I hadn't had Braciole in at least 6 years since leaving Brooklyn. Then, yesterday, my new facebook food friend, Kevin D Weeks posted a recipe for it. I longed for the days of walking to Bari pork store on 18th Ave in Bensonhurst. When I gave the Philadelphia Pizza Club a tour of Brooklyn, we stopped at Bari before heading back to Philly. They have some of the best cheese and parsley sausage around, and Braciole, of course.
Yes, we all know that Braciole in some circles refers to a different kind of, um, meat. Even the Braciole wiki refers to the slang meaning. Make a dirty joke, grow up, and get over it. I've never made my own Braciole, but supermarkets in Philaburbia seem to never have heard of it. Below, my journey to Braciole.

I started with a boneless pork shoulder, great for braising.

Took the net off, letting it get room temp for easier pounding.

Making good use of the food processor, shredded provolone.

Took the crusts off a loaf of roasted garlic bread for the filling.

Chopped parsley and garlic.

Action shot! Adding oil to the breadcrumbs, garlic, parsley and grated parm.

Finished filling.

Chef snack! Bread crust with filling, provolone and a drizzle of evo.

Pork fillets. Gave my butcher skills a workout.

Larger pieces about to be pounded.

Pressed the filling on.

Provolone on one side so it doesn't all fall out.

Rolled and secured with toothpicks. Use butcher twine if you're adventurous.

Fast forward, brown in pot - deglaze with red wine - add tomato sauce, simmer, cover, braise for 45 min

The finished product. Not in photo - rigatoni.

It was delicious - and I gave my husband the Braciole. ;)

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