Uccelletti scappati

“Uccelletti scappati”, also known as meat rolls, are a classic dish in Italian cuisine, particularly in Lombardy and Emilia-Romagna. They are small meat rolls prepared with thin slices of beef or pork, wrapped around a flavorful filling.

Ingredients

• Very thin slices of beef or veal (about 12 pieces)
• Slices of raw ham (12 pieces)
• Fresh sage
• Rosemary
• Garlic
• Extra virgin olive oil
• Dry white wine
• Salt
• Pepper

Preparation

1. Take the meat slices and flatten them further with a meat mallet so they can easily be rolled.
2. On each slice, place a piece of raw ham and a few sage leaves. If you like, you can also add some chopped rosemary.
3. Roll the slices up into small rolls, and secure them with a toothpick to maintain their shape during cooking.
4. In a large pan, heat some extra virgin olive oil and add a clove of garlic to flavor the oil.
5. Once the garlic is golden, remove it and place the rolls in the pan.
6. Brown the rolls on all sides, then deglaze with a glass of dry white wine. Let the alcohol evaporate on high heat.
7. Lower the flame, cover, and cook for about 20 minutes, turning them occasionally.
8. Adjust with salt and pepper, and if necessary, during cooking add a little broth or hot water to prevent them from drying out too much.
9. Serve hot and… enjoy your meal!

Trivia

The name “uccelletti scappati” probably comes from the fact that, historically, the rolls were an economical way to replace dishes that involved the use of small birds, less accessible to everyone. With their shape, they evoke the idea of little birds, but they are “scappati” (escaped) because, in reality, meat is used in their place.

This dish can be accompanied by a side of seasonal vegetables or a simple salad. And for a wine pairing, a young and fresh red would do the trick!