Pork Braciole with Ragù

Pork Braciole with Ragù
Photo by Brian Hagiwara


  • 8 thin slices prosciutto (about 2 oz.)
  • 1 small onion, finely chopped
  • 3 Tbs. freshly grated Parmigiano-Reggiano
  • ½ cup chopped pancetta (about 2 oz.)
  • ½ cup dry white wine
  • 5 cloves garlic (1 finely chopped, 4 lightly crushed)
  • 6 Tbs. finely chopped fresh flatleaf parsley
  • + 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
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. pine nuts
    • 3 Tbs. extra-virgin olive oil
    • 1 cup fresh breadcrumbs
    • 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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