Stuffed Pork Rolls: Braciole Abruzzese

Total Time:
1 hr 5 min
20 min
45 min

6 servings

  • 2 eggs
  • 2 tablespoons freshly grated caciocavallo or Parmigiano-Reggiano
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil, plus 1/4 cup
  • 12 (3-ounce) slices pounded pork shoulder
  • 12 Swiss chard leaves
  • 12 slices prosciutto
  • 12 thin slices smoked mozzarella
  • 1 onion, finely chopped
  • 1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup
  • 2 tablespoons pork fat, softened
  • 1 cup dry white wine
  • Beat the eggs well in a medium bowl and add the cheese, and salt and pepper, to taste. In a large, heavy-bottomed skillet, heat 2 tablespoons olive oil over medium-high heat and add the egg mixture. Cook over medium-high heat until the eggs are set, then turn out of the pan. Cut into 12 equal pieces and set aside.

  • Season each piece of pork with salt and pepper and place 1 piece of cooked egg in the center of each. Top the egg with 1 chard leaf, 1 slice prosciutto, and 1 slice mozzarella. Roll each piece of pork up tightly and secure with butcher's twine or toothpicks.

  • In a large, heavy-bottomed skillet or Dutch oven, heat the remaining olive oil over medium heat and add the onion and parsley. Once the onion is softened, add the pork fat and, once it is liquefied, add the pork rolls. Brown well on all sides, then stir in the wine and cook at a simmer for 30 minutes. Serve hot, with the pan juices.

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Cooking Tips
4.4 5
I expected more flavor "pop." Seems like a lot of work for what amounts to pan fried pork with some extra trimmings. Will not make again. item not reviewed by moderator and published
Made this tonight. Real good. The egg/omlette in the filling adds much more flavor than I expected. As others have noted, brown the rolls first then remove and add the onions, deglaze a little with water or wine if needed to keep the fond from burning, and then add the meat back in like a standard braise. Don't add too much wine - only enough to go half way up the sides of the rolls. Simmer for 30 min. I didn't have Chard, so used a couple of fresh sage leaves per roll. Very nice - like a saltimboca. item not reviewed by moderator and published
My husband makes a big batch of sauce every few months and we always need some different way to have it other than just on pasta. This was wonderful braised in the sauce for a while after searing it. item not reviewed by moderator and published
An excellent recipe. I used boneless pork chops instead of pork shoulder. This is an elegant recipe, suitable for company, but easy enough for every day. My Kids are 6,9 and 12. 2 of 3 liked it, which is a total win. item not reviewed by moderator and published
I thought this recipe would take to long to make, but I was amazed at how easy it was. It took me under 20 minutes to put all of this together. I made mine a little different. I sliced my pork shoulder into a cirlce, so I could stuff the entire shoulder. I didn't cut it up into 12 slices (like the recipe calls for). I added bread crumbs to the egg mixture to give it more texture and I'm glad I did. On the final step: I decided to put it in the oven, so I didn't have to watch it or worry about it burning on the stove. My husband loved it. He said it was very filling and tasted like it came from a French restaurant. I highly recommend trying this'll love it. item not reviewed by moderator and published