PORK BRACIOLE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
- Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.
BRACIOLE
For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
- Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
- Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- 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.
FRANKIES SPUNTINO PORK BRACIOLE
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
Categories dinner, project, main course
Time 4h
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, Calories 825, UnsaturatedFat 35 grams, Carbohydrate 15 grams, Fat 58 grams, Fiber 6 grams, Protein 60 grams, SaturatedFat 19 grams, Sodium 1393 milligrams, Sugar 8 grams
PORK BRACIOLE
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
Provided by katie in the UP
Categories Pork
Time 4h
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.
PORK CHOPS MARINARA
Make and share this Pork Chops Marinara recipe from Food.com.
Provided by Kayne
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet, medium high heat.
- Rub salt into chops, then cook for 2 minutes on each side, just to seal the salt in, and to brown the chops slightly.
- Lower heat to low, cook chops, covered for 5 minutes longer, then remove from skillet. Keep warm.
- Add tomatoes, undrained, oil, garlic, sugra and the three spices to skillet.
- Cook, stirring constantly, over medium high heat.
- Reduce to medium, cook until sauce thickens, about 15 minutes.
- Pour sauce into blender / food processor, process only long enough to break up the tomatoes.
- Return to skillet, add pork chops, heat until chops are heated through again, about 5 minutes.
Nutrition Facts : Calories 462.1, Fat 36.1, SaturatedFat 8, Cholesterol 75, Sodium 371.2, Carbohydrate 10.8, Fiber 3, Sugar 6.7, Protein 24.8
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- Cut the pork tenderloins into eight equal pieces. Place each piece in a plastic storage bag and use a meat mallet or rolling pin to gently pound each piece to a 1/4-inch thickness. Set aside.
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