South Burnett Cuisine > Recipes > Pork Involtini With Arrancini
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Pork Involtini with Arrancini
     From the kitchen of Hans Rogljic, Murgon Services Club

This recipe features South Burnett pork and a wide range of ingredients (including
several different types of cheese) to create a rich, exotic taste. Involtini means
"little bundles" and Arrancini means "little oranges", and the friend rice balls that
accompany this dish - which look orange after the cooking process - are a
special delight.

Ingredients for two servings:
  • 4 pork loin escalopes
    (approx 100gm each)
  • 8 fresh asparagus spears
  • 4 thin slices of Mortadella
    or Ham
  • 4 thin slices of Swiss cheese
  • 8 fresh sage leaves
  • Plain flour seasoned with salt
    and pepper
  • 25gm crushed toasted
    macadamia nuts to garnish
  • 3 tablespoons of butter
  • 1 tablespoon of olive oil
  • 200ml of dry white wine

Ingredients for rice balls:
  • Pinch of saffron threads
  • 250ml of white wine
  • 100gm of butter
  • 1 finely chopped onion
  • 1 large garlic clove, crushed
  • 750ml chicken stock
  • 2 tablespoons thyme
  • 225gm of Aborio rice
  • 50gm Parmesan cheese
  • 100gm Mozzarella cubes
  • 75gm bread crumbs
  • Oil for deep frying

Method for Involtini:
  • Gently wash the asparagus and break off the woody ends. Poach in salty water for 3 to 4 minutes, then pat dry and save some liquid (approx 3 tablespoons)
  • Between 2 sheets of clingwrap, pound each pork escallop until very thin
  • Lay one slice of mortadella, one slice of cheese and two asparagus spears (in opposing directions) with two sage leaves onto each escallop, then roll and tie both ends
  • Roll each one in seasoned flour
  • Heat butter and oil in a heavy pan on low heat and fry all sides till golden brown
  • Put on hot plate and allow to rest
  • To the cooking oil, add the retained asparagus water and white wine, then reduce, scraping the pan clean of cooked particles to make sauce
  • Top each Involtini with the sauce, dress with asparagus spears and sprinkle with macadamias. Accompany each with several Arrancini
  • Serve with a clean finish white wine (recommended wine: Barambah Ridge Unwooded Chardonnay)

Method for Arrancini (Rice Balls):

  • In a heavy saucepan fry the onions, garlic and thyme in butter until they're clear.
  • Add the rice and fry further until the rice is thoroughly coated with butter.
  • Add the wine, then the chicken stock and cook the mixture until the rice is tender.
  • Add parmesan cheese to the mix, then place on tray to cool.
  • When cool, roll the rice into balls, each one around a mozzarella cube
  • Roll each rice ball in breadcrumbs and deep fry till golden.

Pork Involtini with Arrancini

Above: Pork Involtini
with Arrancini
by Hans Rogljic,
Murgon Services Club,

Recommended wine:
Barambah Ridge
Unwooded Chardonnay


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