pork braciole

Learn to prepare delicious pork braciole with a rich tomato pan sauce.  Serve with your favorite pasta.

8 3-ounce slices pounded Pork Shoulder (cut in half)
black pepper
16 Spinach Leaves
8 slices Prosciutto (cut in half)
16 thin slices Smoked Mozzarella
6 tablespoons Extra Virgin Olive Oil
6 Garlic cloves (thinly sliced)
6 oz. Tomato Paste
2 cups Dry White Wine
chopped Italian Parsley (chopped)
2 tablespoons freshly grated Parmigiano-Reggiano

Season each piece of pork with salt and pepper and place a spinach leaf to almost cover the pork, 1/2 slice of prosciutto, and 1 slice mozzarella on each. Roll each piece of pork up tightly and secure with toothpicks. Season with salt and pepper.

In a large, heavy-bottomed skillet or Dutch oven, heat the  olive oil over medium high heat and add the pork rolls. Cook until dark golden brown on all sides, about 10 minutes.

Remove the pork rolls to a plate and add the garlic to the pan. Once the garlic is light brown, add the tomato paste and cook 2 to 3 minutes until it’s a dark red color, and then add the pork rolls back in. Move them around to coat in the tomato paste.

Add the wine, and bring to a boil. Then lower heat and cook at a simmer for 20 to 25 minutes. Serve hot, with the pan juices, and parsley. Top with grated Parmigiano cheese.

Serves 4