo Fallai‘s Mama, Si Mangia? (“Mama, are we eating?”).
These are my involtini alla cacciatore – hunter-style meat rolls. These are pork cutlets pounded till thin and rolled around a stuffing made of mashed Vienna sausages mixed with a generous dash of rubbed sage and sliced cheese. The rolls are then simmered till done in a savory-tart tomato sauce with a splash of robust red wine.
I’ll be honest at this point and admit that I’ve taken numerous liberties with this dish as several ingredients aren’t usually available in Philippine supermarkets. Really: I have yet to find proper veal scaloppine (cutlets) even at the most reputable butchers’ shops. Prosciutto isn’t exactly the most reasonably priced of deli offerings and most mozzarella sold in this country already comes grated and blended with either provolone or – shudders! – American cheddar.
Nevertheless, despite this litany of culinary transgressions, I didn’t hear any complaints from my family the night I served this dish and the pasta with mushrooms. I suggest that you try this out on your own family. I am pretty sure they’ll love it. 😀
Involtini alla Cacciatore
For the rolls:
- 2 pork cutlets, halved and pounded to about 1/2 – 1/4 of an inch
- 4 pieces Vienna sausage, mashed with 1 teaspoon rubbed sage
- 2-inch thick slice of cheddar cheese or processed cheese food (Magnolia Quickmelt works fine here), quartered
- flour for dredging
- 3 tablespoons cooking oil
- salt and pepper
- 1/2 teaspoon rubbed sage
For the sauce:
- 250mL tomato sauce
- 1 pork or beef bouillon cube
- 1 medium red onion, finely chopped
- 3 cloves garlic, crushed, peeled, and minced
- 1 tablespoon Italian seasoning
- 1 tablespoon flour dissolved in a solution of 1/4 cup red wine and the liquid from 1 can of mushrooms
- grated Parmesan cheese, to garnish
Spread 1/4 of the sage-sausage mixture onto a cutlet. Place a piece of cheese and roll up; secure with a toothpick. Do the same with the rest of the cutlets. Dredge ihe rolls in flour and fry until browned. Remove from the pan and set aside.
Saute the chopped onion in the remaining oil until softened. Add the minced garlic and the Italian seasoning; cook till the garlic has browned at the edges and the herbs are fragrant. Add the mushroom-wine-flour slurry and the bouillon cube. Cook over medium heat whilst stirring continuously until slightly thickened. Add the tomato sauce and bring to a boil. Lower the heat; add the pork rolls and cook for an additional 10 – 15 minutes. Sprinkle the grated Parmesan over the rolls and sauce and serve immediately.