Uccellini Scappati (Pork Rolls with Prosciutto and Sage)

This classic Italian dish is similar to the famous saltimboca in that it balances mild pork or veal with salty prosciutto and sage adding wonderful flavor. Uccellini Scappati translates to ‘little escaped birds’ which they sort of resemble – maybe even more so after a few bottles of vino :o).  This dish is very simple – just a few ingredients and so flavorful.  Wonderful served with creamy polenta and a hearty red! Enjoy!!

Uccellini Scappati (Pork Rolls with Prosciutto and Sage)


1 pound boneless, center cut pork loin, trimmed

1/4 cup of flour

Salt and freshly ground black pepper

12-16 slices prosciutto (about 1/2 pound)

About 16 fresh sage leaves

1 tablespoon butter

1 tablespoon olive oil

1 large shallot, minced

2 cloves of garlic, minced

1 tablespoon tomato paste (I use the variety in the tube – so easy!)

1/2 cup beef (or chicken stock) – low-sodium

1 cup of dry red wine

Salt and freshly ground pepper to taste

Fresh sage leaves


1 large skillet



1.  Slice pork loin into slices – about 1/2 inch thick; about 12 or so slices. Pound each slice until thin.

2. Place the flour into a shallow bowl. Season with salt and pepper.

3. To make the rolls:  dredge each slice in the flour.  Shake off any excess. Place 1 slice of prosciutto and 1 fresh sage leaf on top of the pork.  Roll up the pork into a roll (starting at the narrower end). Secure with a toothpick.

4. In a large skillet over medium-high heat, melt the butter and oil.  Add the pork rolls to the pan and saute until browned on each side, about 2 minutes per side.  Remove the rolls to a large plate.

5.  Reduce the heat to medium and add the onion and garlic. Saute until soft and onion is translucent – about 2 minutes. Add in the tomato paste and stir to combine for about 30 seconds.

6. Add in the stock and red wine.  Bring mixture to a boil, scraping up any of the yummy bits on the bottom of the pan.

7. Allow the mixture to simmer until it reduces by about half – about 5-8 minutes. Add salt and freshly ground pepper to taste.

8. Take out the toothpicks from the meat.  Put the meat and any of its accumulated juices back into the pan. 

9. Cover and cook over medium-low heat for about 8-10 minutes – until the rolls are cooked through completely and heated through.  (Be sure not to overcook the pork!)

10.  Serve the uccellini in a warmed serving dish, garnished with fresh sage leaves.  Enjoy!


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