CategoriesRecipes Savory Main Courses

Pistachio Loin Rolls

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Un piatto moderno e curato presenta tre involtini di lonza impanati al pistacchio su un piano da cucina contemporaneo. Gli involtini sono dorati, croccanti e completamente chiusi e sigillati, trattenendo il ripieno all'interno. Sono guarniti con granella e farina di pistacchio, oltre a pistacchi interi e una foglia di menta. Lo sfondo è una cucina minimalista grigia con una pentola su un piano cottura a induzione e ciotole di pistacchi.

Pistachio Loin Rolls: An Easy, Fast, and Flavorful Recipe

If you are looking for a fancy, creamy, and guaranteed-success meat main course, we propose pistachio loin rolls. An easy and fast dish to prepare, enriched with a stringy cheese and ham filling, that will conquer the appetite of all diners.

Want to prepare this top-tier main course with superior quality ingredients? Discover the premium Pistachio Flour and crunchy Pistachio Granules in our online shop, ideal for a perfect breading!

Ingredients

  • 800 g very thin slices of veal or pork loin

For the Filling:

  • 180 g sliced cooked ham

  • 300 g Philadelphia or stringy cheese

  • 200 g Pistachio Granules

  • Salt and pepper to taste

For the Breading:

  • Pistachio Flour to taste

  • Extra virgin olive oil or beaten egg to taste

  • Salt and pepper to taste

Instructions: How to Prepare Pistachio Rolls Step by Step

Follow these steps to make rolls that are crispy on the outside and tender and stringy on the inside:

  1. Prepare the meat: Wash and lay out the meat slices on a work surface. Gently pound them with a meat mallet to make them even thinner and easier to roll.

  2. Fill the rolls: On each slice, place a slice of cooked ham, a generous spoonful of Philadelphia (or stringy cheese), and a pinch of Pistachio Granules.

  3. Close the roll: Wrap the meat tightly around itself to form the roll and secure it with toothpicks to prevent the filling from spilling out during cooking.

  4. Prepare the breading: In a bowl, mix the Pistachio Flour with a pinch of salt and pepper.

  5. Egg/oil dip and breading: Pass each roll first in the beaten egg (or extra virgin olive oil) and then in the pistachio breading, pressing down well with your hands to make it adhere evenly.

  6. Baking or pan-cooking:

    • In the oven: Arrange the rolls on a baking sheet lined with parchment paper and bake at 150–180°C until golden.

    • In a pan: Fry over low heat in a non-stick pan with a drizzle of extra virgin olive oil, turning them regularly.

  7. Serving: Unmold or drain the rolls, remove the toothpicks, and serve them nice and hot, decorating them with an extra dusting of Pistachio Flour and a few whole pistachios.

Buon Appetito!