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LuLu & Me Pork Braciole from Karen's Kitchen

Diego Isio

By
@Diego

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:

30 Min

Cook:

2 Hr 30 Min

Method:

No-Cook or Other

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Italian