PORK BRACIOLE BUT DIFFERENT
I am planning an Italian dinner and searched the net for a braciole that was a little different. This was certainly it. It came from food network. I won't be making it until mid September, but wanted it in my cookbook and shopping list. As an update.. I did make this in September and it was wonderful and I'll make it many times. It was tested by my Italian family and they loved it.
Provided by CoolMonday
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash meat and pat dry.
- Pound very thin.
- Season with a little salt and pepper.
- For stuffing, mix bread crumbs, eggs, salami, cheese, parsley.
- Spread a thin layer of stuffing on each slice of meat.
- Roll up and tie with cooking or cotton string.
- Heat oil in pan over medium heat till hot.
- Brown the meat on all sides until cooked.
- Set aside to add sauce when ready to serve.
- Remove strings before adding sauce.
Nutrition Facts : Calories 657.5, Fat 45.7, SaturatedFat 15.5, Cholesterol 205.9, Sodium 778.4, Carbohydrate 19.7, Fiber 2, Sugar 5.5, Protein 38.9
FRANKIES SPUNTINO PORK BRACIOLE
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow. "I cooked on the line for 18 years," Mr. Falcinelli told The Times. Mr. Castronovo, equally low-key, said, "We like to take the easy approach." That means many of their dishes, like vegetable antipasti, grilled meats and wine-stewed prunes, are cooked well ahead and assembled to order or served at room temperature. In this version of braciola, the meat rolls are covered with canned tomatoes that become sauce as the meat cooks. "My grandfather calls it gravy," Mr. Falcinelli said. "For the Sunday sauce, you do spareribs, sausage, meatballs, braciola." The Franks' version is lighter, meant to be eaten with salad and bread, not steaming pasta. Leftovers are good for sandwiches the following day.
Provided by Dana Bowen
Categories dinner, project, main course
Time 4h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Line cutlets up on a clean work surface with the shorter sides on top and bottom (seam side up, if made from a butterflied cut). Season with salt and pepper, and sprinkle with minced garlic, parsley and cheeses. Roll a cutlet into a tight log. Stretch butcher's twine along the length of the roll; wrap string tightly around one end and continue wrapping to the other end, each turn an inch from the previous one; tie loose ends. Repeat with remaining braciola.
- Empty two cans of tomatoes into a mixing bowl. Use your fingers to break tomatoes apart, and discard firm cores and tops. Pour half the sauce into a deep-sided roasting pan. Season with salt and pepper.
- Place a large skillet over medium-high heat, and add oils. When oils are hot but not smoking add braciola and sear, rotating every minute or so, until browned all over. Reduce heat to medium, add whole garlic cloves and sauté 2 to 3 minutes. Transfer braciola to roasting pan, allowing garlic to continue cooking until golden. Add a cup of remaining sauce to skillet, and scrape browned bits from bottom; shut off heat, and pour over braciola. Add remaining sauce to braciola, completely covering braciola. (If there isn't enough sauce, use another can of tomatoes.) Cover tightly with foil, and bake until tender, from 1 to 3 hours. Check frequently for doneness.
- Snip twine off braciola. Arrange, whole or sliced, on a platter, drizzle with some sauce and transfer remaining sauce to a serving bowl. Serve hot or at room temperature. Garnish with Parmigiano-Reggiano.
Nutrition Facts : @context http, Calories 825, UnsaturatedFat 35 grams, Carbohydrate 15 grams, Fat 58 grams, Fiber 6 grams, Protein 60 grams, SaturatedFat 19 grams, Sodium 1393 milligrams, Sugar 8 grams
PORK SHOULDER BRACIOLA WITH RAGù
It wouldn't be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.
Provided by Chris Morocco
Categories Bon Appétit Dinner Pork Garlic Herb Parmesan Tomato Pasta Braise Roast
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 225°F. Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long, sharp knife about 1" above cutting board, make a shallow cut along the entire length of a long side of roast. Continue cutting deeper into the roast, lifting and unfurling meat with your free hand, until it lies flat (be careful not to cut all the way through). Season generously on both sides with salt.
- Mix eggs, chopped garlic, panko, parsley, rosemary, black pepper, red pepper flakes, and 3 oz. Parmesan in a medium bowl. Keeping fattier side of pork shoulder facing downward, smear filling all over top side. Roll up roast and tie closed in 3-4 places with kitchen twine.
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Sear pork roast until browned all over, 10-12 minutes total. Arrange tomatoes and their juices and sliced garlic all around roast and bring to a simmer. Make sure roast is turned fat side up, cover pot, and transfer to oven. Roast until a skewer easily passes through meat (a thermometer inserted into the center should register 200-205°F), 4-5 hours. Keep covered and let rest in pot 30 minutes.
- Transfer pork roast to a cutting board and remove kitchen twine. Gently mash sauce in pot with a spoon or a potato masher (simmer it gently to thicken, if desired). Taste ragù and season with salt if needed. Slice pork 1" thick.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
- Spoon pasta into a serving dish and top with some ragù; toss to coat. Sprinkle with finely grated Parmesan. Transfer pork to a platter; spoon remaining ragù over.
- Do Ahead
- Pork can be stuffed and rolled 2 days before roasting; cover and chill. Pork can be roasted 3 days ahead; let cool, then cover and chill. Reheat gently in sauce before serving.
PORK BRACIOLE
This recipe by by Mario Batali is fantastic and not that difficult. You will need kitchen string and a meat mallot. Adopted recipe 08/06
Provided by katie in the UP
Categories Pork
Time 4h
Yield 4 pieces
Number Of Ingredients 5
Steps:
- Season each piece of pork on one side with salt and pepper.
- In a small bowl, combine the orange zest, pecorino, and parsley.
- Spoon 2 tablespoons of mixture onto center of seasoned side of each pork piece.
- Starting at one end, carefully roll the pork to form a very thick'cigar'.
- Wind a long piece of string around the roll many times and secure with a knot.
- Repeat with remaining pieces Bake for about 4 hours in a 300 degree oven finish in sauce for about a 30 min Serve in a good Italian sauce or Meat Ragu.
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- Cut the pork tenderloins into eight equal pieces. Place each piece in a plastic storage bag and use a meat mallet or rolling pin to gently pound each piece to a 1/4-inch thickness. Set aside.
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- Place several spoonfuls of stuffing on top of each flattened piece of pork and roll up into a cylinder. Secure with two pieces of kitchen string. It's okay if some of the stuffing falls out.
- Add the flour, salt, and pepper to a shallow bowl. Use a whisk or fork to combine. Dredge each pork roll in the flour and shake off any excess. Place the rolls on a wire cooling rack.
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