Layer the Capicola and pork shoulder for a delicious crowd pleasing Italian dish!

Jalapeno Pesto Braciole

  • Jalapeno Pesto
  • 6 Jalapeno Peppers; cored and seeded
  • 5 Serrano Chilies; cored and seeded
  • 1/2 medium Red Onion; finely diced
  • 1/2 cup sliced Blanched Almonds
  • zest of 1 Orange
  • 1 cup Extra Virgin Olive Oil
  • Salt; to taste
  • For the Bracioles
  • 1 1/2 pounds Pork Shoulder; sliced thinly and pounded out to an even thickness
  • Salt and Freshly Ground Pepper
  • 4 ounces Capicola Ham; thin slices
  • Escarole; chopped
  • Olive Oil
step-by-step directions
step-by-step directions
  • For the Jalapeno Pesto, combine all of the ingredients in a food processor and pulse until nearly smooth. Season with salt.
  • Preheat a grill or grill pan over medium-high heat.
  • Assemble the Bracioles by laying a piece of the Pork Shoulder out on a cutting board and seasoning both sides with Salt and Freshly Ground Black Pepper.
  • Lay a piece of the Capicola over the pork, followed by a spoonful of the Jalapeno Pesto and a small handful of the Escarole and drizzle of Olive Oil. Roll up andh secure seam with a toothpick. Repeat with remaining ingredients.
  • Grill the Bracioles for 3-5 minutes per side, in batches if necessary, until completely cooked through. Remove the toothpicks before serving.

Watch how its made

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Jalapeno Pesto Braciole

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