Braciole di Maiale di Rosetta

Name: Braciole di Maiale di Rosetta (Rosetta’s Loin of Pork)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 x 275 g (10 oz) pork loin chops, including the bone; Seasoned plain flour for dusting; 6 tablespoons extra virgin olive oil; 400 g (14 oz) can plum tomatoes; 1 garlic clove, finely chopped; 1 bay leaf; 1 fresh red chilli pepper, sliced, or to taste; 100 ml (3½ fl oz) dry red wine; 50 ml (2 fl oz) vinegar; 50 ml (2 fl oz) water; ½ teaspoon salt

Rosetta’s Loin of Pork

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

Rosetta, a gamekeeper in the Sila, Calabria, gave me the idea for this way of cooking, which reduces effort in the kitchen and maximizes results. Because this sauce has a bite to it, it goes well with all fatty meats.

Ingredients

4 x 275 g (10 oz) pork loin chops, including the bone
Seasoned plain flour for dusting
6

Europe
Italy
Main course
Mediterranean

Method

Dust the pork with flour, patting off any excess. Brown in the oil for 5 minutes on both sides. Add the remaining ingredients, put on the lid and simmer very gently for about 1 hour until tender.