Recipes

Braciolona

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1H 15M2H 30M3H 45M
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Stuffed with soppressata, spinach and lots of fresh herbs, this Italian pork roll is braised in a simple tomato sauce. It’s a rustic dish with comforting flavors that can be served with pasta, risotto or polenta.

Tips: If desired, reduce sauce to thicken if preferred after braising. Substitute soppressata with prosciutto if desired.
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Ingredients

Serves 8
  • As needed dried currants
  • As needed grated Parmesan cheese, plus more for garnishing
  • As needed cooked baby spinach
  • As needed finely chopped fresh basil
  • As needed finely chopped fresh parsley
  • As needed pine nuts
  • As needed finely chopped fresh oregano
  • As needed finely chopped fresh thyme
  • As needed boneless pork shoulder
  • As needed salt, divided
  • As needed black pepper, divided
  • As needed slices soppressata salami
  • As needed hard -cooked eggs, sliced
  • As needed olive oil
  • As needed small onion, diced
  • As needed cloves garlic, minced
  • As needed crushed hot pepper flakes
  • As needed dry white wine
  • Conte Peeled Plum Tomatoes in Puree, crushed
  • NaN Fresh basil leaves, torn, for garnishing
  • NaN Kitchen twine, for rolling pork
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Preparation:

  1. Preheat oven to 325°F.

  2. In medium bowl, stir together currants, 1/2 cup Parmesan, spinach, 1/4 cup chopped basil, parsley, pine nuts, oregano and thyme.

  3. Butterfly pork shoulder, opening it up like a book and place cut-side up on work surface. Pound to 1/2-inch thickness. Season cut side of pork with half the salt and half the black pepper. Arrange soppressata slices over top. Layer spinach mixture evenly over soppressata. Layer sliced eggs over spinach mixture.

  4. Starting from the long end, roll up pork tightly into a log. Secure with kitchen twine. Season pork with 1/2 tsp salt and 1/2 tsp black pepper.

  5. In large Dutch oven set over medium-high heat, heat oil. Cook pork roll for 10 to 12 minutes, turning until browned on all sides; using tongs, transfer to plate.

  6. Reduce heat to medium. Cook onion, garlic and hot pepper flakes, stirring occasionally, for 3 to 4 minutes or until starting to soften. Stir in wine; bring to a boil. Cook, stirring frequently, for 2 minutes. Stir in tomatoes, remaining salt and remaining black pepper; bring to a boil. Return pork to pan.

  7. Cover pan and roast for 2 to 2 1/2 hours or until meat is very tender.

  8. Transfer pork roll to cutting board and remove kitchen twine. Cut into 1-inch-thick slices.

  9. For each serving, plate 1 slice stuffed pork with 1 cup of cooking liquid. Garnish with Parmesan and torn basil.

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