Meat and Bacon Rolls

Name: Meat and Bacon Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: Heifer thin 8 slices; Red peppers (about 400 g) 1; Pancetta tesa (about 120 g) 8 slices; Edam cheese (about 200 g) 8 slices; Water 0.3 cup; White wine 1 ½ tbsp; Thyme 2 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

382

Calories per serving

Gluten Free

Energy Kcal 382
Carbohydrates g 2.9
of which sugars g 2.9
Protein g 40.6
Fats g 22.9
of which saturated fat g 9.54
Fiber g 0.5
Cholesterol mg 131
Sodium mg 850

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Makes: 8 pieces
Cost: Low

PRESENTATION

When you think of a cozy dinner in Central Italy, these meat and pancetta rolls really, really come to mind. They are perfect when you want something simple, yet a bit special. And look, what sets these Italian meat rolls apart is their delicious filling: tender slices of scottona beef—so so juicy—combined with roasted peppers and melty cheese. Wrapped up nice and tight, they're cooked in a hot pan with aromatic thyme-infused oil.

The scent of thyme and sizzling meat fills the air. Seriously good. It makes everyone eager to dig in. As the rolls turn golden, a splash of white wine is added to the pan, lifting all those tasty bits and giving the sauce an extra zing. Which is great. Once the main cooking is done, each roll is finished with a slice of pancetta that turns super crispy, adding a salty twist.

The end result? A dish that's rich, a bit smoky, and perfect for sharing with friends and family. In homes across Central Italy, these stuffed meat rolls are a sign of good times. I gotta say, while some might swap beef for pork or even try their hand at "bombette pugliesi" from the south, the main idea remains: wrap up some tasty ingredients, cook until tender, and let the pancetta shine.

The sauce created from the pancetta fat, cheese and roasted pepper juices is just hard to resist, begging for a piece of bread to mop it all up—everyone loves making "scarpetta" at the end of the meal. This kind of simple food really shows what traditional Italian recipes are about: not fancy, just really comforting.

Whether folks are making veal rolls with pancetta or sticking with classic beef, these pancetta-wrapped meat rolls bring everyone together. And the thing is, the crispy exterior and juicy interior make each bite special. There's no need for a big occasion to enjoy them. Easy meat roll recipes like this show the core of Italian family dinners—good food, great company.

How to prepare Meat and Bacon Rolls

To prepare the meat and bacon rolls, start by preparing the bell peppers: wash the peppers, cut them in half, and remove the stem and seeds 2. Divide the pepper into 8 slices about 1 inch 2. Heat a grill on the stove, and when it's hot, place the peppers to roast 3.

Let them cook for about 10 minutes, until they're nicely charred but still soft 4. Transfer the peppers to a baking dish 5, cover with plastic wrap 6, and let them cool at room temperature.

Take a slice of scottona and lay it on the cutting board. Stuff by placing a slice of edamer, cut in half, in the center of the meat slice 7. Place a slice of cooked pepper on the cheese 8, add a few fresh thyme leaves, and season with salt 9 and pepper.

With light pressure from your fingers, roll the meat slice over itself to form a roll 10. Wrap a slice of bacon around the roll 11 and secure it with one or two toothpicks 12.

Continue this way until all the rolls are done 13. Pour a drizzle of oil into a pan and add two sprigs of thyme 14. Transfer the rolls to the pan 15.

Brown the rolls over medium heat for about 5 minutes, turning them to brown well 16. Deglaze with white wine 17 and let the alcohol evaporate. Once the alcohol has evaporated, add water 18.

Cover with a lid 19 and continue cooking for about 5 minutes, then uncover, raise the heat, and let the excess liquids reduce 20. The rolls should be soft and golden brown. Turn off the heat and serve your meat and bacon rolls hot 21!