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Mario Batali's Braciole Abbruzzesi

Braciole Abbruzzesi Mario Batali
Stuffed Pork Rolls
skill level
Easy
time
60-120min
servings
8
cost
$
Contributed by :
Tender pork is rolled with freshly grated cheese and thin slices of proscuitto.
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ingredients
  • 8 3-ounce slices pounded Pork Shoulder (cut in half)
  • Salt and Pepper 
  • 4 Swiss Chard Leaves 
  • 8 slices Prosciutto (cut in half) 
  • 16 thin slices Smoked Mozzarella 
  • 6 tablespoons Extra Virgin Olive Oil 
  • 6 Garlic cloves (thinly sliced) 
  • 1 tube Tomato Paste 
  • 2 cups Dry White Wine (preferably Trebbiano) 
  • 1 Orange (zest) 
  • 1 bunch Italian Parsley (chopped) 
  • 2 tablespoons freshly grated Parmigiano-Reggiano
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    8 3-ounce slices pounded Pork Shoulder (cut in half)
    Salt and Pepper 
    4 Swiss Chard Leaves
    8 slices Prosciutto (cut in half) 
    16 thin slices Smoked Mozzarella
    Season each piece of pork with salt and pepper and place a piece of chard leaf to almost cover the pork, 1/2 slice of prosciutto, and 1 slice mozzarella on each. Roll each piece of pork up tightly and secure with toothpicks. Season with salt and pepper.
  • 2
    6 tablespoons Extra Virgin Olive Oil 
    In a large, heavy-bottomed skillet or Dutch oven, heat the  olive oil over medium high heat and add the pork rolls. Cook until dark golden brown on all sides, about 10 minutes.  
  • 3
    6 Garlic cloves (thinly sliced)
    1 tube Tomato Paste
    Remove the pork rolls to a plate and add the garlic to the pan. Once the garlic is light brown, add the tomato paste and cook 2 to 3 minutes until it's a dark rust color, and then add the pork rolls back in. Move around to coat in the tomato paste. 
  • 4
    2 cups Dry White Wine (preferably Trebbiano) 
    1 Orange (zest) 
    1 bunch Italian Parsley (chopped) 
    2 tablespoons freshly grated Parmigiano-Reggiano
    Add the wine, and bring to a boil. Then lower heat and cook at a simmer for 20 to 25 minutes. Serve hot, with the pan juices, orange zest and parsley. Grate Parmigiano over the plate.
 
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