Recipe: Braciole



  • pork cutlet
  • sausage
  • slice of parmesan or pecorino cheese
  • 1 tsp chopped parsley
  • 1 clove garlic
  • Pinch of salt
  • Pinch of pepper
  • Pinch of nut meg
  • Bay leaf
  • Rosemary
  • 1 cup vegetable broth
  • Tomato sauce

Lay the pork cutlet flat on a cutting board and pound it to make it thinner and more tender. Sprinkle with a pinch of salt, pepper and nutmeg.

Lay the piece of sausage at the very top of the cutlet and sprinkle with parsley. Roll up the sausage inside the cutlet to create a roulade. Close it in the center with a couple of toothpicks.

Sauté over medium heat with extra virgin olive oil until golden brown on all sides. Add chopped tomatoes or tomato sauce to the pan along with a bay leaf and some rosemary. Cook the sauce down for a couple of minutes and then add a cup of vegetable broth. Cover the pan and let the braciola cook in the sauce for about one and a half hours on low heat. Check periodically to make sure the liquid has not evaporated too much.




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