Uccellini-Scappati and a Nebbiolo from Lombardy #ItalianFWT

Scrumptious pork cutlets filled with pancetta, sun-dried tomatoes and sage covered in a savory red wine sauce.

We are visiting Lombardia this month with our Italian Food Wine and Travel group.......

Jeff of Food Wine Click is hosting our group this month and chose to have us virtually visit Lombardia. You can learn more and find out how to join in the fun in his Invitation Post.  

Our group all spend time visiting the area we are showcasing each month.  Most of us visit virtually, however some of us are lucky enough to have visited in person.  We then choose a wine from the area to sip and taste.  Some of us choose to pair the wine with food, however that is not a requirement.  We all get together on the first Saturday of each month for twitter chat.  You will find us at 11 AM by following #ItalianFWT.  I hope to see you there, here are the topics we will be discussing........

• A Taste of Franciacorta with Ca' Del Bosco by Vino Travels
• A Tour of Wines of Lombardia and Toasting to Lugana by Joy of Wine
• Franciacorta is Lombardia's Challenge to Champagne by Food Wine Click!
• Getting to know Oltrepo' Pavese Wines from Lombardy by Avvinare
• Hot Summer Nights and Northern Italian White and Our Favorite Antipasto Platter by Our Good Life
• Indestructible in Valtellina - Barbacan and the Sega Family by Savor the Harvest
• Italy’s Large, Lovely Lombardia, Home to Lugana and Lambrusco by Wine Predator...Gwendolyn Alley
• Pici Alla Crema di Limone + Costaripa Valtenesi Chiaretto Rosamara 2019 by Culinary Adventures with Camilla
• Uccellini-Scappati and a Nebbiolo from Lombardy by A Day in the Life on the Farm

I ordered up a bottle of Tenuta Scersce Nettare Rosso di Valtellina 2018 from wine.com after seeing  that it got high scores from both Robert Parker and Wine Enthusiast.  The grapes used are from the northernmost area of Lombardy and are aged in stainless steel and cement tanks.  

  

The wine poured a light, cranberry red.  lt is light, dry, bright at first sip with a little yeast remaining on the tongue.  I found it to be a lighter red in both taste and feel, similar to a pinot noir.

During my research about Lombardia, I learned that it borders Switzerland and that it is also home to Milan, one of the fashion capitols of the world.  It is one of Italy's largest and most populated areas.  It offers a wide range of  wine styles, many from small scale wineries such as Tenuta Scerse that I am showcasing today.  

Tenuta Scerse was founded by Cristina Scarpellini who started with just one acre that she rented in 2008.  Today she has 17 acres of vineyards and works with famed Tuscan winemaker, Attillo Pagli.  The winery is named after a tool used for small jobs around the vineyard.

My research then took me to Taste Atlas and a list of the 50 most popular Lombard Dishes.  Listed at #42 was this dish that caught my eye.  I then looked at several different recipes before settling on and adapting this one from Italian Food Forever.

The pairing was very nice and the dinner was delicious.  What makes it even better is that it is easy and quick to make.  I had some thin cut pork chops that I used to make my cutlets.  This gave me the bonus of having bones and scraps that I put into my slow cooker to make a stock for a future meal.  My only complaint about this dish is that I wish I would have had enough sauce for both the potatoes and the pork rolls but that is easily fixed by doubling the amounts used for the sauce in the recipe.  

Are you familiar with the Lombardy region of Italy?  If so, we would love to learn more from you. Mark your calendars to join us on Saturday, August 7th at 11 AM.  We love having new people join in our chats.

Entrees, Pork, Prosciutto, tomatoes, sage

Entrees, Pork

Italian

Yield: 3

Author: Wendy Klik

Uccellini-Scappati (stuffed pork rolls)

Scrumptious pork cutlets filled with pancetta, sun-dried tomatoes and sage covered in a savory red wine sauce.

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 6 pork cutlets
• 2 T. flour
• salt and pepper to taste
• 6 thin slices prosciutto
• 6 fresh sage leaves
• 6  thin slices sun-dried tomatoes packed in oil
• 1 T. butter
• 1 T. olive oil
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 3 T. tomato paste
• 1/2 c. beef stock
• 1 c. dry red wine

Instructions

1. Pound the cutlets until very thin.  Lay one slice of prosciutto, 1 sage leaf and 1 slice of tomato onto each cutlet. Roll tightly to encase the filling and tie each roll on the ends with kitchen string. 
2. Place the flour in a shallow bowl, season with salt and pepper.  Heat the butter and oil in a large skillet.  Dredge the rolls in the flour so that they are lightly covered.  Add to the hot oil, seam side down and cook until browned on all sides.  Remove to a plate and set aside.
3. Add the onion and garlic to the pan and cook for a minute or two until fragrant and the onion is translucent.  
4. Add the wine and bring to a boi, scraping up any browned bits stuck to the bottom of the pan.  Stir in the tomato paste and broth and return to a boil.  Return the pork rolls and any collected juices to the pan, reduce the heat to a simmer and cook, covered, until the pork is cooked through, about 10 minutes. 
5. Remove to a platter and cover with sauce before serving.

Notes:

Adapted from a recipe found at Italian Food Forever

Nutrition Facts

Calories

1230.06

Fat (grams)

68.20

Sat. Fat (grams)

18.04

Carbs (grams)

57.23

Fiber (grams)

3.84

Net carbs

53.39

Sugar (grams)

5.49

Protein (grams)

78.94

Sodium (milligrams)

2288.82

Cholesterol (grams)

189.27

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