Loin rolls with lemon
- Lactose Free
- Energy Kcal 642
- Carbohydrates g 26.6
- of which sugars g 2.8
- Protein g 55.9
- Fats g 34.6
- of which saturated fat g 12.67
- Fiber g 2.7
- Cholesterol mg 154
- Sodium mg 688
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 15 min
- Makes: 8 pieces
- Cost: Low
PRESENTATION
Involtini di lonza al limone is, I gotta say, such a perfect example of how Sicilian cooking can be simple but so, so delicious. Imagine this: thin slices of pork loin, all rolled up with a moist and herby stuffing—really really tasty. We're talking fresh citrus flavors here. The combination of bread crumbs, curly parsley, thyme, marjoram, and both orange and lemon zest makes each bite super zesty and tender.
In Sicily, especially when the weather is warm, these flavors are really loved. They're light yet totally satisfying. It's not just about the meat, you know; the herbs and citrus give the ricetta involtini di lonza a bright, aromatic quality. And here's the thing, it sets it apart from the heavier dishes you might find in colder months. Rolling up meat like this? Classic Italian. It's fun to see how different regions do it—from the pizzaiola-style with tomato to the involtini di lonza alle erbe.
When you compare this to dishes like "lonza di maiale al latte" or "lonza a beccafico," you'll notice it keeps things light and fragrant. No heavy sauces here—just a pop of citrus and herbs in every mouthful, which is great for a sunny day. Really. People love that these involtini di maiale al limone can be popped right in the oven for an easy meal or even grilled if you’re hanging out with friends. It's a really good choice for anyone wanting a involtini di lonza ricetta facile, but still something a bit special.
Plus, you might start dreaming up your own combinations—more thyme, different zest, or a new herb mix. In Sicily, and honestly all over Italy, dishes like these bring people together over something simple and bright, letting those flavors do the talking without complicating things. Perfect for enjoying the heart of an Italian summer, each bite takes you straight to the colorful tastes of Sicily.
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- INGREDIENTS
- Ingredients for 8 rolls
- Pork loin 1.5 lbs (700 g) - (8 slices)
- Bread 1 ½ cup (150 g) - crumb
- Orange peel 1
- Lemon peel 1
- Extra virgin olive oil 5 spoonfuls
- Thyme 2 sprigs
- Marjoram 2 sprigs
- Parsley 2 sprigs - urchin
- Black pepper to taste
- Fine salt to taste
How to prepare Loin rolls with lemon
To prepare the lemon loin rolls, start with the filling: take a loaf, remove the crust with a knife 1 and cut the crumb into cubes 2. Transfer the crumb to a food processor, season with curly parsley 3,
marjoram leaves, thyme 4, then grate the zest of an orange 5 and a lemon 6,
drizzle with olive oil 7 and mince the mixture until you get a sandy and well-blended filling 8. Set aside the filling and work on the meat: place the loin slices between two sheets of parchment paper and pound with a meat mallet 9 to make them thin and tender; this process will also prevent the meat fibers from breaking.
Salt the loin 10 and spread the crumb mixture on the slices with a spoon 11, keeping a few spoonfuls of filling aside. Now roll the slices 12
and secure them with a toothpick 13. Once the rolls are assembled, transfer them to an oiled baking dish, cover them with the crumb mixture, and drizzle with a little olive oil 14. Bake the rolls in a preheated static oven at 356°F for 15 minutes (or in a ventilated oven at 320°F for 10 minutes). Once cooked, serve the lemon loin rolls hot, accompanied by a fresh salad 15!