PORK BRACIOLE RECIPE RECIPES
FRANKIES SPUNTINO PORK BRACIOLE RECIPE - NYT COOKING
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow. "I cooked on the line for 18 years," Mr. Falcinelli told The Times. Mr. Castronovo, equally low-key, said, "We like to take the easy approach." That means many of their dishes, like vegetable antipasti, grilled meats and wine-stewed prunes, are cooked well ahead and assembled to order or served at room temperature. In this version of braciola, the meat rolls are covered with canned tomatoes that become sauce as the meat cooks. "My grandfather calls it gravy," Mr. Falcinelli said. "For the Sunday sauce, you do spareribs, sausage, meatballs, braciola." The Franks’ version is lighter, meant to be eaten with salad and bread, not steaming pasta. Leftovers are good for sandwiches the following day.
Provided by Dana Bowen
Total Time 4 hours
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Line cutlets up on a clean work surface with the shorter sides on top and bottom (seam side up, if made from a butterflied cut). Season with salt and pepper, and sprinkle with minced garlic, parsley and cheeses. Roll a cutlet into a tight log. Stretch butcher's twine along the length of the roll; wrap string tightly around one end and continue wrapping to the other end, each turn an inch from the previous one; tie loose ends. Repeat with remaining braciola.
- Empty two cans of tomatoes into a mixing bowl. Use your fingers to break tomatoes apart, and discard firm cores and tops. Pour half the sauce into a deep-sided roasting pan. Season with salt and pepper.
- Place a large skillet over medium-high heat, and add oils. When oils are hot but not smoking add braciola and sear, rotating every minute or so, until browned all over. Reduce heat to medium, add whole garlic cloves and sauté 2 to 3 minutes. Transfer braciola to roasting pan, allowing garlic to continue cooking until golden. Add a cup of remaining sauce to skillet, and scrape browned bits from bottom; shut off heat, and pour over braciola. Add remaining sauce to braciola, completely covering braciola. (If there isn't enough sauce, use another can of tomatoes.) Cover tightly with foil, and bake until tender, from 1 to 3 hours. Check frequently for doneness.
- Snip twine off braciola. Arrange, whole or sliced, on a platter, drizzle with some sauce and transfer remaining sauce to a serving bowl. Serve hot or at room temperature. Garnish with Parmigiano-Reggiano.
Nutrition Facts : @context http//schema.org, Calories 825, UnsaturatedFatContent 35 grams, CarbohydrateContent 15 grams, FatContent 58 grams, FiberContent 6 grams, ProteinContent 60 grams, SaturatedFatContent 19 grams, SodiumContent 1393 milligrams, SugarContent 8 grams
PORK BRACIOLE RECIPE - ITALIAN.FOOD.COM
This recipe by by Mario Batali is fantastic and not that difficult. You will need kitchen string and a meat mallot. Adopted recipe 08/06
Total Time 4 hours
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Yield 4 pieces
Number Of Ingredients 5
Steps:
- Season each piece of pork on one side with salt and pepper.
- In a small bowl, combine the orange zest, pecorino, and parsley.
- Spoon 2 tablespoons of mixture onto center of seasoned side of each pork piece.
- Starting at one end, carefully roll the pork to form a very thick'cigar'.
- Wind a long piece of string around the roll many times and secure with a knot.
- Repeat with remaining pieces Bake for about 4 hours in a 300 degree oven finish in sauce for about a 30 min Serve in a good Italian sauce or Meat Ragu.
Nutrition Facts : Calories 508.8, FatContent 38.6, SaturatedFatContent 13.4, CholesterolContent 152.1, SodiumContent 141.9, CarbohydrateContent 0.7, FiberContent 0.3, SugarContent 0, ProteinContent 37
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PORK BRACIOLE - RECIPE PETITCHEF
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- Remove bay leaves and taste for seasoning. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
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