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Pork Shoulder Braciola with Ragù

Pork Shoulder Braciola with Ragù

It wouldn’t be right to cook an herby Parmesan-stuffed pork shoulder roast recipe without making a Sunday gravy in the same pot to soak up every stray bit of flavor.

Ingredients

  • 1 4-lb. piece skinless, boneless pork shoulder (Boston butt)
  • 2 large eggs, beaten to blend
  • 1 head of garlic, cloves separated, half finely chopped, half thinly sliced
  • ½ cup panko (Japanese breadcrumbs)
  • 1 tsp. freshly ground black pepper
  • ½ tsp. crushed red pepper flakes
  • 3 oz. Parmesan, coarsely grated, plus finely grated for serving
  • 2 Tbsp. extra-virgin olive oil
  • 2 28-oz. cans whole peeled tomatoes

Recipe Preparation

  • Preheat oven to 225°. Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long, sharp knife about 1" above cutting board, make a shallow cut along the entire length of a long side of roast. Continue cutting deeper into the roast, lifting and unfurling meat with your free hand, until it lies flat (be careful not to cut all the way through). Season generously on both sides with salt.

  • Mix eggs, chopped garlic, panko, parsley, rosemary, black pepper, red pepper flakes, and 3 oz. Parmesan in a medium bowl. Keeping fattier side of pork shoulder facing downward, smear filling all over top side. Roll up roast and tie closed in 3–4 places with kitchen twine.

  • Heat oil in a large Dutch oven or other heavy pot over medium-high. Sear pork roast until browned all over, 10–12 minutes total. Arrange tomatoes and their juices and sliced garlic all around roast and bring to a simmer. Make sure roast is turned fat side up, cover pot, and transfer to oven. Roast until a skewer easily passes through meat (a thermometer inserted into the center should register 200–205°), 4–5 hours. Keep covered and let rest in pot 30 minutes.

  • Transfer pork roast to a cutting board and remove kitchen twine. Gently mash sauce in pot with a spoon or a potato masher (simmer it gently to thicken, if desired). Taste ragù and season with salt if needed. Slice pork 1" thick.

  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain.

  • Spoon pasta into a serving dish and top with some ragù; toss to coat. Sprinkle with finely grated Parmesan. Transfer pork to a platter; spoon remaining ragù over.

  • Pork can be stuffed and rolled 2 days before roasting; cover and chill. Pork can be roasted 3 days ahead; let cool, then cover and chill. Reheat gently in sauce before serving.

Reviews SectionWe enjoyed this. Based on the reviews, I made a couple of small changes, however. I more aggressively seasoned the pork with salt and pepper before searing it. Also, instead of whole tomatoes, I used one 28 ounce can of crushed tomatoes. That seemed to help with the wateriness. I reduced that down for probably 10 minutes, and added some basil and oregano to round out the flavors a bit.We really liked this recipe a lot! The sauce was a little runny at the end, but I loved the filling and overall taste. The leftovers have been great for lunch too!AnonymousSkaneateles, NY03/06/18WARNING: The meat was incredibly dry, so I would suggest that folks cook it for a much shorter amount of time. (I followed the recipe exactly, and cooked the meat for 4 hours.) The presentation was otherwise very pleasing, but I'll try it one more time to see if it can be made right. Otherwise, I'll decide it isn't worth the trouble. The sauce was very flavorful. I used it with a side of rigatoni, which was perfect. It was the best part of the meal.AnonymousSan Diego02/28/18It wasn’t terrible, but no one in the fam enjoyed the filling and the sauce came out so watery. Rather a lot of effort for the results.

The Secret to the Best Ragù, According to My Tuscan Grandmother

These days are made for ragù. It is cold outside, and the windows in your kitchen will quickly be fogged up by the steam from the pot of meat sauce sputtering on the stove. The smell, that familiar, heartwarming, delicious aroma, will stick to your clothes like the warmth of your grandma’s hug.

I grew up eating my grandma’s Tuscan ragù, something she would make to celebrate our Sunday family gatherings. In the past, the hearty meat sauce was reserved for only holidays or special occasions, such as days of threshing or harvesting.

My grandmother Marcella is Tuscan, born and bred. She has always lived in the countryside, in between Siena and Florence. Her food is therefore Tuscan to the core, or, to be more precise, her recipes are from the hills of Val d’Elsa, the valley of the river Elsa, influenced partly by Sienese cuisine and partly by that of Florence.

Grandma Marcella making lasagne with her ragù. (Giulia Scarpaleggia)

My grandfather Biagio was instead from Basilicata, a tiny region in the south of Italy, wedged between Campania and Puglia. In the 󈧶s, he moved to Tuscany with part of his family, including his sister, Aunt Valeria, who was the best cook in the family. She was very resourceful, as she used to feed a large family with just a few, poor ingredients.

Grandma Marcella and Aunt Valeria clicked immediately, with food as their common ground. They used to visit each other on Sundays, sharing food and the table with their families. It was during one of those visits when Aunt Valeria heard for the first time a peculiar sound coming from my grandma’s kitchen.

It was my grandma, chopping vegetables on a wooden cutting board with a mezzaluna, a crescent-shaped knife with two handles. She was preparing the battuto, a mix of finely chopped vegetables—usually carrots, celery, and onions—that serves as the backbone of her festive meat sauce, the Tuscan ragù.

Valeria was very curious about the dish, and thoroughly enjoyed it when served with thick, homemade tagliatelle, so she asked my grandma if she could share her secrets. My grandma has always been generous with her recipes, so she gladly listed the ingredients and explained the cooking method: a copious battuto, plenty of extra virgin olive oil, then ground beef and ground pork, red wine, and tomato sauce.

When Aunt Valeria attempted cooking her ragù, she thought she would drastically reduce the amount of vegetables and increase the amount of meat, since in her experience, that was a sure path to a tastier result.

Yet her ragù was never as good as the one my grandmother would bring to the table on Sundays.

Every time Grandma tells me this story, she cannot help but smile. The trick to a successful meat sauce, she would say, is to use plenty of vegetables, as they did in the countryside to save money and bulk up the sauce. That and, of course, a wooden spoon for stirring and a very long, slow cooking time.

Ingredients for battuto, the backbone of a ragù. (Shutterstock)


Italian Pork Tenderloin Braciole

For the meat and stuffing:

1 (2-pound) package lean pork tenderloin

2 cups toasted homemade bread crumbs

½ cup freshly grated Parmigiano-Reggiano cheese

¼ cup finely minced fresh Italian parsley

¼ cup finely minced fresh basil leaves

¼ cup extra-virgin olive oil

¼ cup finely minced carrots

3 cloves of garlic, finely grated

½ teaspoon each salt and pepper, or to taste

¼ cup extra-virgin olive oil

1 medium sweet onion, finely minced

1 tablespoon Italian seasoning

1 teaspoon each salt and pepper, or more if needed to taste

2 (28-ounce) cans Cento San Marzano peeled whole tomatoes, crushed with your hands to break up the tomatoes

½ cup fresh basil leaves, finely sliced, plus more for serving

1 pound dried or fresh pasta, cooked al dente

Freshly grated Parmigiano-Reggiano cheese

Remove pork from package and dry the tenderloins with a paper towel. Lay the tenderloins on a large cutting board and cut each into four equal pieces. Cover with plastic wrap and, using the flat side of a meat mallet, pound each piece of meat to ½ inch thickness. You will have eight thin cutlets.

In a large mixing bowl, toss together the bread crumbs, cheese, parsley, basil, olive oil, carrots, garlic, lemon zest and salt and pepper. This is your stuffing.

Back on the cutting board, place a generous amount of the prepared stuffing in the middle of each piece of pounded meat. Roll up the meat, tucking in the sides. Don’t worry if some of the filling falls out. Tie each roll with butchers twine to secure the filling.

Spread the flour on a plate, lightly dredge each tied roll into flour and set on a plate by the stove.

In a 12-inch nonstick skillet, heat the canola oil to a shimmer. Sear the rolls evenly all around to create a light brown crust, using tongs to turn. They will continue to cook in the sauce. Set aside on the plate while you make the sauce.

Make the sauce: In a large nonreactive sauce pot or Dutch oven, heat the olive oil on medium-high heat. Add the onion, garlic, dried herbs and salt and pepper. Saute the mixture by stirring constantly, just until translucent but not browned, being careful not to burn the bottom of the pot. Burnt garlic will impart a bitter taste to your sauce.

Add the broken-up tomatoes and half the fresh basil to the pot and bring to a simmer. Place the browned meat rolls gently into the sauce and stir to cover with sauce. Adjust the heat to a gentle simmer and turn every 15 minutes.

Keep the pot half-covered while cooking to let the excess condensation escape. Simmer for about 1 ½ to 2 hours or until the meat is tender and the sauce is reduced and thickened nicely. Stir in the remaining basil when the sauce and meat are cooked. Taste and add more salt and pepper if needed.

Remove the rolls to a platter and carefully remove and discard the string with kitchen scissors. Cover the tops of the rolls with sauce. Cover with foil to keep warm while the pasta is cooking.

Toss the cooked pasta with sauce, as much or as little as you like. Serve with braciole and just a bit more sauce on top. Top with a sprinkle of freshly torn basil leaves. Serve grated Parmigiano-Reggiano cheese at the table.


Contents

This cut is typically called capocollo or coppa in much of Italy and Corsica. This name is a compound of the words capo ("head") and collo ("neck"). Regional terms include capicollo (Campania and Calabria) and capicollu (Corsica).

Outside of Italy and Corsica, terms include bondiola or bondiola curada in Argentina and Uruguay, and capicola or capicolla in North America. [5] The pronunciation "gabagool" has been used by Italian Americans in the New York City area and elsewhere in the Northeast, based on the pronunciation of "capicola" in working-class dialects of 19th- and early 20th-century Neapolitan. [6] It was notably used in the television series The Sopranos, and its use has become a well-known stereotype. [7] [8] [9]

In its production, capocollo is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differs depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months to cure. Sometimes the exterior is rubbed with hot paprika before being hung and cured. Capocollo is essentially the pork counterpart of the air-dried, cured beef bresaola. It is widely available wherever significant Italian communities occur, due to commercially produced varieties. The slow-roasted Piedmontese version is called coppa cotta.

Capocollo is esteemed for its delicate flavor and tender, fatty texture, and is often more expensive than most other salumi. In many countries, it is often sold as a gourmet food item. It is usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders and subs, and panini, as well as some traditional Italian pizza.

Two particular varieties, Coppa Piacentina and Capocollo di Calabria, have Protected Designation of Origin status under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such. [10] [11]

Five additional Italian regions produce capicollo, and are not covered under European law, but are designated as "Prodotto agroalimentare tradizionale" by the Italian Ministry of Agricultural, Food, and Forestry Policies:

  • Capocollo della Basilicata [12]
  • Capocollo del Lazio [13]
  • Capocollo di Martina Franca[14] is a traditional capocollo of Apulia. It is smoked with laurel leaves, thyme, almonds, Mediterranean herbs and pieces of bark of Macedonian Oak (called fragno in Italian), a tree typical of Southeastern Italy, the Balkans and Western Turkey. Usually it is served with figs
  • Capocollo tipico senese or finocchiata, from Tuscany [15]
  • Capocollo dell'Umbria [16]

Outside Italy, capocollo is traditionally produced also in the French island of Corsica under the names coppa or capicollu. [17] Coppa di Corsica/de Corse is also a PDO product. [18]

Outside Europe, capocollo was introduced to Argentina by Italian immigrants, under the names bondiola or bondiola curada.


Recipes from At The Italian Table make you 'sit up and pay attention'

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Gina Stipo is the owner/chef At The Italian Table. Aug. 17, 2017 (Photo: Sam Upshaw Jr./CJ) Buy Photo

Correction: This story has been updated to correct the amount of tomato sauce used in the Ragu Bolognese recipe.

There's no such thing as Italian food.

That sit-up-and-pay attention statement comes from Gina Stipo, chef and owner of At the Italian Table, 2359 Frankfort Ave.

“It has taken me years to put together the piece of the puzzle of what people think is Italian food and the actual dishes that come from Italy," she said. "The regions of Italy were historically so separate from each other until 150 years ago that the food from each region was very, very different and distinct."

"Even today, people in Italy tend to stick to the regional dishes they have always made and the way they have traditionally prepared them."

Recipes to try from At The Italian Table:

Regional Italian cuisine is explored at the five-course dinners Stipo serves, where communal dining makes At the Italian Table more like a private home than a restaurant.

A majority of Italians who came to the United States a hundred years ago came from southern Italy, she said, primarily Naples and Sicily.

"They brought with them recipes that many Americans assume is what Italian food is about," she said.

And while, yes, those dishes are southern Italian, "there's so much more to Italian cooking," she said.

Ragù, a delicious dish that speaks to the soul, is an example of regional dishes and varying approaches to cooking. Ragù refers to a wide range of pasta sauces, which differ depending on where you are in Italy, she writes in her book, “ecco la cucina.”

Outside of Italy, the word "Bolognese" is often used when referring to a ragù, but the two aren’t necessarily interchangeable.

Bolognese, originally from the food-centric city of Bologna, has become a term broadly applied to any long-cooked Italian meat sauce, kind of like using “Kleenex” when referring to “tissue.”

A true Bolognese is made with ground veal, beef and pork, a good soffrito of celery, carrot and onion, a little milk, no herbs and no garlic.

“The discussion of what meats should be included is always interesting. I don’t recommend spending $25 for veal that you grind up and put in ragù," she said. "Some people say to use a little Italian sausage or pancetta while others from Bologna would never put those in the dish."

She said either red or white wine can be used, though she prefers white.

"You’re looking for the acidity of the wine to break up the fattiness of the meat," she said. "There’s a small amount of tomatoes, about 10 percent, but it’s not what would be considered a red sauce."

A typical Tuscan ragù, on the other hand, utilizes much of the wild game that abounds in the area along with the strong flavors of rosemary, sage and garlic.

A ragù from southern Italy has no ground meat but is a simple tomato sauce in which large cuts of meat have been cooked. Because large pieces of pork ribs, braciola, pot roast or meatballs take a long time to cook and to flavor the ragù, this is the sauce that cooks for eight or nine hours.

After the pasta has been dressed with the tomato “ragù” and consumed, the meat is served as a second course.

Ragù de Cinghiale (wild boar) is popular in the hills to the south of Siena where wild game is plentiful. White ragù of duck or rabbit, Ragù Bianco d Anatra o Coniglio, is another ragù that takes advantage of the supply of game.

Ragù is but one dish she may share with diners, and it's a subject that may arise in her weekly cooking classes.

For those looking for a more immersive experience in Italian cuisine, she hosts frequent trips to Italy. In June, she took a group to Piedmont and Tuscany and is planning a three-week October tour to Emilia-Romagna and Tuscany.

“We don’t go to touristy areas, much preferring to visit a hidden Italy," she said. ". Introducing our group to the locals is part of the experience. And I believe that to understand the culture and history of peoples, you go at it through food and wine, and that’s exactly what we do."

At The Italian Table, 2359 Frankfort Ave., 502-883-0211, attheitaliantable.com

Ragù Bolognese

The Tagliatelle with Bolognese Ragu served At The Italian Table on Frankfort Avenue. Aug. 17, 2017 (Photo: Sam Upshaw Jr./CJ)

Serves 10 with enough to freeze for later use

This traditional Bolognese sauce, from Bologna in Emilia Romagna in central Italy, is simple to make and yet rich and complex. There are no fresh herbs or garlic. Bolognese is used for traditional lasagna and is always served with a fresh egg tagliatelle, never a semolina-based dried spaghetti. The milk helps to soften the acidity of the wine and tomatoes.

  • 1 large onion
  • 2 celery stalks
  • 1 carrot
  • 2 pounds ground beef, pork and veal, any combination
  • ¼ cup extra virgin olive oil
  • Sea salt
  • Black pepper
  • 1 to 2 cups white wine
  • 1 cup milk
  • 1 tablespoon tomato concentrate
  • 3 cups canned tomato sauce

Place the onion, celery and carrot in a food processor. Purée. Brown the meat in a small amount of olive oil. Add the vegetables. Sauté until softened, adding additional oil if it seems dry. Season with the salt and a good grinding of black pepper. Add the wine and cook off completely, then add the milk and cook off completely. Add the tomato concentrate and sauce, salt and pepper to taste.

Cover and allow the sauce to cook for two hours. If it’s very thick, add a little water. Watch while it cooks to make sure it doesn’t burn or get too dry.

Ragù Napolitano

The Tortiglioni with Ragu Napolitano served by At The Italian Table on Frankfort Avenue. Aug. 17, 2017 (Photo: Sam Upshaw Jr./CJ)

Serves 10 with enough to freeze for later use

This traditional ragu from Naples and southern Italy is different from northern Italian ragu in that there are no chunks of meat. It is flavored by cooking for a long time large pieces of meat, like braciole or beef roasts and bones, in a pot of tomato sauce. This is the sauce that Italian Americans talk about cooking for nine hours on the stovetop!

  • Sea salt
  • 2 pounds beef shoulder or blade steak with bone*
  • Olive oil
  • 2 #10 cans of Italian tomatoes, pureed
  • 1 small onion
  • 2 garlic cloves
  • Your favorite dried pasta

In a large pot, salt and brown the meat in olive oil. Add the tomato purée, whole onion, whole garlic cloves and a teaspoon of sea salt. Bring to a simmer and allow the sauce to simmer at least four hours on a very low flame. The longer you cook it, the more the meat flavors the sauce.

(You can make this in the morning and let it cook all day on the stove, filling the house with lovely smells.)

Remove the meat and set it aside. Toss out the whole garlic and onion pieces. Cook the pasta until al dente. Toss the pasta with the sauce. Drizzle with olive oil. Top with pecorino Romano cheese.

*A combination of meats can be used (braciole, pork bones, beef ribs or roasts) but they’re always large pieces that hold together and will be served after the pasta as a second course, with vegetables or a salad.

Ragù Bianco di Anatra (White Ragu of Duck)

The Ragù Bianco di Anatra (White Ragu of Duck) served at Frankfort Avenue's At The Italian Table. Aug. 17, 2017 (Photo: Sam Upshaw Jr./CJ)

Serves 10 with enough to freeze for later use

Commonly found in the northern regions of Piedmont and the Veneto, this ragu uses no tomato.

  • 1 duck, cut into pieces, excess fat removed
  • Olive oil
  • 2 celery stalks
  • 1 onion
  • 1 leek
  • 3 garlic cloves
  • 2 bay leaves
  • 1 teaspoon fresh rosemary, minced
  • 4 fresh sage leaves
  • 1 teaspoon fresh thyme
  • 2 tablespoons fresh parsley, chopped
  • 2 cups white wine
  • 2 cups homemade broth of your choice, or water (if using canned broth, dilute it)
  • Sea salt
  • White pepper
  • Tagliatelle or pappardelle pasta
  • Parmigiano cheese

In a large pan, brown the duck pieces in olive oil. Remove and set aside. Mince finely by hand or in food processor the celery, onion, leek and garlic. Sauté them in the pan with additional olive oil. Add fresh herbs and the duck pieces. Deglaze with white wine, allowing the wine to cook off. Add broth.

Cover and simmer until meat is tender and falls off bone. Salt and pepper to taste while cooking. Debone the meat pieces. Add them back into the pan juices.

Toss with cooked fresh tagliatelle or pappardelle pasta and a sprinkle of Parmigiano cheese.


Duck (Anatra)

Muscovy duck by Abby Rosenberg

Ducks can be domesticated or wild. Varieties of domesticated ducks in Italy include the muscovy / barbary duck (Anatra muta/Muschiata), domestic duck (Commune/Nostrana), and Peking (Pechino) duck. Of these, the most prized for the strong flavour of the meat is the Muscovy, although the Peking duck is prized for its thin skin. Varieties of Italian wild ducks include the Mallard (Germano reale), Garganey (Marzaiola), Eurasian teal (Alzavola), Northern pintail (Codone), Northern shoveler (Mestolone), Eurasian wigeon (Fischione), Common pochard (Moriglione), and the Tufted duck (Moretta).

Buy: The best quality duck is a fresh, free-range duck. Domesticated female ducks tend to be about 6 days old and weigh 1.3 to 1.4 kilos (without the head or feet). Domesticated male ducks tend to be about 75 days old and weigh about 3 kilos. You can tell the age of a duck by the flexibility of its beak. The young domesticated duck’s beak is can be slightly impressed by your thumbnail and the wild duck’s beak should be very flexible to be considered young enough for cooking purposes. Younger ducks will have more tender meat but be careful that there is enough meat on the carcass. Ducks freeze well as they have a high fat content. For cuts, see Chicken.

Store: Duck can be stored wrapped, in a container, to contain any juices on the bottom shelf of the refrigerator at 5˚C for 1 to 2 days. If your time requirement is longer than this, the duck can be frozen at -18˚C and then thawed when needed. Cuts of duck can be stored, well-sealed in thick freezer bags, in the freezer for up to 9 months and whole duck for up to 1 year. If the meat begins to show signs of grey, white or brown patches on the meat, it is developing freezer burn and is dehydrating. It is still edible but will be dry and not taste nice.

Prepare: When preparing duck, the liver, heart and gizzard can be retained and used in another dish. Some preparations for roast duck call for the duck skin to be pricked with a fork beforehand so the duck fat can drain out (save this fat to roast potatoes). Duck legs and thighs need to be cooked longer than the breasts which can be cooked rare (still pink in the centre) so sometimes they are cooked separately.

Eat: Duck is roasted (anatra arrosto), baked, in casserole (anatra con le lenticchie), braised (anatra brasato and anatra all’arancia), stewed (anatra in salmi), grilled, stuffed (anara col pien), pan-fried, spit-roasted, or in pasta sauce (bigoli con anatra). Young ducks can be dry cooked: roasted, grilled, pan-fried, or spit-roasted but older ducks and all wild ducks, except the very young, cannot and must be cooked in liquid. Duck pairs well with oranges, onions, prunes, morello cherries, peas, green olives, and red wine.

Finocchiona Toscana– See Salami


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Frankies Spuntino Pork Braciole Recipe

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Frankies Spuntino Pork Braciole

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3 pounds pork braciola cutlets (sliced from the shoulder and pounded into six 6-by-8-inch pieces about 1/4 inch thick) Salt and white pepper to taste 2 tablespoons minced garlic, plus 8 to 10 large whole cloves 2/3 cup chopped flat-leaf parsley 1 cup …

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A recipe for classic Italian pork braciole in tomato sauce

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  • ½ teaspoon each salt and pepper, or to taste
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Frankies Spuntino Pork Braciole Recipe Recipe Pork

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Pork Braciole with Tagliatelle and Tomato Sauce Williams

  • A Southern Italian specialty, braciole can refer to any cut of meat pounded thin and stuffed with savory ingredients, then rolled and braised to tender perfection
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Frankies Spuntino Pork Braciole Recipe Recipe Braciole

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Pork Braciola Marinara over Gnocchi The Portlanta Palate

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(I typically use this simple recipe from the Frankies Spuntino Kitchen Companion & Cooking Manual.) And as I learned while making the pork braciole from that same cookbook, in which the meat simmer right in the sauce to finish, pork fat adds an undeniable unctuousness that I don’t think beef tallow can match.

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So I was a bit dubious when trying this recipe from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo.The list of ingredients was about as stripped down as you can get— tomatoes (San Marzanos from La Valle are recommended), olive oil, 13 cloves of garlic (which seems like a very arbitrary number), and a pinch of red pepper flakes.

Recipe: Lidia's Sunday Ragu with Braciole and Braised

Recipelink.com DA: 14 PA: 34 MOZ Rank: 68

  • The braciole can be prepared up to 2 days in advance, then reheated over low heat until heated through
  • NOTE: The slices of beef should measure about 4 to 5 inches on each side before pounding
  • To obtain pieces of the right size, look for -- or ask your butcher …

Recipe: Lidia's Sunday Ragu with Braciole and Braised

Recipelink.com DA: 18 PA: 34 MOZ Rank: 73

  • The braciole can be prepared up to 2 days in advance, then reheated over low heat until heated through
  • NOTE: The slices of beef should measure about 4 to 5 inches on each side before pounding
  • To obtain pieces of the right size, look for -- or ask your butcher to cut -- six 1/2-inch-thick slices from a whole bottom round, then cut those slices

20 Dishes Sam Sifton Thinks You Should Cook This Fall

  • Frankies Spuntino Pork Braciole Dana Bowen, Frank Castronovo, Frank Falcinelli
  • Roasted Chicken Provençal Sam Sifton, Steven Stolman
  • Lancashire Cheese-and-Onion Pie Mark Bittman
  • About 1 1/2 hours, largely unattended

Pork Braciole but Different Recipe

Food.com DA: 12 PA: 41 MOZ Rank: 76

  • I am planning an Italian dinner and searched the net for a braciole that was a little different
  • I won't be making it until mid September, but wanted it in my cookbook and shopping list

FRANKIES 457 SPUNTINO, Brooklyn

Tripadvisor.com DA: 19 PA: 50 MOZ Rank: 93

Order food online at Frankies 457 Spuntino, Brooklyn with Tripadvisor: See 226 unbiased reviews of Frankies 457 Spuntino, ranked #68 on Tripadvisor

Frankies spuntino pork braciole" Keyword Found Websites

  • Frankies Spuntino Pork Braciole Recipe
  • Cooking.nytimes.com DA: 19 PA: 45 MOZ Rank: 64
  • Ingredients 3 pounds pork braciola cutlets (sliced from the shoulder and pounded into six 6-by-8-inch pieces about 1/4 inch thick) Salt and white pepper to taste 2 tablespoons …

Sopranos Recipes Braciole Deporecipe.co

Deporecipe.co DA: 13 PA: 27 MOZ Rank: 66

Frankies Spuntino Pork Braciole Recipe Nyt Cooking Italian Beef Braciole Over Zoodles Keto And Low Carb Cooking Brijole Wannabe Tv Chef 19 Sopranos Inspired Italian Recipes That Carmela Would Love Eventos Do Mundo The Sopranos Family Cookbook Pdf Showing 1 Of Dinner for two eat like sopranos with hearty braised beef braciole beef braciole


Ingredients

Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes with use of tomato are spread in all Italy. [29] [30]

In Northern Italy though there are many kinds of stuffed pasta, polenta and risotto are equally popular if not more so. [31] Ligurian ingredients include several types of fish and seafood dishes basil (found in pesto), nuts and olive oil are very common. In Emilia-Romagna, common ingredients include ham (prosciutto), sausage (cotechino), different sorts of salami, truffles, grana, Parmigiano-Reggiano, and tomatoes (Bolognese sauce or ragù).

Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese. In Tuscany pasta (especially pappardelle) is traditionally served with meat sauce (including game meat). Finally, in Southern Italy, tomatoes – fresh or cooked into tomato sauce – peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.

Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths and shapes. Distinguished on shapes they are named — penne, maccheroni, spaghetti, linguine, fusilli, lasagne and many more varieties that are filled with other ingredients like ravioli and tortellini.

The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names.

Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi (made with potatoes) and noodles like spätzle, are sometimes considered pasta. They are both traditional in parts of Italy.

Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in Southern Italy compared to their Northern counterparts, who traditionally prefer the fresh egg variety.

Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: firm to the bite, meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour, but this yields a softer product that cannot be cooked al dente. There are many types of wheat flour with varying gluten and protein levels depending on variety of grain used.

Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law. Some pasta varieties, such as pizzoccheri, are made from buckwheat flour. Fresh pasta may include eggs (pasta all'uovo 'egg pasta'). Whole wheat pasta has become increasingly popular because of its supposed health benefits over pasta made from refined flour.


Pine nut (Pinolo / Pignolo / Pinocco) (Pinus pinea)

Pine nuts by Gelateria De’ Coltelli

Pine nuts are the 2 cm long oblong nuts of pine trees, contained within the pine cone. In Italy, pine nuts come from Mediterranean stone pine trees in central and southern Italy and from umbrella pine trees in Liguria. The pine nuts are harvested in September.

Buy: Buy in small quantities as the resinous oils in the pine nuts spoil quickly. It is best to taste the pine nuts prior to purchasing to ensure their freshness. Avoid pine nuts with a dark patch at the narrow end.

Store: They can be stored sealed in the refrigerator or frozen to keep the oils from turning rancid.

Prepare: Toast the pine nuts in a frying pan or on a sheet pan in the oven until golden to bring out their flavour.

Eat: Pine nuts are used to add flavour and texture to salads, stuffings, sauces like pesto, and in desserts like cookies (pinolata, torcolo) and cakes (pinoccate, torta della nonna).

Pine bolete mushroom– See Mushroom: Porcini

Pinewood king bolete mushroom – See Mushroom: Porcini

Pinocco– See Pine nut

Pinolo – See Pine nut

Piovra– See Octopus

Pisello – See Peas

Pisello mangiatutto– See Peas

Platessa– See Fish: Plaice

Pleurotus, fungo– See Mushroom: Oyster

Pollak – See Fish: Pollack

Pollo – See Chicken

Polpessa– See Octopus

Polpetto– See Octopus

Polpo di Aldrovandi– See Octopus

Polpo muschiàto– See Octopus

Polpo di sabbia– See Octopus

Pomodoro– See Tomato

Ponentine – See Olive

Popone– See Melon

Porcini mushroom – See Mushroom: Porcini

Porcino, fungo– See Mushroom: Porcini

Porcino commune, fungo– See Mushroom: Porcini

Porcino dal gambo rosacea, fungo– See Mushroom: Porcini

Porcino estivo, fungo– See Mushroom: Porcini

Porcino nero, fungo– See Mushroom: Porcini

Porcino reticolato, fungo– See Mushroom: Porcini

Porcino rosso, fungo– See Mushroom: Porcini


Chocolate Chestnut Cake

12 servings

Ingredients:

  • 1 cup roasted, shelled and skinned chestnuts (½ pound in shell or 1 (7½-ounce) jar whole peeled) See directions for roasting below.
  • 1½ cups sugar or a sugar alternative
  • 1 vanilla bean, cut in half lengthwise
  • Salt
  • 6 tablespoons unsalted butter or Smart Balance Blend, softened at room temperature
  • 5 tablespoons unsweetened applesauce
  • 11.25 ounces bittersweet chocolate
  • 5 large eggs, separated
  • 2 tablespoons unbleached all-purpose flour

Place chestnuts, ¾ cup sugar, vanilla bean (seeds and pod) and pinch salt in a large saucepan and cover with water by 2 inches. Bring to a boil, reduce to a simmer and simmer for 45 minutes. Remove from heat and let chestnuts cool in syrup, then drain.

Put oven rack in center position and heat oven to 350° F. Butter a 9½-inch springform pan with a removable bottom.

Chop chocolate into small pieces. In a metal bowl set over a saucepan of barely simmering water, melt chocolate with remaining 3/4 cup sugar, applesauce and butter, stirring, until smooth. Remove bowl from heat and whisk mixture until cooled to lukewarm, then whisk in egg yolks and flour.

In a clean, dry bowl, beat egg whites until stiff but not dry. Gently fold whites into batter in 2 additions.

Pour batter into prepared pan gently press chestnuts into top. Bake until top of cake has formed a thin crust, about 45 minutes. Cool cake in pan on rack for 5 minutes, then release from pan and let cool completely.


Watch the video: Pork braciole (November 2021).