Recipe by CoolMonday
I am planning an Italian dinner and searched the net for a braciole that was a little different. This was certainly it. It came from food network. I won't be making it until mid September, but wanted it in my cookbook and shopping list. As an update.. I did make this in September and it was wonderful and I'll make it many times. It was tested by my Italian family and they loved it.
Top Review by Gerry
This makes for a deliciously different meal to be serving family and friends. The aroma alone makes for a five! This was far easier to make than I had anticipated, a meal as good to look at as it is to eat. Thank you CoolMonday for sharing this keeper ... great photo!
- 2 1⁄4 lbs pork shoulder, sliced or 6 (6 ounce) pork cutlets
- salt and pepper
- 1 cup breadcrumbs, toasted
- 2 hard-boiled eggs, finely chopped
- 6 slices salami, finely chopped
- 1⁄4 cup romano cheese, freshly grated
- 2 tablespoons flat leaf parsley, minced
- 2 tablespoons olive oil
- 1 cup pasta sauce (from the store or your own)
Directions See How It's Made
- Wash meat and pat dry.
- Pound very thin.
- Season with a little salt and pepper.
- For stuffing, mix bread crumbs, eggs, salami, cheese, parsley.
- Spread a thin layer of stuffing on each slice of meat.
- Roll up and tie with cooking or cotton string.
- Heat oil in pan over medium heat till hot.
- Brown the meat on all sides until cooked.
- Set aside to add sauce when ready to serve.
- Remove strings before adding sauce.