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Fiery Pancetta Involtini
A fiery Italian pancetta involtini with spinach and cherry tomatoes, finished with balsamic vinegar, fresh basil and pecorino romano, served over polenta.
Ingredients
Instructions
Season the pancetta and bake it over medium-high heat until well browned, about 8 minutes.
Add the spinach and cherry tomatoes, cooking until softened, about 3 minutes.
Stir in the balsamic vinegar, fresh basil, pecorino romano and parmesan for 3 minutes.
Cook the polenta separately, whisking until smooth.
Let everything simmer for about 15 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
