This recipe is private

LuLu & Me Pork Braciole from Karen's Kitchen

1
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.

Rating:
☆☆☆☆☆ 0 votes
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

How to Make LuLu & Me Pork Braciole from Karen's Kitchen

Step-by-Step

  • 1Prepare braciole.
    Place pork slices between two sheets of plastic wrap.
    Pound to ½” thickness.
    Set aside.
  • 2Prepare 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.
  • 3Preheat 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.

Printable Recipe Card

About LuLu & Me Pork Braciole from Karen's Kitchen

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