Sunday, January 9, 2011


This recipe comes from Food in the City- 100 cosmopolitan recipes from the 10 most fabulous culinary cities in the world. This particular recipe comes from the Rome section of the book.

Ingredients. So, so simple. 

After trimming the pork, roll/flatten it so that it is almost the same size as the ham. Season with salt and pepper.

Lay a piece of the prosciutto down and place a piece of pork on top. The recipe says to then place a large sage leaf on the edge, but we used rosemary.

Roll the pile up holding it closed with a toothpick. The rosemary (or sage if you use that) should be sticking out of the side.

Four rolls ready to go!

Melt half a cup of unsalted butter in a heavy-bottom saucepan over high heat.

Place the meat rolls into the butter and brown them on every side.


My photographer was doing something?

After flipping it to the next side to brown some more.

Add the 1/2 cup of marsala, Madeira or dry white wine. Reduce the heat.

Cover and cook for about 10-15 minutes- until the meat is cooked. (this is it simmering, before I put the lid on!)

Remove the rolls from the pan after simmering for 10-15 minutes. Place them in an area where they can stay warm, such as the microwave.

Increase the heat to reduce the liquid for about 2 minutes to thicken.

I added a little bit of corn starch to it, so that it became a thicker gravy.

 Finished! Plate the rolls and pour some gravy on top. I served it with the Gratin Dauphinois from the previous post and a salad.

Shopping List:
-4 pork chops, bones and fat removed
-4 large, thin slives of Parma ham or San Daniele ham (Daniele Prosciutto can be obtained from the fresh deli)
-4 large sage leaves (we used rosemary sprigs)
-1/2 cup of unsalted butter
-generous 1/2 cup of marsala, Madeira or dry white wine.



  1. Yum. Both this and the potatoes are on my list to try!

  2. I tried and tried, then I called Takeout Taxi. Yummy!