These were
Uccellini Scappati, stuffed pork rolls in an Italian style.
I had a mission - use our garden sage as much as possible for something J enjoys. The sage plant was growing amazingly this summer, making numbers of big and small beautiful leaves. Because of its strong aroma, many recipes calls for a small amount of sage. I was looking for a recipe that use at least 10 leaves, and interesting enough to get J's approval.
Uccellini Scappati met my criteria.
Pork loin cutlets were very tender, but quite fatty. Well, that's why they were so tender. Pound out the cutlets thinly, roll a slice of prosciutto, a sage leaf and a slice of san-dried tomato with a cutlet, flour the rolls, pan-fry, make sauce with onion, garlic, tomato paste, chicken stock and red wine, simmer the browned rolls in the sauce until they are cooked through. It was an easy process. The dish had a nice mix of flavors although the sauce was pretty fatty. The dish was plenty for the next day, so on Day 2, I skimmed off almost of the top oil layer from the sauce, which made the dish taste better. If I used leaner pork, it could get very tough after simmering. Tender but fatty, or leaner but tough. A difficult choice. Anyway, at least we were able to use many sages and J seemed to fond of the dish. My mission accomplished successfully.
