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Lonza a beccafico

17/11/2023

Lonza a beccafico is a variant of the better-known Sicilian dish “involtini di spada a beccafico” (swordfish rolls in beccafico style), where pork loin replaces the swordfish. The name “a beccafico” refers to a typically Sicilian method of cooking which originates from the tradition of stuffing birds such as fig-peckers (beccafichi) with herbs and breadcrumbs.

Ingredients

  • 600 g of pork loin
  • 100 g of breadcrumbs
  • 50 g of raisins
  • 50 g of pine nuts
  • 4 anchovy fillets in oil
  • Juice of 1 orange
  • Grated zest of 1 orange
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • 1 bunch of parsley
  • Marinated anchovies or anchovies, for garnish (optional)

Preparation

  1. Start by soaking the raisins in warm water to soften them.
  2. Take the loin and, if necessary, cut it into slices about half a centimeter thick which you will then flatten with a meat mallet.
  3. In a frying pan, lightly toast the breadcrumbs until golden, then set them aside in a bowl.
  4. In the same pan, add a drizzle of oil and sauté the chopped garlic, then add the anchovies in oil until they dissolve.
  5. Remove the garlic and let the sautéed mixture cool, then pour it over the toasted breadcrumbs, adding pine nuts, squeezed raisins, orange zest, salt, pepper, and chopped parsley.
  6. Mix well the mixture that will be used to stuff the loin slices.
  7. Lay out the loin slices and evenly distribute the breadcrumb and herb mixture, then roll up the slices creating rolls. Secure the rolls with toothpicks to maintain their shape.
  8. In a frying pan, heat some oil and brown the rolls on all sides until well browned.
  9. Deglaze with the orange juice and continue cooking, covered, for a few minutes, adjusting the seasoning with salt and pepper.
  10. If necessary, add a bit of water to prevent the sauce from drying out too much and to allow the rolls to cook through properly.

When ready, serve them hot with their sauce and, if desired, garnish with marinated anchovies or anchovies.

Fun Fact

The “beccafico” tradition originates from the custom of cooking the homonymous small birds, which lived on figs and berries, a delicacy reserved for the more affluent tables. Over time, the cooking technique has been adapted to more readily available ingredients like fish and, in this case, pork.