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Ingredients
- 1Â 1/2 kg pork fillet cut into 12x5mm slices
- 1 x salt and freshly grnd pepper
- 20 gm freshly grated Parmesan
- 2 Tbsp. finely minced fresh flat leaf parsley
- 1 Tbsp. choppee fresh rosemary
- 12 x fresh sage leaves
- 75 gm butter
- 120 tsp mortadella sausage cut into 1x7.5 cm sticks
- 5 x baby gherkins (pickled in dill) cut in half
- 1 Tbsp. extra virgin extra virgin olive oil
- 1 x red pepper seeded
- 200 ml dry red wine
- 1 sprg fresh rosemary
- 25 gm plain flour
Directions
- Place each slice of pork fillet between 2 sheets of clingfilm and beat with a mallet till thin. Season with salt and pepper sprinkle with Parmesan parsley rosemary and sage.
- Dot with 25g of butter and place a stick of mortadella and half a gherkin on each.
- Roll up each escalope and secure with a cocktail stick.
- Heat 25g of the butter and the oil and brown the pork proportionately and quickly over a moderate heat. Add in half the pepper that you have finely diced and fry for 2 min.
- Stir in the wine and cook for 2 min to evapourate the alcohol.
- Reduce the heat and add in the sprig of rosemary.
- Combine the remaining 25g butter and tlour in a small bowl and whisk into the sauce.
- Adjust the seasoning and transfer the braciolette to plates removing the cocktail sticks and spooning over the sauce.
- Serve with Cipolline al Balsamico (qv) and garnished with slices of the remaining half red pepper.
- In Italy braciola is an ambiguous word. In the South it means a piece of meat on the bone while in other parts of Italy it is boned rolled meat. To do this you take a thin cut piece of either pork escalope or possibly fillet beat it thin and then cut it to the right size so you can roll it up. If you don't have a wonderful batticarne (beater) then ask your butcher to do this for you.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 4 servings | |
| Calories 727 | |
| Calories from Fat 349 | 48% |
| Total Fat 39.21g | 49% |
| Saturated Fat 17.57g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 205mg | 68% |
| Sodium 439mg | 18% |
| Potassium 1405mg | 40% |
| Total Carbs 13.64g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.98g | 4% |
| Protein 66.87g | 107% |
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