Pork Rolls Stuffed with Ricotta and Spinach

serves 4

8 ounces fresh spinach, steamed and finely chopped
½ 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
¼ cup extra virgin olive oil 
1 cup dry white wine

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 two pieces of parchment paper, and roll with a rolling pin until flattened to an even fitness, about an eighth of an inch. Repeat to flatten the remaining slices.

Spread a thin layer of the spinach mixture on top of a slice of pork, leaving a quarter inch border. Roll it and wrap with a slice of pancetta, then fasten with a toothpick. Repeat with the remaining pork, filling, and pancetta.

In a large, heavy sauté pan, heat the olive oil over medium-high heat, and sear the rolls for about two 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.

The Italian Dish
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