lulu & me pork braciole from karen's kitchen

Name: LuLu & Me Pork Braciole from Karen's Kitchen
Prep time: 30 min
Cook time: 2 h 30 min
Cuisine: Italian
Ingredients: BRACIOLE; 8 ounce(s) .5 inch sliced pounded pork shoulder; BRACIOLE SAUCE; 1/4 - diced celery; 1/4 - diced carrot; 1/4 - diced onion; 1 clove(s) garlic minced; 1/2 - diced cremini mushroom; 1/2 - dried porcini mushroom; 1/2 ounce(s) red win vinegar; 4 ounce(s) dry red wine; 1/2 teaspoon(s) fresh oregano; 2 teaspoon(s) chopped italian parsley; 2 teaspoon(s) kosher salt; 1/4 teaspoon(s) pepperoncino; 1/4 teaspoon(s) dried marjarom; 28 ounce(s) san marzano tomatoes; 2 tablespoon(s) grated parmigiano; FILLING FOR BRACIOLE; 1 1/4 - shredded caciotta; 1/2 - fresh bread crumbs; 1/4 - diced carrots; 2 teaspoon(s) fresh oregano; 2 tablespoon(s) italian parsley; 1/8 teaspoon(s) pepperoncino

Chef Karen Fohrhatz Miele shops for only the freshest ingredients for her loyal followers at LuLu & Me

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Anywhere, AL

Karen Fohrhatz Miele, chef/proprietor and her husband and working partner of 36 years, Michael Miele, operate LuLu & Me (253 Fifth Avenue), NoMad’s neighborhood restaurant in the new, hot area of New York City. Every Tuesday, “Karen’s Kitchen” will serve a daily special. On March 11, that menu item is Pork Braciole, served over polenta, and priced at $20 per entrée. For reservations call 212-290-2460 or visit www.luluand.me.

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prep time 30 Min

cook time 2 Hr 30 Min

method No-Cook or Other

Ingredients For lulu & me pork braciole from karen's kitchen

BRACIOLE
8 oz

.5 inch sliced pounded pork shoulder
BRACIOLE SAUCE
1/4

diced celery
1/4

diced carrot
1/4

diced onion
1 clove

garlic minced
1/2

diced cremini mushroom
1/2

dried porcini mushroom
1/2 oz

red win vinegar
4 oz

dry red wine
1/2 tsp

fresh oregano
2 tsp

chopped italian parsley
2 tsp

kosher salt
1/4 tsp

pepperoncino
1/4 tsp

dried marjarom
28 oz

san marzano tomatoes
2 Tbsp

grated parmigiano
FILLING FOR BRACIOLE
1 1/4

shredded caciotta
1/2

fresh bread crumbs
1/4

diced carrots
2 tsp

fresh oregano
2 Tbsp

italian parsley
1/8 tsp

pepperoncino

How To Make lulu & me pork braciole from karen's kitchen

1
Prepare braciole. Place pork slices between two sheets of plastic wrap. Pound to ½” thickness. Set aside.

2
Prepare the braciole sauce Soak dried porcini mushrooms in ½ c. of boiling water. Set a side for 10 minutes. Drain porcini mushrooms. Reserve liquid. Chop porcini mushrooms. Chop tomatoes Saute in olive oil, onion, celery, carrot, garlic, cremini and porcini mushrooms. Cook for 3-4 minutes or until vegetables have softened. Add ½ tsp salt. Add red wine, vinegar, reserved porcini mushroom liquid, and tomatoes. Add 1 tsp salt, herbs and spices. Simmer 15-20 minutes. Remove from burner. Stir Parmigiano cheese. Taste. Add remaining ½ tsp salt. Set a side.
3
Preheat Oven to 325 Prepare filling for braciole. To assemble braciole: Place pounded pork slice onto work surface. Season with salt and pepper. Fill each braciola with 2 to 3 tbsp braciole filling. Roll into logs. Secure with butcher’s twine or tooth picks. Heat a Dutch oven pan with some olive oil. Brown rolled braciole on all sides. Remove excess oil from pan. Cover braciole with prepared sauce. Cover and place in preheated oven for 2 hours or until fork tender.
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