How To Make Braciolona
This braciolona recipe is a classic Italian rolled pork dish. In this recipe, the meat is filled with parsley, nuts, currants, and eggs.
Serves:
Ingredients
- 3lbspork shoulder,or leg, boneless
- kosher salt
- freshly ground black pepper
- ½cupItalian parsley,finely chopped
- ¼cuppine nuts
- ½cupcurrants,dried
- ¾: 5px; letter-spacing: 2px”>16sliceprosciutto di Parma,(about ½ pound)
- 4eggs,hard-boiled
- several gratings of nutmeg
- 4tbsporegano,dried
- ¼cupextra-virgin olive oil
- 2red onions
- 4clovegarlic
- 2cupsdry white wine
- 3cansplum tomatoes
- 2tsphot red pepper flakes
- 2tbspItalian parsley,finely chopped
- 2lbsziti,finely chopped
Instructions
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Lay the pork on a cutting board and season with salt and pepper. In a mixing bowl, stir together ½ cup parsley, pine nuts, currants, and ½ cup of the pecorino and season with salt and pepper.
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Lay the prosciutto slices over the pork piece to cover completely. Sprinkle the parsley mixture evenly over the prosciutto. Arrange the eggs in two rows across the meat.
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Grate nutmeg over the entire piece and sprinkle with 2 tablespoons of the oregano, rubbing it between fingers to release the essential oils. Carefully roll the piece up like a jellyroll and tie firmly with butcher twine in several places.
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Season the roll with salt and pepper. (The tied roll can be refrigerated for a day or two.)
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In an 8-quart Dutch oven, heat the oil until smoking. Carefully brown the pork roll on all sides, taking time to get a deep golden brown; this should take about 15 to 20 minutes. Remove the meat and set aside.
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Add the onions, remaining 2 tablespoons of oregano, and the garlic to the pan and cook until light golden brown and soft.
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Add the wine, tomatoes, and pepper flakes and bring to a boil. Return the pork to the pan and simmer partially covered for 1 hour 20 minutes, moving occasionally to avoid sticking.
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Transfer the pork to a cutting board and remove the butcher twine carefully. Slice the braciolona ¾-inch thick with a very sharp knife.
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Arrange like shingles on a warm platter and sprinkle with the remaining grated pecorino and 2 tablespoons chopped parsley. Cover and keep warm if serving after pasta course.
Nutrition
- Calories: 1202.49kcal
- Fat: 53.72g
- Saturated Fat: 18.36g
- Trans Fat: 0.01g
- Monounsaturated Fat: 22.81g
- Polyunsaturated Fat: 6.96g
- Carbohydrates: 105.79g
- Fiber: 8.54g
- Sugar: 12.41g
- Protein: 61.65g
- Cholesterol: 234.62mg
- Sodium: 1162.80mg
- Calcium: 277.60mg
- Potassium: 1317.33mg
- Iron: 6.25mg
- Vitamin A: 84.37µg
- Vitamin C: 14.26mg
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