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5 (6 oz. each) pork shoulder, pounded very thinly to yield 6 by 8 inch long slices 1 tbsp. grated orange zest 5 tbsp. grated pecorino cheese 5 tbsp. chopped flat leaf parsley Salt and pepper to taste

Season each piece of pork on one side with salt and pepper. In a small bowl, combine the orange zest, pecorino, and parsley. Spoon 2 tablespoons of mixture onto center of seasoned side of each pork piece. Starting at one end, carefully roll the pork to form a very thick 'cigar'. Wind a long

I am planning an Italian dinner and searched the net for a braciole that was a little different. This was certainly it. It came from food network. I won't be making it until mid September, but wanted it in my cookbook and shopping list. As an update.. I did make this in September and it was

Place the pork loin on a cutting board; season with salt and pepper. Top each piece with 1 slice of the pancetta, one-quarter of the garlic, 1 tablespoon of the Pecorino, and 1 tablespoon of the parsley. Roll into bundles (braciole), enclosing the filling, secure with toothpicks, and set aside. When

Combine the bread crumbs, salami, pecorino, mint, parsley, and orange zest in a large bowl and mix well. Add 1/2 cup of the olive oil and mix well with your hands or a spoon. Set aside. Cut twenty-four 10-inch-long pieces of kitchen twine. Using a meat mallet, pound the pork pieces very thin. Season

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 a few 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
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How to Cook Pork Braciole