Capicola Pork Rolls With Apricots And Walnuts Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli florets and stems and cook until tender but still bright green, about 3 minutes. Remove to a bowl using a slotted spoon; set aside. Return the water to a boil, then add the pasta and cook as the label directs. Reserve 2 cups cooking water, then drain the pasta and set aside.
• Heat the olive oil in the empty pot over medium heat. Add the garlic and cook until slightly softened, about 1 minute. Add the broccoli stems, half of the florets and 1 cup of the reserved cooking water. Cover and cook until very soft, about 12 minutes.
• Return the pasta to the pot along with another 1/2 cup of the reserved cooking water. Add the remaining broccoli florets, half of the ricotta salata, and the herbs and scallions; stir to combine, adding more cooking water to loosen, if needed. Top each serving with the capicola and the remaining ricotta salata.

Steps:

• Heat broiler.
• Combine all ingredients except chops.
• Place chops on broiler pan sprayed with cooking spray. Broil, 3 to 5 inches from heat, 7 min.; turn. Broil an additional 5 to 7 min. or until chops are almost done.
• Spoon nut mixture evenly over chops. Continue broiling 2 min. or until nuts are lightly toasted and chops are done (145°F). Remove chops from broiler; let stand 3 min. before serving.

Steps:

• Lay out the pork cutlets and top each piece with a slice of capicola.
• Roll up the cutlets and secure with a toothpick or string.
• Heat the butter and olive oil in a large skillet.
• Once hot, add the pork and brown on both sides until golden.
• Remove from skillet.
• Add the walnuts, sherry wine, demi-glaze, and chicken stock to deglaze the skillet.
• Return the pork to the skillet along with the apricots and continue cooking.
• Reduce by half until the sauce is thickened and the pork is tender, about 10 minutes.
• Season with salt and black pepper to taste.