Pork Braciole with Ragù

Pork Braciole with Ragù
Photo by Brian Hagiwara


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

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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