Braciola di Maiale | Italian Braciola Recipe
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- 1 thin-cut pork loin chop, deboned (the bigger, the better)
- 3/4 oz. (20g) fresh breadcrumbs
- 4 tbsp olive oil
- 2 cloves garlic: one whole and peeled, the other peeled and diced
- 2 tbsp (10g) raisins
- 2 tbsp (12g) pine nuts
- 3-4 sprigs parsley, chopped
- 1/2 oz. (15g) sharp provolone cheese, chopped
- Grated pecorino cheese
- Fresh black pepper
- 1/3 large carrot, diced
- 1/2 stalk celery, diced
- 1/4 white onion, diced
- 3-4 leaves fresh basil, torn into small pieces
- 1/8 cup (30ml) red wine
- 1 cup (240ml) tomato puree
- 1 tbsp (14g) tomato paste
Mix the breadcrumbs with 2 tbsp of olive oil. Soak the raisins in water for 10 minutes, then squeeze the excess moisture out.
Cover the pork chop in parchment paper and tenderize it with a mallet until it is as thin as possible.
Over the surface of the meat, spread the breadcrumbs, diced garlic, raisins, pine nuts, parsley and provolone cheese. Top with a generous grating of pecorino. Carefully roll the pork chop up, folding in the edges slightly (think burrito). Tie it up tightly with cooking twine so that it can't unwrap.
In a small saucepan, bring 2 tbsp olive oil up to medium heat. Add the carrot, celery and onion, and sauté for 2-3 minutes, or until the onion becomes tender and slightly transparent.
Add the braciola wrap into the saucepan and brown on all sides. When the meat is no longer pink, add the basil and red wine. Bring to a simmer and cook for 2-3 minutes, or until the smell of alcohol has dissipated. Add the tomato puree, 1/2 cup (120ml) of water, the tomato paste, and a sprinkle of salt.
Bring to a low simmer and cook, partially covered, for 75 minutes. Serve the braciole with tomato sauce drizzled on top.