Monday, January 7, 2013

Braciola di Maiale

I was at Nello Cucina last month and contemplated ordering this dish. However, I filled up on the Carpaccio and didn't get to try it, so I had immediate designs to recreate the dish for dinner one night. It makes for a really rustic dinner on a cold winters night.

3 lbs pork tenderloin, pounded as thin as you can get it, sprinkle with salt & pepper
3 oz Proscuitto
4 oz Mozzarella di Bufala (the kind in the water, so its soft)
A bunch of Spinach leaves
White Northern Beans (I used canned)
Freshly grated Parmesan cheese

Layer the pork with the Proscuitto, cheese, & spinach. Gently roll lengthwise away from you. Fasten with several toothpicks. Lay the tenderloin seam side down on a rack over a roasting pan. Cover the bottom of the pan with water. Bake at 375 for 45 minutes or until the temp reaches 160. Remove, cover with foil, let rest for 10 minutes before removing toothpicks and slicing into spirals. Serve over the warmed through white beans, garnish with Parmesan and drizzle with extra virgin olive oil if desired. Enjoy! 

No comments:

Post a Comment