Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Pork Braciole with Ragù

Article Image
Brian Hagiwara

Servings: six to eight.

This recipe is inspired by one my mother made. A slice of prosciutto is tucked between the pork and the stuffing, while pancetta flavors both the stuffing and the sauce.The sauce that the meat cooks in is delicious on pasta.

Ingredients

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

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 420
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 95
      Sodium (mg): 1090
      Carbohydrates (g): 24
      Fiber (g): 5
      Protein (g): 39

Preparation

Make the stuffing:

  • 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 heaping Tbs. of stuffing on one end of a pork slice and roll up the meat, tucking in the sides. Skewer with a toothpick to secure. Repeat with the rest of the slices.
  • In a Dutch oven or a flameproof earthenware casserole, heat the olive oil, the remaining pancetta, and the crushed garlic cloves over medium-high heat. Cook until the pancetta turns translucent, about 4 minutes, stirring frequently so the garlic doesn’t burn. Add the onion and pork rolls and cook, turning with tongs, until the rolls turn color on all sides, about 8 minutes. Pour in the wine and cook until more than half is evaporated, about 5 minutes. Reduce the heat to low, add the tomatoes, salt, and pepper, and simmer until the meat is tender, 40 to 45 minutes. Remove the rolls, turn the heat to high, and reduce the sauce until thickened, about 7 minutes. Turn the heat off, add the mint and remaining parsley, stir, and return the rolls to the sauce. Let steep for 5 minutes before serving. Taste and adjust the seasonings. Serve the rolls with a little sauce; be sure to remind diners about the toothpicks.

Reviews

Rate or Review

Reviews

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks