What can I say about braciole? It’s been served by Italians for generations, and with good reason. It’s out of this world delicious. Traditionally, it’s served in a bowl sprinkled with grated cheese. Of course, you must have a big bowl of pasta on the side. A loaf of crusty Italian bread makes it that much better.
2 lbs pork sirloin cutlets
1 cup fresh bread crumbs
1 ½ cups shredded kale or spinach
3 cloves garlic, minced
3 TBSP onion, chopped
Grated or sliced Provolone
¼ cup toasted pine nuts (Optional)
With a mallet or rolling pin, flatten cutlets to about ¼”. (Laying it between plastic wrap will save juices from splattering.)
In a small food processor, process bread crumbs from Italian bread. Add to medium bowl. Process kale, garlic, onion, and whatever seasonings you care to add. I used a bit of crushed red pepper, salt, parsley, pepper, and a bit of onion and garlic powder. Add to bowl with crumbs, add egg and mix well.
Lay a piece of meat with long end facing you. Lightly season with salt, pepper, onion powder, and garlic powder. Place a chunk of Provolone cheese on the end and about ¼ cup of the stuffing mixture on top of the cheese. Roll meat and tie with butcher’s twine or secure with toothpicks. Brown the meat bundles in a skillet, seasoning lightly with salt and pepper. Add to a pot of sauce and simmer for about 90 minutes.
Before serving, please remember to cut the butcher’s twine or remove the toothpicks.
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By Tika for CHEW WANNA EAT? © 2016