Best 3 Pork Braciole Recipes
Pork braciole is a classic Italian dish that is made with thinly sliced pork loin that is rolled up and stuffed with a variety of fillings, such as bread crumbs, cheese, and herbs. The rolls are then browned in a skillet and simmered in a flavorful tomato sauce until the pork is tender and the sauce is rich and flavorful. This hearty and delicious dish can be served over pasta, rice, or polenta.
This article provides two different recipes for pork braciole: a traditional Italian recipe and a simplified version that is perfect for busy weeknights. The traditional recipe uses a variety of ingredients to make the filling, including bread crumbs, Parmesan cheese, parsley, garlic, and eggs. The simplified recipe uses a pre-made Italian sausage stuffing mix, which makes it quick and easy to prepare. Both recipes result in a delicious and satisfying dish that is sure to please the whole family.
PORK BRACIOLE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
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.
FRANKIES SPUNTINO PORK BRACIOLE
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
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
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
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 the right cut of pork: Pork shoulder is the best cut for braciole, as it has a good amount of fat that will help keep the meat moist during cooking.
- Use a sharp knife: A sharp knife will make it easier to cut the pork and roll it up.
- Pound the pork cutlets thin: This will help them cook evenly.
- Stuff the pork cutlets generously: Don't be afraid to stuff the pork cutlets with plenty of filling. This will add flavor and moisture to the dish.
- Brown the pork cutlets before braising: This will help to develop flavor and color.
- Use a flavorful braising liquid: The braising liquid is what will give the braciole its flavor, so make sure to use a flavorful liquid such as tomato sauce, broth, or wine.
- Cook the braciole until it is tender: The braciole should be cooked until it is tender, but not overcooked. Overcooked braciole will be tough and dry.
- Serve the braciole with a flavorful sauce: The braciole can be served with a variety of sauces, such as tomato sauce, mushroom sauce, or a simple pan sauce.
Conclusion:
Pork braciole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover pork, and it can be served with a variety of side dishes. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, pork braciole is sure to please.
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