Involtini di maiale

Meanwhile Kazerne’s chef Giovanni Gabana likes to inspire you with some recipes: what about this involtini di maiale?


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(per person)

– 125 g lean pork meat

– 1 big onion

– 250 g potatoes 

– Prosciutto

– Parmigiano

– Butter 

– Garlic

– Sage

– White wine

– Toothpick

– Olio extravergine

– Salt


Baked patatoes

– Preheat the oven at 180 degrees.

– Clean the potatoes and cut them into slices.

– Place potatoes on a tray together with the oil, butter, salt, sage and garlic.

– Bake them in the oven until they are crunchy. This will take between 20 an 30 minutes.



Caramalized onion

– Peel and cut the onion.

– Heat the butter in a frying pan.

– Add the onion when the butter is hot.

– Bake them on low fire until they are caramelized.


Involtini di maiale

– Slice the meat into slices of 1 cm thick.

– Hit the meat in order to make it flat.

– Divide the Parmigiano, prosciutto and some sage over the slices.

– Roll the meat so you create stuffed rolls.

– Heat butter in a frying pan.

– Ad some chopped garlic and the meet rolls.

– Add, when the meat starts to colour, a bit of wine.

– Let the wine reduce.


Serve it together with the potatoes and the caramelized onions.