Pork Braciole with Ragù

Pork Braciole with Ragù
Photo by Brian Hagiwara


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

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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