Best 5 Frankies Spuntino Pork Braciole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Pork braciole** is a classic Italian dish made with thinly sliced pork loin or shoulder, stuffed with a savory filling, and then braised in a rich tomato sauce. The result is a tender and flavorful dish that is perfect for a special occasion or a weeknight meal. This article provides two delicious recipes for pork braciole: a traditional Italian recipe and a modern twist on the classic dish.

The **traditional Italian recipe** starts with a mixture of ground pork, bread crumbs, Parmigiano-Reggiano cheese, garlic, parsley, and eggs. This mixture is then spread over the pork slices, which are then rolled up and secured with toothpicks. The braciole are then browned in a pan and then simmered in a flavorful tomato sauce until tender.

The **modern twist** on the classic dish uses a filling made with spinach, artichoke hearts, and sun-dried tomatoes. This filling is also spread over the pork slices, which are then rolled up and secured with toothpicks. The braciole are then pan-fried and then finished in the oven, resulting in a crispy exterior and a tender and flavorful interior.

Both recipes are sure to please, and they are a great way to enjoy this classic Italian dish.

Check out the recipes below so you can choose the best recipe for yourself!

PORK BRACIOLE



Pork Braciole image

Provided by Giada De Laurentiis

Time 50m

Yield 6

Number Of Ingredients 11

1/2 cup breadcrumbs
1/4 cup freshly grated parmesan cheese
1 teaspoon lemon zest
2 tablespoons chopped Italian parsley
1/2 teaspoon kosher salt plus 1 teaspoon
1/2 teaspoon red pepper flakes
1/4 cup olive oil. divided
2 1 1/2 pound pork tenderloins, butterflied and lightly pounded
6 slices provolone cheese
1/2 cup dry white wine
1 25 ounce jar marinara sauce

Steps:

  • In a small bowl, mix together the breadcrumbs, parmesan, lemon zest, parsley, 1/2 teaspoon salt, pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into the original shape and tie in 4 spots with butchers twine.
  • Preheat a medium straight sided skillet over medium high heat. Add 2 tablespoons of olive oil to the pan. Sear the pork tenderloins for 3 minutes per side or until evenly golden brown all the way around. Remove to a plate to rest. Deglaze the pan with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the pan and simmer for 20 minutes or until the pork is just cooked through, about 145 degrees on an instant read thermometer. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.

Nutrition Facts : ServingSize 6

PORK BRACIOLE



Pork Braciole image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/4 cup olive oil
Two 1 1/2-pound pork tenderloins, butterflied and lightly pounded
6 slices provolone cheese
1/2 cup dry white wine
One 25-ounce jar marinara sauce

Steps:

  • In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
  • Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.

SUNDAY GRAVY WITH BEEF OR PORK BRACIOLA AND ANNA AND FRANKIE'S MEATBALLS



Sunday Gravy with Beef or Pork Braciola and Anna and Frankie's Meatballs image

Provided by Food Network

Categories     appetizer

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 28

1 pound beef bottom round, cut 1/4-inch thick or 1 pound lean pork, cut 1/4-inch thick pieces
1 garlic clove, peeled
1 tablespoon freshly grated Pecorino Romano
1 tablespoon chopped Italian parsley
Salt and pepper
1 cup olive oil
1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 eggs
1 cup freshly grated Pecorino Romano
1 1/2 tablespoons chopped Italian parsley
1/2 garlic clove, minced, optional
Salt and pepper
2 cups bread crumbs
2 cups lukewarm water
1 cup olive oil
1 pound piece lean beef
1 pound piece lean pork
1 pound hot or sweet Italian sausage
1/2 cup olive oil
4 garlic cloves, peeled
3 tablespoons tomato paste
1/4 cup water
3 (35-ounce) cans San Marzano plum tomatoes
Salt and pepper
Beef or pork braciola, recipe above
Meatballs, recipe above

Steps:

  • Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with and equal amount of cheese and parsley. Add salt and pepper, to taste.
  • Roll the meat up tightly like a cigar, and tie with butcher's twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Reserve meat for gravy.
  • Meatballs: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients. Add bread crumbs to mixture. Slowly add water, 1 cup at a time, until mixture is moist.
  • Shape meat mixture into balls, approximately 2 1/2 to 3-inch balls.
  • In a large skillet, heat oil. The oil should be very hot, but not smoking. Place the meatballs in pan, and fry in batches. When the bottom half of meatball is browned and slightly crispy, turn over and cook top half. Remove from pan and drain on paper towel.
  • Sunday Gravy: In a large saucepan, heat oil over medium heat. Add the garlic and toss to coat with oil. Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides. Remove meat from pan and set aside. When garlic cloves have browned, remove and discard them.
  • Combine tomato paste and water and stir into oil. Stirring constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat, and bring to a boil. Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil.
  • Return beef and pork to the sauce, and add salt and pepper, to taste. Bring to a boil and allow to boil for 5 minutes. Lower heat and partially cover pan. Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick.
  • One hour before sauce is ready, add the beef or pork braciola and sausage. Add the meatballs at the same time.
  • To serve: Remove meat from sauce. Serve sauce over pasta, and the meats on a separate platter.

FRANKIES SPUNTINO PORK BRACIOLE



Frankies Spuntino Pork Braciole image

Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow. "I cooked on the line for 18 years," Mr. Falcinelli told The Times. Mr. Castronovo, equally low-key, said, "We like to take the easy approach." That means many of their dishes, like vegetable antipasti, grilled meats and wine-stewed prunes, are cooked well ahead and assembled to order or served at room temperature. In this version of braciola, the meat rolls are covered with canned tomatoes that become sauce as the meat cooks. "My grandfather calls it gravy," Mr. Falcinelli said. "For the Sunday sauce, you do spareribs, sausage, meatballs, braciola." The Franks' version is lighter, meant to be eaten with salad and bread, not steaming pasta. Leftovers are good for sandwiches the following day.

Provided by Dana Bowen

Categories     dinner, project, main course

Time 4h

Yield 6 servings

Number Of Ingredients 9

3 pounds pork braciola cutlets (sliced from the shoulder and pounded into six 6-by-8-inch pieces about 1/4 inch thick)
Salt and white pepper to taste
2 tablespoons minced garlic, plus 8 to 10 large whole cloves
2/3 cup chopped flat-leaf parsley
1 cup grated Parmigiano-Reggiano cheese (more for serving)
1 cup grated aged provolone
2 28-ounce cans whole peeled San Marzano tomatoes, plus an extra can in case more sauce is needed
1/4 cup olive oil
1/4 cup grape seed oil

Steps:

  • Preheat oven to 325 degrees. Line cutlets up on a clean work surface with the shorter sides on top and bottom (seam side up, if made from a butterflied cut). Season with salt and pepper, and sprinkle with minced garlic, parsley and cheeses. Roll a cutlet into a tight log. Stretch butcher's twine along the length of the roll; wrap string tightly around one end and continue wrapping to the other end, each turn an inch from the previous one; tie loose ends. Repeat with remaining braciola.
  • Empty two cans of tomatoes into a mixing bowl. Use your fingers to break tomatoes apart, and discard firm cores and tops. Pour half the sauce into a deep-sided roasting pan. Season with salt and pepper.
  • Place a large skillet over medium-high heat, and add oils. When oils are hot but not smoking add braciola and sear, rotating every minute or so, until browned all over. Reduce heat to medium, add whole garlic cloves and sauté 2 to 3 minutes. Transfer braciola to roasting pan, allowing garlic to continue cooking until golden. Add a cup of remaining sauce to skillet, and scrape browned bits from bottom; shut off heat, and pour over braciola. Add remaining sauce to braciola, completely covering braciola. (If there isn't enough sauce, use another can of tomatoes.) Cover tightly with foil, and bake until tender, from 1 to 3 hours. Check frequently for doneness.
  • Snip twine off braciola. Arrange, whole or sliced, on a platter, drizzle with some sauce and transfer remaining sauce to a serving bowl. Serve hot or at room temperature. Garnish with Parmigiano-Reggiano.

Nutrition Facts : @context http, Calories 825, UnsaturatedFat 35 grams, Carbohydrate 15 grams, Fat 58 grams, Fiber 6 grams, Protein 60 grams, SaturatedFat 19 grams, Sodium 1393 milligrams, Sugar 8 grams

PORK BRACIOLE



Pork Braciole image

This recipe by by Mario Batali is fantastic and not that difficult. You will need kitchen string and a meat mallot. Adopted recipe 08/06

Provided by katie in the UP

Categories     Pork

Time 4h

Yield 4 pieces

Number Of Ingredients 5

5 (6 ounce) pork shoulder, pounded very thinly to yield 6 by 8 inch long slices
1 tablespoon grated orange zest
5 tablespoons grated pecorino cheese
5 tablespoons chopped flat leaf parsley
salt and pepper

Steps:

  • Season each piece of pork on one side with salt and pepper.
  • In a small bowl, combine the orange zest, pecorino, and parsley.
  • Spoon 2 tablespoons of mixture onto center of seasoned side of each pork piece.
  • Starting at one end, carefully roll the pork to form a very thick'cigar'.
  • Wind a long piece of string around the roll many times and secure with a knot.
  • Repeat with remaining pieces Bake for about 4 hours in a 300 degree oven finish in sauce for about a 30 min Serve in a good Italian sauce or Meat Ragu.

Tips:

  • Choose high-quality pork shoulder for the braciole, as it has a good balance of fat and meat and will become tender and juicy when braised.
  • Pound the pork shoulder slices thinly and evenly to ensure even cooking.
  • Use a sharp knife to make a pocket in each pork slice, being careful not to cut all the way through.
  • Stuff the pork pockets with a flavorful mixture of breadcrumbs, cheese, herbs, and spices.
  • Secure the stuffed pork slices with toothpicks or kitchen twine to prevent the filling from falling out during cooking.
  • Sear the braciole in a hot skillet until browned on all sides to create a flavorful crust and seal in the juices.
  • Transfer the seared braciole to a braising liquid, such as tomato sauce, broth, or wine, and simmer until the pork is tender and fall-apart.
  • Serve the braciole with the braising liquid and your favorite sides, such as pasta, potatoes, or vegetables.

Conclusion:

Frankie's Spuntino Pork Braciole is a classic Italian dish that is both flavorful and comforting. With its tender pork, savory stuffing, and rich braising liquid, this dish is sure to impress your family and friends. Whether you're a seasoned cook or a beginner, this recipe provides detailed instructions and helpful tips to guide you through the process of making this delicious dish. So gather your ingredients, put on your apron, and get ready to create a culinary masterpiece that will transport you to the heart of Italy.

Related Topics