Dinner party coming up? Knock ’em dead with a dish that’s simpler than it seems.
Involtini di Maiale (Rolled Stuffed Pork)
From “Cucina Povera: Tuscan Peasant Cooking,” by Pamela Sheldon Johns (Andrews McMeel). Wrapping the meat with pancetta helps keep in moist. Serves 4.
Ingredients
8 ounces spinach, steamed and finely chopped
1/2 cup whole-milk ricotta cheese
Sea salt and freshly ground pepper
Freshly grated nutmeg
1 pound boneless pork loin, sliced into 8 pieces
8 thin slices pancetta
1/4 cup extra-virgin olive oil
1 cup dry white wine
Directions
In a medium bowl, combine the spinach and ricotta and stir to blend. Season with salt, pepper and nutmeg to taste. Set aside.
Place a slice of pork between 2 pieces of parchment paper, and roll with a rolling pin until flattened to an even thickness, about 1/8-inch. Repeat to flatten the remaining slices.
Spread a thin layer of the spinach mixture on top of a slice of pork, leaving a 1/4-inch border. Roll it and wrap it with a slice of pancetta, then fasten with a toothpick. Repeat with the remaining pork, filling and pancetta.
In a large, heavy saute pan, heat the olive oil over medium- high heat and sear the rolls for about 2 minutes on each side. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Simmer briskly for 7 to 8 minutes, turning the rolls once or twice to heat them through. Serve at once.
Rosemary-Rubbed Butterflied Leg of Lamb
From “Big Night In,” by Domenica Marchetti (Chronicle). Serves 8.
Ingredients
6 large cloves garlic
2 tablespoons minced fresh rosemary, plus several sprigs for garnishing the serving platter
1 teaspoon kosher or sea salt
Freshly ground black pepper
About 2 tablespoons extra-virgin olive oil
1 boneless leg of lamb (about 5 pounds), trimmed of excess fat
Directions
With a sharp paring knife, cut 2 of the cloves of garlic into paper-thin slices and set aside.
Pass the remaining 4 cloves of garlic through a garlic press. In a small bowl, mix together the pureed garlic, rosemary, salt, a generous quantity of pepper, and enough olive oil to make a thick paste.
Place the lamb on a clean work surface. Use the paring knife to cut several deep slits into the meat and with your fingers stuff the slits with the garlic slices. Rub the paste all over the lamb, taking care to coat the surface of the meat thoroughly. Place the meat in a large zipper-lock storage bag and set the bag on a plate or in a baking dish. Refrigerate for at least 1 hour and up to overnight.
Remove the meat from the refrigerator 45 to 60 minutes before you plan to grill.
Prepare a medium-hot charcoal grill or heat a gas grill to medium-high and lightly oil the grate. Set the lamb on the grill over direct heat and grill for 6 to 7 minutes, until seared. Turn and grill the other side for 6 to 7 minutes, until well seared.
Continue to grill the meat, turning it from time to time, until an instant-read thermometer registers 130 degrees for medium-rare — this could take anywhere from 20 to 45 minutes. Remove the lamb to a carving board and loosely tent with foil. Let the meat rest for 10 minutes.
Cut the lamb on the diagonal into thin slices and arrange on a serving platter. Garnish with the rosemary sprigs and serve.
