Pork Braciole with Ragù

Pork Braciole with Ragù
Photo by Brian Hagiwara

Ingredients

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