Pork Braciole with Ragù

Pork Braciole with Ragù
Photo by Brian Hagiwara


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

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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