Braciole Calabresi

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Russell Matthews – Culinary Arts Student
The International Culinary School at The Art Institute of Atlanta

Braciole Calabresi

Servings: 4

Ingredients

16 oz pork loin, boned, cleaned of fat and silver skin, cut into 8 pieces

2 large eggs, beaten

1/2 cup pecorino cheese, thinly sliced or slivered

2 tbsp Italian parsley leaves, finely chopped

2 garlic cloves, minced

1/2 cup olive oil

1/2 cup fresh tomato sauce

1/2 cup chicken stock

1/4 cup red wine, dry

2 rosemary sprigs, fresh

salt and pepper

Preparation

1. Combine, egg, cheese, garlic and chopped parsley.
2. Slowly drizzle in the seasoned bread crumbs while mixing constantly. Use only enough bread crumbs to bring the mixture to a soft, spreadable paste. Correct seasoning. Be careful with the salt; consider the flavor of the cheese.
3. Lightly pound the pork until the slices are about 1/8" inch thick and a rectangular shape.
4. Lightly brush the meat with olive oil. Season with salt and pepper.
5. Divide stuffing into 8 portions; spread each piece of pounded pork with stuffing. Leave 1/4 inch around the edge of each piece.
6. Roll up and tie with butchers twine on each end and once in the middle.
7. Heat remaining oil over medium heat, brown tenderloins on all sides.
8. Place in an appropriate sized oven proof pan.
9. Combine tomato sauce, stock, red wine and rosemary, mix well.
10. Pour liquid over the pork, bring to simmer, cover tightly and braise slowly for about two hours or until tender.
11. When meat is tender, remove and reduce sauce.
12. Serve 1 or 2 pieces, with a braising liquid.