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Food Fare: Italian RecipesBraciole di Maiale alla Napoletana

Pork with Capers & Pine Nuts

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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