WEEKDAYS 1e|12c|p

Mario Batali's Braciole Abbruzzesi

Mario Batali
Servings: 8
1 to 2 hr
Part 1 of 2

Stuffed Pork Rolls

  • Ingredients
  • step-by-step directions
Mario Batali's Braciole Abbruzzesi
  • 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 (preferablyTrebbiano)
  • 1 Orange (zest)
  • 1 bunch Italian Parsley (chopped)
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • 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.
  • 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.  
  • 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. 
  • 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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