Pork Braciole with Ragù

Pork Braciole with Ragù
Photo by Brian Hagiwara

Ingredients

  • 8 thin slices prosciutto (about 2 oz.)
  • 1 small onion, finely chopped
  • ½ cup dry white wine
  • 5 cloves garlic (1 finely chopped, 4 lightly crushed)
  • 2 Tbs. pine nuts
  • 6 Tbs. finely chopped fresh flatleaf parsley
  • 1 cup fresh breadcrumbs
  • + 8 more ingredients
    • One 2-½ lb. boneless pork loin roast, cut into 16 slices and pounded 1/8-inch thick
    • Two 28-oz. cans crushed tomatoes, juice included
    • 1 Tbs. finely chopped fresh mint
    • 3 Tbs. freshly grated Parmigiano-Reggiano
    • ½ cup chopped pancetta (about 2 oz.)
    • 3 Tbs. extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. golden raisins, soaked in warm water for 15 min.and drained

In a bowl, toss the breadcrumbs with 3 Tbs. of the parsley, the cheese, chopped garlic, pine nuts, raisins, and half the pancetta. Season with salt and pepper. Lay the pork slices in front of you, season very lightly with salt and pepper, and lay half a slice of prosciutto on top of each. Put a h...

View full recipe at Fine Cooking

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