PREPARATION: 20 minutes

COOKING TIME: 15 minutes

PORTIONS: 4–6

NOTES: You can also use pork cutlets instead of pork shoulder butt.

INGREDIENTS:

  • 1 lb pork shoulder butt (capocollo), cut into 12–16 slices
  • Salt and freshly ground black pepper, to taste
  • 12–16  thin pancetta slices
  • 12–16 Provolone or Caciocavallo sticks, ¼ inch
  • 60 ml (¼ cup) Italian parsley, chopped
  • 60 ml (½ cup) Stefano extra virgin olive oil
  • 125 ml (½ cup) seasoned Italian breadcrumbs
  • 125 ml (½ cup) Parmesan, grated

PREPARATION:

  1. On a cutting board, place the pork slices in a single layer. Cover the meat with parchment paper and pound it gently with a meat tenderizer or a rolling pin until thin.
  2. Season each pounded piece of pork with salt and black pepper to taste. Layer each slice with one slice of pancetta, one stick of cheese, and a sprinkle of the chopped parsley.
  3. Fold in the ends of the meat and roll tightly to prevent the cheese from melting out during cooking. Brush each roll with some of the olive oil.
  4. In a small bowl, combine the breadcrumbs and the Parmesan.
  5. Gently bread each roll. Once all the rolls have been coated, secure them with a skewer to ensure they won’t open during grilling. Add 3–4 rolls to each skewer.
  6. Grill for 6 to 8 minutes on medium to medium-high heat, turning halfway through, until fully cooked. Serve hot.