La Barattina
Ingredients and quantities

Quantities for 2 people:

  • 100g Mora romagnola fillet of pork
  • 50g rolled pancetta
  • 200g thin sausages
  • 200g pancetta
  • 2 large pork chops
  • potatoes
  • freshly prepared seasoned salt
  • olive oil
  • 2 onions
  • 50g brown sugar (approx.)
  • ½ small glass wine vinegar (to add during cooking)
Accompanying wines:
Ravenna Rosso IGT Uve Longanesi or Burson

Triumph of grilled meat, pancetta-wrapped kebabs of Mora romagnola pork fillet, pancetta, sausage and chops

Type of recipe: Main courses


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Preparation method:

For the kebabs: prepare the kebabs by threading onto each skewer 2 pieces of sausage, 2 pieces of fillet of pork, cut into medallions and wrapped in the rolled pancetta, and 1 piece of pancetta.

For the roast potatoes: peel the potatoes and cut into the desired shape, coat them in oil and season with the freshly-prepared seasoned salt. Roast in the oven for about 30 minutes at 180°C.

For the onions: peel the onions and cook them in a bain-marie for a few minutes before sautéing in a pan with a little sugar, vinegar and enough wine to cook them thoroughly (about 20 minutes).

Grill the meat for about 10 minutes, depending on the cut, and serve with the roast potatoes and onions.



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