Recipe courtesy of Fanny di Giovanni
Braciole
- Level: Easy
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
- Yield: 6 servings
- Level: Easy
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
- Yield: 6 servings
Ingredients
6 (6-ounce) slices of pork cutlets or shoulder, pounded very thin
Salt and freshly ground black pepper
For stuffing:
1 cup toasted bread crumbs
2 hard-cooked eggs, finely chopped
6 slices salami, finely chopped
1/4 cup freshly grated Locatelli cheese
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons olive oil
Directions
- Pat the meat dry and season with salt and pepper.
- In a bowl, combine the stuffing ingredients. Season with salt and freshly ground black pepper
- Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing and tie with string.
- In a large skillet over moderate-heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate, set aside until ready to add to your sauce.
