Mario Batali's Braciole Abbruzzesi

Stuffed Pork Rolls

skill level

Easy

time

60-120min

servings

cost

Contributed by : Mario Batali

Tender pork is rolled with freshly grated cheese and thin slices of proscuitto.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 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

instructions 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.
step 2

ingredients 6 tablespoons Extra Virgin Olive Oil

instructions 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.
step 3

ingredients 6 Garlic cloves (thinly sliced)
1 tube Tomato Paste

instructions 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.
step 4

ingredients 2 cups Dry White Wine (preferably Trebbiano)
1 Orange (zest)
1 bunch Italian Parsley (chopped)
2 tablespoons freshly grated Parmigiano-Reggiano

instructions 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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