With the arrival of autumn, when the first mists envelop the Lombard countryside, culinary tradition enriches itself with hearty and flavorful dishes, such as escaped birds. This second course, rooted in peasant gastronomy, consists of thin slices of veal, wrapped in a delicate slice of pancetta and flavored with sage leaves, a combination that enhances the meat, making it succulent and fragrant. The cooking technique, which involves careful browning in butter, allows for a golden crust on the outside, while the inside remains tender and moist, thanks to the fat of the pancetta that melts during preparation. Originating from Lombardy, escaped birds are a dish that lends itself to various regional variations, where pancetta can be replaced by lardo for an even richer sauce, and it can be accompanied by seasonal side dishes such as mashed potatoes or a radicchio salad. This dish is ideal for a family Sunday lunch, when everyone gathers around the table to enjoy traditional recipes. In some areas, the rolls are also served with a splash of white wine during cooking, which further enriches the flavor. Escaped birds not only represent a tasty way to make the most of meat cuts, but also evoke a sense of nostalgia for the meals of the past, where each course was prepared with care and passion. With their enveloping flavor and tender texture, they are a true tribute to Lombard cuisine, perfect for warming up the colder evenings.
* approximate values per serving
Tenderize the slices of veal, so that they are reduced to three millimeters, lay them on the table, cut pieces of 6x8 centimeters and place a very thin slice of pancetta (or lardo for even richer sauce) and a leaf of sage on each. Roll the meat tightly and skewer the rolls three or four at a time on a wooden stick. Between each roll, place a small cube of pancetta and half a leaf of sage, as at the beginning and end of each skewer. Quickly brown them in sizzling butter on both sides, add a little broth, cover, then lower the heat to finish cooking inside for an hour. If cooked halfway, it takes about twenty minutes and they are salted at the time of serving. In the end, the slices should be tender and leave plenty of sauce, so they can also be accompanied by polenta.
One of the tastiest variations of escaped birds is undoubtedly the one with bacon and sage. In this preparation, the bacon is used to wrap slices of veal, giving the dish a rich and enveloping flavor. The sage, with its distinctive aroma, enhances the taste of the meat and bacon, creating a perfect balance of flavors. To prepare this variation, simply follow the basic recipe, making sure to use thin slices of bacon to facilitate rolling. Once cooked, the escaped birds can be served with a side of mashed potatoes or grilled vegetables, for a complete and flavorful meal.
This traditional Lombard recipe for escaped birds is a true classic of regional cuisine. The preparation involves the use of simple yet high-quality ingredients, such as veal and bacon, which together with sage create a dish rich in flavor. In some regional variations, it is possible to add a touch of white wine during cooking to further enhance the taste of the meat. Served with a side of polenta or a good mash, Lombard-style escaped birds represent a perfect dish for a family dinner or a special occasion, bringing the culinary tradition of Lombardy to the table.
For those who desire a lighter version of escaped birds, it is possible to prepare this recipe without butter. By replacing the butter with a drizzle of extra virgin olive oil, it is possible to keep the dish tasty but with a reduced caloric intake. Additionally, one can opt to use chicken breast instead of veal, creating a lighter yet equally flavorful variant. In this case as well, bacon and sage remain essential to give the dish its characteristic flavor. Light escaped birds can be accompanied by fresh salad or steamed vegetables, for a balanced and nutritious meal.
Veal, the main ingredient of escaped birds, is a lean meat rich in protein, ideal for a healthy and balanced diet. It contains important nutrients such as iron, zinc, and B vitamins, which contribute to the well-being of the body. A serving of escaped birds (about 100 grams) provides approximately 200-250 calories, depending on the amount of bacon used. Choosing high-quality veal from sustainable farms not only enriches the dish nutritionally but also supports responsible agricultural practices. Escaped birds can be a tasty and healthy choice for those looking to maintain a balanced diet.
Yes, escaped birds can be frozen, but it is important to follow some precautions to preserve their flavor and texture. It is advisable to freeze them after cooking, allowing them to cool completely before placing them in airtight containers or food bags. This way, frost formation is avoided and the quality of the meat is maintained. When you wish to consume them, simply thaw them in the refrigerator for a few hours or overnight and then gently reheat them in a pan or oven. In this way, the escaped birds will remain flavorful and ready to be enjoyed even after being frozen.