Coiettas (Sardinian Meat Rolls)

These succulent and delicious meat rolls will melt in your mouth.
30 min
0 People
30 min
INGREDIENTS for 0 people
  • 8 slices beef leg , 2 oz each
  • 1 ¾ oz lard
  • 2 cloves of garlic
  • 1 sprig parsley
  • extra virgin olive oil to taste
  • 3 tablespoons white wine
  • 1 ladle broth
  • salt and pepper to taste

Using a meat pounder, pound the slices of meat until thin. Then add salt and pepper to taste.

Using a knife, finely chop the peeled garlic, parsley and lard. Mix together and spread a little bit on each slice of meat.

Roll up each slice of meat, forming a cylinder, and use toothpicks to pin closed.
Finely chop the lard, garlic and parsley and spread on the slices.

Place olive oil in a pan over medium heat. When hot, add the meat rolls, browning them on all sides.
Once nicely browned, add the broth and continue cooking, covered, over very low heat.

When the broth has evaporated, remove the cover and add the white wine. Cook uncovered for 3 to 4 minutes, then remove the toothpicks and serve.

Food History

Back in Ancient Rome, lard was considered the fat of the poor and of the Barbarians, even if it was well known by all. In the Latin civilization, the most prized and commonly used fat was oil. It wasn’t until the Middle Ages, with the spread of the Barbarian culture, that pork fat earned an important place in the kitchens of aristocrats and even becoming a part of the monastic diet. The church allowed the monks to eat lard during periods of fasting and abstinence.
In Italy, the most famous type of lard is undoubtedly comes from Colonnata, an ancient Tuscan town located near famous marble caves. Colonnata lard was once an important part of the diet of the cave workers who would eat it with bread, obtaining the energy needed to carry out their arduous job.
The peculiarity of this type of lard is that it is rubbed with herbs and aged in marble boxes, covered with slab of marble from the same caves. This century-old practice give lardo di Colonnataits unmistakable aroma.

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