Name: Braciolettini di maiale al ragù (Little Stuffed Pork Rolls in a Rich Sauce)
Yield: Serves 4
Cuisine: Italy
Ingredients: ½ cup pine nuts; 4 long slices prosciutto, about 2 ounces total weight, cut in half to fit pork slices; ¼ cup chopped lardo or pancetta; Salt and freshly ground black pepper; 1 tablespoon olive oil; 2 cups tomato purée; 8 slices pork loin, each about ¼ inch thick, about 2 pounds total weight; 3 tablespoons chopped pancetta fat or lardo; 1½ to 2 cups dry red wine; 4 tablespoons chopped fresh flat-leaf parsley; ½ cup raisins; freshly ground black pepper; 4 cloves garlic, minced; ¼ pound provolone cheese, cut into 8 equal strips; 1 yellow onion, chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Neapolitans understand and appreciate braciole, large or small, not that they have a monopoly on the concept. These little pork bundles are also popular in Calabria, Basilicata, and Sicily. While you can prepare scallops of veal or beef the same way, pork involtini— yet another term for these rolls—are especially succulent; they have a bit more fat, which keeps the meat juicier during the braising process. Because the resulting sauce is worthy of adorning ziti or rigato