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Braciole di Maiale alla Napoletana
Pork with Capers & Pine Nuts
8 slices boneless pork loin, pounded flat
1/4 LB prosciutto, minced
12 fresh basil leaves, minced
1/4 C capers, rinsed & minced
1/4 C pine nuts, chopped
2 TBS fresh breadcrumbs
1/3 C olive oil
2 TBS tomato paste
1 C chicken broth
Salt & black pepper to taste
1/4 tsp. chili flakes
Toothpicks
Hot-cooked egg noodles or rice (for serving; optional)
Pound pork slices with a mallet until very thin but not transparent. Cut pork slices into even rectangles; mince trimmings. In a bowl, mix pork trimmings with prosciutto, basil, capers, pine nuts and breadcrumbs. Place pork slices on a cutting board; divide prosciutto mixture evenly. Roll tightly to close; secure each roll with two toothpicks. Heat olive oil in a large skillet over medium-high heat; add secured rolls. Turn to sear on all sides, about ten minutes.
In a bowl, dissolve tomato paste in the chicken broth. Add mixture to skillet with salt, black pepper and chili flakes. Bring mixture to a boil; lower heat and cover. Simmer for about two hours, stirring occasionally. Add more broth if necessary. Remove toothpicks from rolls and serve.
Suggestions: Serve rolls over hot-cooked egg noodles or rice.
Variation: Braciole (Beef Rolls).
Related Link:
Food Fare Culinary Collection: Italian Cibaria
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