RomanItalian
La Lencatina
by Marco Rufini · 181K subscribers on YouTube
La Lencatina is a traditional dish from the Rufini family, a pure delight! It consists of pork loin slices pounded with breadcrumbs, filled with mozzarella and prosciutto, breaded, fried, and finished in broth.
- Servings
- 4
- Difficulty
- medium
Ingredients
8 items- 8 pcsPork Loin (Slices)Pork loin slices, about 1/2 cm thick
- BreadcrumbsFor coating the meat (both before beating and after egg wash)
- EggBeaten, for breading
- 8 pcsFior di Latte (Mozzarella)Thin slices; you can substitute with scamorza or any stringy cheese
- 4 pcsProsciutto CrudoThin slices
- Clarified Butter or Seed OilFor frying; clarified butter is preferred
- Broth (Brown Stock or Vegetable Broth)Brown stock or vegetable broth, with a little water
- Salt(optional) — A pinch added while frying
Method
- Take 8 pork loin slices (fettine di arista).
- Pass each slice in breadcrumbs, then beat with a special iron mallet to flatten and shape into a uniform oval.
- Place two slices of fior di latte mozzarella and one slice of prosciutto crudo on one slice of pounded meat.
- Cover with another pounded slice and press the edges together with the mallet to seal, shaping into an oval.
- Dip the sealed piece in beaten egg, then coat with breadcrumbs again.
- Let the breaded lencatina rest in the refrigerator for at least one hour.
- Heat clarified butter or seed oil in a pan and fry the lencatina on both sides until golden and sealed. Add a pinch of salt.
- In a separate pan, prepare broth (brown stock or vegetable broth) with a little water and bring to a simmer.
- Transfer the fried lencatina into the simmering broth and cook for a few minutes.
- Serve the lencatina on a rimmed plate with some of the broth.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
