pork involtini with chard and spring onions

involtini di lonza con erbette e cipollotti

4 servings

Swiss-chard and scallion filled sprials of pork can work as either a main course or an appetizer. If serving as a main course, serve three pieces per person. For an appetizer, simply pile the spirals on a plate as shown in the photo.  




Cut stems and center ribs from chard leaves, discarding tough portions; save stems and center ribs for another use. Cut each leaf lengthwise into 3 pieces.

Gently pound pork cutlets to 1/16 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Lightly season with salt. Arrange 1 piece chard leaf on each piece pork, then roll up cutlets tightly (chard sides up), starting from a short side. Secure with wooden picks.
In a large nonstick skillet with lid, heat oil over medium-high heat; add pork rolls, reduce heat to medium and cook, turning rolls, until brown on all sides, 1 to 2 minutes. Add scallions, chile pepper and 2 tablespoons water; reduce heat to low and cook, covered, until scallions are tender and pork is cooked through, about 8 minutes. 
Using a slotted spoon or tongs, transfer rolls to a cutting board; remove wooden picks. Cut rolls, diagonally, into 3 pieces each. Serve with scallions and pan juices.