Ingredients
Braciole
6 (8 oz) ½"sliced pounded pork shoulder
Braciole Sauce
¼ c. diced celery
¼ c. diced carrot
¼ c. diced onion
1 clove garlic minced
½ c. diced cremini mushroom
½ c. dried porcini mushroom
½ oz. red wine vinegar
4 oz. dry red wine
½ tsp fresh oregano
2 tsp chopped Italian parsley
2 tsp kosher salt
¼ tsp pepperoncino
¼ tsp dried marjarom
1 28 oz can San Marzano tomatoes
2 tbsp grated parmigiano
Olive oil for sauté.
Filling for Braciole
1 ¼ c. shredded Caciotta (or other young, sheep’s milk cheese)
½.c fresh bread crumbs
1/4c. diced carrot
2 tsp fresh oregano
2 tbsp Italian parsley
1/8 tsp pepperoncino
Preparation
Prepare braciole. Place pork slices between two sheets of plastic wrap. Pound to ½" thickness. Set aside.
Prepare the braciole sauce
Soak dried porcini mushrooms in ½ c. of boiling water. Set a side for 10 minutes. Drain porcini mushrooms. Reserve liquid. Chop porcini mushrooms. Chop tomatoes Saute in olive oil, onion, celery, carrot, garlic, cremini and porcini mushrooms. Cook for 3-4 minutes or until vegetables have softened. Add ½ tsp salt. Add red wine, vinegar, reserved porcini mushroom liquid, and tomatoes. Add 1 tsp salt, herbs and spices. Simmer 15-20 minutes. Remove from burner. Stir Parmigiano cheese. Taste. Add remaining ½ tsp salt. Set a side.
Preheat Oven to 325
Prepare filling for braciole. To assemble braciole: Place pounded pork slice onto work surface. Season with salt and pepper. Fill each braciola with 2 to 3 tbsp braciole filling. Roll into logs. Secure with butcher’s twine or tooth picks. Heat a Dutch oven pan with some olive oil. Brown rolled braciole on all sides. Remove excess oil from pan. Cover braciole with prepared sauce. Cover and place in preheated oven for 2 hours or until fork tender.
