Pork Braciole with Ragù

Pork Braciole with Ragù
Photo by Brian Hagiwara


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

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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