Braciola di Maiale alla Calabrese con Nduja

Ingredients

• 4 pork shoulder escalopes, beaten thin to 5 mm
• 4 tbsp (approx. 120 g) 'nduja, 1 generous tablespoon per escalope
• 60 g Pecorino Crotonese, finely grated
• 1 small bunch fresh parsley, leaves picked and roughly chopped
• 4 rosemary sprigs, sturdy, for skewering
• 1 tsp fine sea salt
• For the optional pan sauce
• 100 ml dry white wine, for deglazing

Method

1. 1
   Lay the escalopes flat on a work surface. Beat each to an even 5 mm thickness with a meat mallet. Trim any ragged edges so each piece is roughly rectangular and will roll without tearing. The escalope must be uniformly thin — any thick pocket will cook unevenly and resist the melting 'nduja.
2. 2
   Season each escalope lightly with fine sea salt. Spread one generous tablespoon of 'nduja across the surface, leaving a 1 cm border on all sides. Scatter the finely grated Pecorino Crotonese evenly over the 'nduja so it will melt into the fat rather than forming distinct pockets. Distribute the chopped parsley across the filling.
3. 3
   This is where the dish lives or dies. Roll each escalope tightly from one short end, keeping the roll under firm, even tension so no air pockets remain and the filling is fully enclosed. Secure the roll at three equidistant points — at each end and at the centre — by piercing with toothpicks or, for aromatic effect on the grill, with sturdy rosemary sprigs. The roll must hold completely closed: any gap will allow the 'nduja to escape before it has had time to baste the meat from within.
4. 4
   Bring a charcoal grill to very high heat. Lay the braciole over the hottest part of the grate. Grill for 3–4 minutes per side without moving. The outer surface must char and caramelise visibly — a deep brown crust with defined grill marks and slight blackening at the edges. Low heat at this stage produces a steamed rather than charred exterior and destroys the structural flavour of the dish.
5. 5
   Remove the braciole from the grill and rest on a warm plate for 3 minutes. During this time the molten 'nduja redistributes within the roll. If using a grill pan, deglaze with the white wine over high heat and reduce by half, scraping up the 'nduja-enriched residue; serve this as the sauce.
6. 6
   Remove the rosemary sprigs or toothpicks only at the moment of serving. The roll should hold its form when the skewers are drawn out; if it does not, the filling has escaped and the roll was insufficiently secured. Plate immediately.