Pork Braciole with Ragù

Pork Braciole with Ragù
Photo by Brian Hagiwara


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