Mexican-style Rolls

Name: Mexican-style Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: Pork loin (8 slices) 14.1 oz; Marsala wine 0.4 cup; Butter 0.7 tbsp; Extra virgin olive oil 2 spoonfuls; Sage 16 leaves; Prosciutto cotto 16 slices; Pancetta 16 slices; Bread 1.4 oz; Pancetta 1.75 oz; Prosciutto cotto 2.6 oz; Pork ground 1.8 oz; Eggs 2; Whole milk 3 ¾ tbsp; Salt to taste; Grana Padano PDO cheese to grate 0.4 oz; Nutmeg to taste

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344

Calories per serving

Energy Kcal 344
Carbohydrates g 7.9
of which sugars g 4.7
Protein g 26.9
Fats g 21.4
of which saturated fat g 7.32
Fiber g 0.5
Cholesterol mg 133
Sodium mg 696

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Makes: 8 pieces
Cost: Low

PRESENTATION

Ever hear of Involtini alla messicana and think it sounds like a dish from Mexico? You're not alone. But here's the thing, these tasty involtini di carne ripieni are all Italian—showing up especially in places where folks dig a good meat dish. And honestly, what sets them apart is how they blend a tender pork cutlet with salty pancetta and a moist filling that’s almost like classic Italian meatballs. Really, really good stuff.

Inside each roll, you've got carne macinata, soaked bread, eggs, and cheese, all wrapped up tight. The whole thing gets a splash of Marsala wine—adds sweetness—and it makes the meat juicy, pairing perfectly with the salty outside. Some regions have their own tweaks on the ricetta involtini alla messicana—maybe they use prosciutto instead of pancetta, or swap it for lonza for a richer bite.

Across Italy, these involtini alla messicana are a go-to for family dinners. Truthfully, they feel special but are still super comforting. And look, Italian cooks have a funny way of giving these rolls an exotic-sounding name, yet the flavors are all about local tradition—savory meals that everyone loves. In some places, they toss in a bit of tomato sauce, making involtini al sugo. It deepens the dish with a rich flavor that soaks right into the meat.

In other spots, they keep it simple with Marsala, letting the golden crust from the pancetta shine. And you know what? No matter where you try them, these secondi piatti di carne are such a treat. That juicy center with melty cheese? Super, super tempting. They pair with anything—mashed potatoes, a simple green salad—and leave you craving more. That's the magic of ricette tradizionali italiane. Names might surprise you, but the taste? Pure Italian comfort. Makes any meal a bit more special, for sure.

INGREDIENTS

344

Calories per serving

Ingredients for 8 rolls: Pork loin 14.1 oz (400 g) - (8 slices); Marsala wine 0.4 cup (100 ml); Butter 0.7 tbsp (10 g); Extra virgin olive oil 2 spoonfuls; Sage 16 leaves; Prosciutto cotto 16 slices; Pancetta 16 slices

for the filling: Bread 1.4 oz (40 g); Pancetta 1.75 oz (50 g); Prosciutto cotto 2.6 oz (75 g); Pork 1.8 oz (50 g) - ground; Eggs 2; Whole milk 3 ¾ tbsp (55 ml); Salt to taste; Grana Padano PDO cheese 0.4 oz (10 g) - to grate; Nutmeg to taste

Preparation

How to prepare Mexican-style Rolls

To prepare the Mexican-style rolls, start by obtaining 1 1/2 oz of bread crumbs from a loaf 1, soak them in milk 2, and after a few minutes, squeeze them using a strainer and a fork 3.

Chop 2 1/2 oz of cooked ham and the bacon (4-5) and start preparing the filling: in a bowl, place the bread crumbs soaked in milk and add the ham 6.

Mix a little with a fork and continue to add the other ingredients: the chopped bacon 7, minced pork meat 8, the eggs 9,

and the grated cheese 10. Season with salt, add nutmeg, and mix everything until you form a homogeneous mixture. At this point, lay the slices of pork loin on a working surface, pound them with a meat tenderizer to make them even, and remove any fatty parts (11-12).

Now you can prepare your Mexican-style rolls: place on each slice of pork loin a slice of cooked ham 13, a tablespoon of the well-spread mixture 14, another slice of cooked ham, and roll the roulade 15.

Lay 2 slices of bacon on a working surface and roll them together with the roulade 16: now proceed in this way for the other 7 slices of pork loin and assemble the skewers by skewering the roll with two wooden skewers, alternating with two sage leaves and skewering another roll with another two sage leaves 18.

Heat 2 tablespoons of extra virgin olive oil in a pan and melt a knob of butter, add the skewers with your Mexican-style rolls 19 and brown them on both sides. Deglaze with Marsala wine 20, let the wine evaporate, then cover the pan with a lid and let it cook over low heat for at least 7-8 minutes 21, to thicken the cooking liquid. During cooking, occasionally turn the Mexican-style rolls and once ready, serve them immediately!