Stuffed Pork Rolls
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.