Stuffed Roast Spinach Wild Garlic

Category: Secondi Piatti (Main Courses — Meat)

Amount	Ingredient
Pork shoulder	Boneless pork loin Reduce roasting time to 45–55 minutes; baste twice
Beef flank	Beef top round or boneless short rib Top round is leaner; short rib is richer (trim excess fat)
Parmesan (100 g)	Pecorino Romano (80 g) Reduce salt by ¼ teaspoon
Fresh spinach (300 g)	Frozen spinach, thawed and squeezed (300 g) Skip blanching; proceed from squeezing dry
Fresh rosemary	1½ tsp dried rosemary, crushed Add to pan, not as garnish
Kitchen twine	Silicone roasting bands Adjust tightness carefully — bands can slip more than twine

Origin: Italian (Regional Home Cooking — Northern Italy)

Yield: 6 servings

Active Time: 40 minutes

Total Time: 1 hour 50 minutes to 2 hours 10 minutes

Temperature: 180°C / 350°F

Doneness: Internal temperature 63°C / 145°F (medium), measured at center of roast

Why This Recipe Works

Arrosto farcito — a stuffed rolled roast — is the Italian answer to Sunday dinner: impressive enough for company, simple enough for the weekly rotation. The challenge with any rolled roast is keeping the interior moist while the exterior develops a deep, savory crust. Here, a vibrant filling of blanched spinach and wild garlic bound with grated Parmesan acts as both flavor centerpiece and internal basting agent — the cheese melts into the meat as it roasts, the greens release just enough steam to keep everything tender, and the wild garlic delivers a mellow, sweet allium note that sidesteps the harshness of raw cloves.

By butterflying the meat to an even thickness, we maximize surface area for the filling and guarantee a tight, uniform roll that cooks evenly from end to end. Searing the rolled roast on all sides before transferring to the oven builds the Maillard crust that defines the dish, while a generous blanket of fresh rosemary and olive oil infuses the exterior with aromatic intensity. The final rest — a non-negotiable ten minutes — allows the juices to redistribute, ensuring clean slices that hold together rather than falling apart. Whether made with pork shoulder (for juicier, more forgiving meat) or beef flank (for deeper beefy flavor), this dish proves that a few well-chosen ingredients and careful technique yield a roast greater than the sum of its parts.

Key Equipment

• Chef's knife and cutting board
• Large pot (for blanching spinach)
• Colander
• Clean kitchen towel or cheesecloth (for squeezing greens dry)
• Meat mallet or rolling pin (for pounding)
• Kitchen twine (100% cotton)
• Large (12-inch) heavy-bottomed skillet or Dutch oven (for searing)
• Tongs
• Instant-read digital thermometer
• Roasting pan or oven-safe skillet (if not using a Dutch oven)
• Aluminum foil
• Carving knife (long, thin-bladed)
• Cutting board with a juice groove

Substitutions

Before You Begin

1. Meat selection: Pork shoulder (also called Boston butt or coppa in Italian) is our first choice for this recipe. Its higher fat content keeps the roast succulent through the long oven time, and the marbling melts into the filling. Beef flank is leaner and has a more pronounced beef flavor — if using flank, choose a thick, even piece and be especially diligent about the 10-minute rest. Either way, ask your butcher for a piece that is roughly rectangular and at least 5 cm (2 inches) thick to ensure a good roll.
2. Wild garlic (aglio orsino / ramsons / ramps): Wild garlic has a brief spring season (April–May). Look for broad, bright-green leaves with a distinct garlic aroma — do not confuse with lily of the valley (toxic). If the leaves have started to flower, they are still good though slightly milder. Wash thoroughly, as leaves often trap soil near the base. See the Ingredient Spotlight section for more details.
3. Butterflying technique: The goal is a roughly rectangular piece of meat about 1–1.5 cm (½ inch) thick that opens like a book. You will cut the meat horizontally almost all the way through, then open it flat. If the meat is especially thick, you may need to make a second "butterfly" cut on one half to create three connected panels. Do not cut all the way through.
4. Pounding: After butterflying, place the meat between two sheets of plastic wrap and pound gently from the center outward to an even 1 cm (⅜ inch) thickness. This ensures the meat rolls tightly without thick spots that would cook unevenly.
5. Preheating: Start the oven preheating after you butterfly the meat so it reaches temperature by the time you are ready to roast.
6. Tying: If you have never tied a rolled roast before, practice the "butcher's knot" — loop the twine around the roast, cross the ends, pull tight, and tie a simple overhand knot. Space the ties 3–4 cm (about 1½ inches) apart.

Instructions

1. Prepare the Filling

1. Blanch the greens: Fill a large pot with 3 quarts (about 3 liters) of water. Bring to a rolling boil over high heat. Add 1 tablespoon kosher salt.
2. Cook the spinach and wild garlic: Add the spinach and wild garlic leaves to the boiling water. Stir to submerge. Cook for 45–60 seconds — just until the spinach is wilted and the wild garlic is bright green. Do not overcook; the greens should still have some structure.
3. Shock and drain: Immediately pour the greens into a colander and run cold water over them until cool enough to handle (about 30 seconds). Press gently to remove excess water.
4. Squeeze dry: Gather the greens in a clean kitchen towel or several layers of cheesecloth. Twist tightly over the sink to extract as much liquid as possible — you should have a compact, almost dry mass. This step is critical: excess moisture in the filling will turn the roast soggy and prevent the cheese from binding.
5. Chop and mix: Transfer the squeezed greens to a cutting board and chop coarsely (about ½ cm / ¼ inch pieces). Place in a medium bowl. Add the grated Parmesan, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Mix thoroughly with a fork, breaking up any clumps of greens or cheese. Set aside.

2. Prepare the Meat

1. Butterfly the meat: Place the meat on a cutting board with the grain running horizontally. Using a long, sharp chef's knife, make a horizontal cut about 1 cm (⅜ inch) from the bottom edge, slicing parallel to the board. Continue cutting almost all the way through, stopping about 1 cm from the opposite edge — like opening a book. Open the meat flat. If one side is significantly thicker than the other, make a second butterfly cut on the thicker half, again stopping short of the edge, so the meat opens into three connected panels of even thickness.
2. Pound to even thickness: Cover the butterflied meat with a sheet of plastic wrap. Using a meat mallet (flat side) or a rolling pin, pound gently from the center outward until the entire piece is an even 1 cm (⅜ inch) thick. Pay extra attention to any thick spots along the edges.
3. Season the interior: Sprinkle the interior surface of the meat evenly with ½ teaspoon kosher salt and ¼ teaspoon black pepper.

3. Assemble the Roll

1. Spread the filling: Spread the spinach-wild garlic mixture evenly over the meat, leaving a 2 cm (about 1 inch) border along the edges and a 3 cm (about 1½ inch) border at the far end (the end that will seal the roll). Use the back of a spoon or a small offset spatula to distribute the filling in an even layer, about ½ cm (¼ inch) thick.
2. Roll tightly: Starting from the edge closest to you, roll the meat away from you into a tight cylinder, using your fingers to keep the filling in place. Roll firmly enough that there are no air pockets, but not so tightly that the filling squeezes out the ends.
3. Tie the roast: Cut six 30 cm (12 inch) lengths of kitchen twine. Slide one length under the roast about 2 cm (1 inch) from one end. Tie a butcher's knot (or a simple double knot) snugly around the roast. Repeat every 3–4 cm (1½ inches) along the length of the roast, for about 5–6 ties total. Tie the final one 2 cm from the opposite end. Trim excess twine.
4. Season the exterior: Pat the exterior of the tied roast dry with paper towels. Rub with 1 tablespoon of the olive oil. Sprinkle evenly with the remaining 1 teaspoon kosher salt and the remaining ½ teaspoon black pepper.

4. Sear the Roast

1. Heat the pan: Place a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the remaining 2 tablespoons olive oil and heat until shimmering but not smoking (about 2 minutes).
2. Sear on all sides: Carefully place the roast in the hot pan, seam-side down first. Sear without moving for 3–4 minutes, until deep golden brown. Using tongs, rotate the roast one-quarter turn and sear for another 2–3 minutes. Continue rotating and searing until all sides are evenly browned — about 10–12 minutes total. Use tongs to hold the roast steady while searing the ends (the narrow sides) for 1–2 minutes each.
3. Transfer to roasting pan: If your skillet is oven-safe (cast iron, stainless steel with metal handles), you can roast directly in it. Otherwise, transfer the seared roast to a roasting pan or a small rimmed baking sheet lined with foil.

5. Roast

1. Add rosemary and roast: If the searing pan is oven-safe, scatter the chopped rosemary over and around the roast. If using a separate roasting pan, drizzle the roast with any remaining oil from the searing pan and sprinkle the rosemary over the top. Transfer to the preheated 180°C / 350°F oven.
2. Roast until target temperature: Roast for 60–90 minutes, depending on the thickness and cut of the meat. Begin checking the internal temperature at the 50-minute mark by inserting an instant-read thermometer into the center of the roast (avoiding the filling if possible). For pork shoulder: cook to 63°C / 145°F for a juicy medium with a hint of pink. For beef flank: cook to 55°C / 130°F (medium-rare) to 63°C / 145°F (medium). Total roasting time: approximately 1 hour for a tight 1 kg roll, up to 1½ hours for a thicker roll.
3. Rest (essential): Remove the roast from the oven. Transfer to a cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Do not skip this step — the internal temperature will rise another 2–3°C (5°F) during resting, and without it the juices will run out onto the board instead of staying in the meat.

6. Slice and Serve

1. Remove twine: Using kitchen shears or a small knife, snip the twine at one end and pull it free from the roast. Discard all twine.
2. Slice: Using a sharp carving knife (long, thin blade), slice the roast crosswise into 2 cm (¾ inch) thick rounds. If some filling escapes during slicing, simply press it back into place — this is normal and part of the rustic charm of the dish.
3. Arrange and serve: Arrange the slices on a warmed serving platter, slightly overlapping. Spoon any accumulated pan juices over the top. Serve hot, warm, or at room temperature.

Troubleshooting

Problem	Likely Cause	Solution
Roast falls apart when slicing	Rolled too loosely, or sliced before resting	Roll tightly and tie securely; always rest a minimum of 10 minutes before slicing
Filling leaks out during roasting	Roll not tight enough; filling too wet	Squeeze greens thoroughly; leave a clear border on the far end of the meat; tie snugly
Meat is dry and tough	Overcooked (too high oven temp or too long)	Use an instant-read thermometer; do not exceed 145°F / 63°C for pork; rest before slicing
Filling is watery / soggy	Greens not squeezed dry enough	After blanching, twist greens in a towel until almost no liquid comes out
Exterior is pale, not browned	Pan not hot enough when searing; moisture on meat surface	Pat the tied roast dry before searing; heat oil until shimmering; do not crowd the pan
Wild garlic flavor is too weak	Out-of-season garlic; or leaves were boiled too long	Use the garlic + extra spinach substitution in winter; blanch no longer than 60 seconds
Slices are uneven / misshapen	Meat not pounded to even thickness before rolling	Take extra care when pounding to achieve a uniform 1 cm thickness

Variations

Arrosto Farcito with Sausage and Greens

Replace 50 g of the spinach with 100 g (about ½ cup) crumbled Italian sausage (casings removed). Brown the sausage in a skillet before mixing with the chopped greens and Parmesan. Proceed as directed. The sausage adds richness and a fennel-forward spice that complements the wild garlic.

Beef and Gorgonzola Stuffed Roast

Use beef flank as the meat. Replace the Parmesan with 100 g (about ¾ cup) crumbled Gorgonzola dolce (mild, creamy blue cheese). Reduce the salt to 1½ teaspoons total (Gorgonzola is quite salty). Serve with a drizzle of aged balsamic vinegar.

Lemon and Herb Variation

Add the zest of 1 lemon and 2 tablespoons chopped fresh parsley to the filling. Add 2 strips of lemon zest (removed with a vegetable peeler) to the roasting pan. Finish the sliced roast with a squeeze of lemon juice and a pinch of flaky sea salt.

Spicy Calabrian-Style

Add 1 tablespoon of finely chopped Calabrian chili peppers (or 1 teaspoon red pepper flakes) to the filling. Use Pecorino Romano instead of Parmesan for a sharper, saltier finish. Serve with roasted potatoes seasoned with the same chili oil.

Stuffed Pork Loin (Leaner Option)

Substitute a 1 kg boneless pork loin (center-cut) for the shoulder. Pork loin is significantly leaner — butterfly, pound, fill, and roll as directed, but reduce the oven time to 45–55 minutes. Cook to 63°C / 145°F and rest 10 minutes. Baste with pan juices twice during roasting to compensate for the lack of natural fat.

Make Ahead

• Prepare the filling (up to 2 days ahead): Blanch, squeeze dry, chop, and mix the greens with Parmesan. Refrigerate in an airtight container. Bring to room temperature 20 minutes before using.
• Assemble the roast (up to 12 hours ahead): Butterfly, fill, roll, and tie the roast completely. Wrap tightly in plastic wrap and refrigerate. Before cooking, unwrap, pat dry, season, and proceed with searing. You may need to add 5–10 minutes to the roasting time if the roast is still cold from the refrigerator.
• Cooked roast (up to 3 days ahead): Roast and cool completely without slicing. Wrap tightly in foil and refrigerate. To serve, slice cold, arrange in a baking dish with ¼ cup (60 ml) beef or chicken broth, cover with foil, and reheat at 160°C / 325°F for 15–20 minutes, or until warmed through.
• Not suitable for freezing — the spinach filling becomes watery and the texture of the greens degrades upon thawing.

Serving Suggestions

• Wine: A medium-bodied red with enough structure to stand up to the savory filling. For pork: a Barbera d'Alba, Dolcetto di Dogliani, or a young Chianti Classico. For beef: a more structured red such as Chianti Classico Riserva, Rosso di Montalcino, or a Langhe Nebbiolo. A dry rosé (Cerasuolo d'Abr-u-zzo) also works beautifully in warmer months.
• Sides: Roasted potatoes (patate al forno) with rosemary, sautéed Swiss chard or broccolini with garlic, a warm lentil salad, or simply a crisp green salad with a sharp vinaigrette to cut through the richness of the roast.
• Bread: A crusty sourdough or Tuscan bread (pane sciocco — unsalted bread) to soak up pan juices.
• Sauce: The natural pan juices are usually sufficient, but for extra richness, deglaze the roasting pan with ½ cup (120 ml) white wine or chicken broth after removing the roast, scraping up the fond, and simmering for 2–3 minutes. Spoon over the sliced roast.
• Leftovers: Cold slices make excellent sandwiches on crusty bread with a smear of mustard or horseradish cream and a handful of arugula.

Storage

• Refrigerator: Store any leftovers in an airtight container for up to 4 days. Whole slices hold better than individual pieces.
• To reheat: Arrange slices in a single layer in a baking dish, add 2 tablespoons of broth or water, cover with foil, and warm in a 160°C / 325°F oven for 10–12 minutes. Alternatively, sear cold slices in a hot skillet for 1 minute per side. Avoid microwaving — it toughens the meat and turns the filling to mush.
• Freezer: Not recommended (see Make Ahead).

Nutrition (per serving, approximate)

Component	Value
Calories	480–550 kcal
Protein	42 g
Fat	34 g
Saturated Fat	11 g
Carbohydrates	4 g
Fiber	1 g
Sugars	1 g
Sodium	720 mg

Note: Values are estimates based on pork shoulder with visible fat trimmed. Beef flank will be leaner (~400–450 kcal per serving). Exact values depend on specific cuts and trimming.

Wine Pairing Details

Wine	Region	Why It Works
Barbera d'Alba	Piedmont	High acidity and bright cherry fruit cut through the richness of the pork and cheese-filled roast
Chianti Classico	Tuscany	Sangiovese's savory, earthy notes echo the wild garlic and rosemary; medium tannins support the meat without overwhelming
Dolcetto di Dogliani	Piedmont	Low tannins, juicy black fruit — an easy-drinking companion that doesn't compete with the filling
Rosso di Montalcino	Tuscany	More structured than Chianti, with darker fruit and herbal undertones — ideal with the beef version
Langhe Nebbiolo	Piedmont	Nebbiolo's signature tar and rose notes, firm tannins, and bright acidity stand up to a beefy stuffed roast
Cerasuolo d'Abruzzo (rosé)	Abruzzo	Dry, savory rosé with cherry and wild herb notes — bridges the meat and greens beautifully
Lagrein	Alto Adige	Dark, rustic with notes of blackberry and violets; its moderate acidity and gentle tannins work with both pork and beef

Notes from the Test Kitchen

• On tying the roast: Do not overthink the twine. The goal is a snug, uniform cylinder — five to six evenly spaced ties are ideal. If the ends bulge, tie an extra loop around each end to keep the filling contained. Silicone roasting bands are a viable alternative for those who struggle with twine, though we prefer cotton twine for its tighter hold.
• On the resting time: Ten minutes is the minimum. If you slice too early, the juices flood the cutting board and the slices fall apart. If you need to hold the roast longer, tent it tightly with foil — it will stay warm for up to 30 minutes.
• On wild garlic intensity: Wild garlic is called aglio orsino in Italian — literally "bear's garlic" — because bears are said to dig up and eat the bulbs after hibernation. The leaves are much milder than cultivated garlic. If you want a more pronounced garlic punch, add 1 finely minced garlic clove to the filling alongside the wild garlic. The heat of the oven will tame the raw edge while preserving the aromatic kick.
• On serving temperature: This roast is excellent at any temperature from hot off the carving board to room temperature. Cold leftovers are splendid in sandwiches. Do not serve it ice-cold from the refrigerator — let it come to room temperature for 20 minutes before serving if reheated.

The Science of ... Butterflying and Even Cooking

Butterflying is the single most important technique in this recipe, and it works on a simple geometric principle: surface area and thickness determine cooking time.

A cylindrical roast that is 5 cm (2 inches) in diameter and 20 cm (8 inches) long will take roughly 60–75 minutes to reach 63°C / 145°F at its center. But the same piece of meat, when butterflied to a 1 cm (⅜ inch) thick rectangle and rolled back into a cylinder, will cook in nearly the same amount of time — and the cooking will be far more uniform. Why?

When you butterfly and pound meat, you eliminate natural variations in thickness. A pork shoulder may be 3 cm thick at one end and 6 cm at the other — if rolled without butterflying, the thick end will be undercooked when the thin end is perfect, or the thin end will be overcooked when the thick end is done. By creating an even slab, every part of the meat experiences the same heat transfer rate.

Additionally, butterflying allows the filling to be distributed throughout the interior, not just in a single pocket. When the meat is rolled, the filling is sandwiched between layers of protein, which means it heats from both sides — the greens cook through more quickly and more evenly than if they were stuffed into a single cavity.

The practical takeaway: take the extra 5 minutes to butterfly and pound. It transforms an unpredictable cut into a predictable one, and predictable is the cornerstone of confident cooking.

What it is: Wild garlic is a bulbous perennial in the Allium family (alongside onions, chives, leeks, and cultivated garlic) that carpets damp woodland floors across Europe from March through May. Its broad, lance-shaped leaves resemble those of lily of the valley (which is toxic) — but the distinct garlic aroma released when the leaves are crushed is a foolproof identifier. The plant produces white, star-shaped flowers in late spring; both leaves and flowers are edible.

Why it matters here: Wild garlic is the defining aromatic of this dish. Unlike mature garlic cloves, which deliver a sharp, sulfurous punch that mellows with cooking, wild garlic leaves offer a much milder, grassier, and slightly sweet allium flavor with a hint of onion. When blanched and chopped into the filling, the leaves contribute a gentle, lingering garlic note that never overpowers the spinach or the meat. It is the difference between a subtle background aroma and a dominant foreground flavor — and for a stuffed roast where balance is everything, subtlety wins.

Season and sourcing: Wild garlic is at its peak from mid-April to mid-May, though availability depends on latitude and elevation. In the United States, the closest equivalent is ramps (Allium tricoccum), which have a more pronounced onion-garlic hybrid flavor. If using ramps, use only the leaves (the bulbs can be too pungent) and reduce the blanching time to 30 seconds, as ramp leaves are more delicate.

Storage: Treat wild garlic like tender herbs. Wrap in slightly damp paper towels, place in a sealed plastic bag, and refrigerate for up to 3 days. Do not wash until ready to use — excess moisture accelerates spoilage. Wild garlic also freezes reasonably well: blanch for 30 seconds, shock in ice water, squeeze dry, and freeze in a sealed bag for up to 6 months. Use directly from frozen in this recipe (no need to thaw).

Substitution note: Dried wild garlic is available but we do not recommend it for this recipe — it lacks the tender texture and fresh, grassy notes that make fresh leaves essential. When wild garlic is not in season, use the garlic + extra spinach substitution listed in the Ingredients section.

Technique Tip: The Art of Tying a Rolled Roast

A properly tied roast looks like a neat, uniform cylinder. It cooks evenly, holds its shape during slicing, and keeps the filling securely inside. Here is how to achieve it:

1. Cut the twine: Prepare 5–6 lengths of 100% cotton kitchen twine, each about 30 cm (12 inches) long.
2. Start at one end: Slide the first length under the roast, about 2 cm (1 inch) from the end. Center the twine.
3. The butcher's knot: Cross the left end over the right, then wrap the left end around the right and pull through — this is a standard overhand knot. Before tightening, cross the ends again in the opposite direction (right over left) and pull tight. This creates a knot that cinches snugly and stays put.
4. Space evenly: Move 3–4 cm (about 1½ inches) down the roast and repeat. Continue until you reach the opposite end. The ties should be evenly spaced and parallel to each other.
5. Check for snugness: The twine should be tight enough that it leaves an indentation in the meat when pressed, but not so tight that it compresses the filling out the ends. If the filling oozes out, loosen slightly.
6. Trim: Snip the twine tails to about 2 cm (1 inch).

An alternative: If you find butcher's knots frustrating, use a simple method: tie each length in a standard double knot around the roast, then slide a wooden skewer under the twine on one side and twist to tighten — like a tourniquet. This is easier to adjust and release.

Recipe tested in the Hermes Test Kitchen, July 2026.

Source: Traditional stuffed roast preparation from Lombardy and the Alpine valleys of Northern Italy, adapted to ATK format.

Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.