Braciola di maile
Braciola di maiale! That's a delicious Italian dish from the Campania region, specifically from the city of Naples. Braciola di maiale is a type of pork chop that's been stuffed with a mixture of ingredients, then rolled, tied, and braised in a flavorful sauce.
The filling typically consists of a combination of ingredients such as:
- Prosciutto or pancetta (Italian cured ham)
- Parmesan cheese
- Fresh parsley
- Garlic
- Salt and black pepper
- Sometimes, other ingredients like raisins, pine nuts, or capers are added for extra flavor
The pork chops are usually pounded thin to make them easier to roll and fill. The filling is then spread evenly over the pork, and the chop is rolled and tied with kitchen twine to keep it in shape.
The braciola di maiale is then braised in a sauce made with olive oil, onions, garlic, and sometimes red wine, which gives the dish its rich and savory flavor. The pork is slow-cooked until it's tender and falls apart easily, and the sauce is reduced to a thick, syrupy consistency.
Braciola di maiale is often served with pasta, such as spaghetti or rigatoni, or with roasted potatoes and vegetables. It's a hearty and comforting dish that's perfect for a special occasion or a cozy night in with family and friends.
Have you ever tried braciola di maiale?