Meat and Bacon Rolls

Meat and bacon rolls are a tasty and relatively simple dish to prepare. Every region of Italy has its own variations: some may add aromatic herbs, others garlic or cheese inside the rolls. Here’s a classic version of the dish.

Ingredients

• 8 slices of veal or beef (for the rolls)
• 8 slices of bacon
• Salt and pepper to taste
• 2 tablespoons of extra virgin olive oil
• 1 clove of garlic (optional)
• 1 glass of white wine
• Fresh sage and rosemary (to taste)

Preparation

1. Begin by flattening the meat slices further with a meat mallet to make them thinner and tenderize them. Afterwards, season the meat with salt and pepper to taste.

2. Place a slice of bacon on each slice of meat. If you like, you can also add a bit of herbs such as chopped sage or rosemary to enhance the flavor.

3. Roll the meat slices up into rolls and secure them with a toothpick to maintain their shape.

4. In a large skillet, heat the oil and brown the rolls on all sides until they are well browned. If desired, you can add a clove of garlic to flavor the oil.

5. Deglaze with white wine and let the alcohol evaporate, then lower the heat, cover with a lid, and cook for about 20 minutes, turning the rolls occasionally. If necessary, add a bit of water during cooking to prevent the sauce from drying out too much.

6. Once cooked, remove the rolls from the skillet and keep warm. If you wish, you can reduce the remaining cooking liquid in the skillet to create a sauce to pour over the rolls before serving.

Curiosity

In Italy, rolls can go by different names depending on the region of origin, such as “braciole” in some parts of the south or “saltimbocca” if made with veal, prosciutto, and sage, which are typical of Rome.

I hope you enjoy these delicious rolls and wish you bon appétit! If you wish to pair it with wine, a light red or a structured white could be excellent choices.