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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
3 tbsp extra-virgin olive oil
1 bunch Swiss chard, cut into 2-inch strips
Kosher salt and freshly ground pepper, to taste
2 tbsp roasted garlic puree
3/4 cup grated provolone cheese
3/4 cup grated Parmigiano-Reggiano cheese
1 cup dried bread crumbs
2 oz prosciutto, cut into 1/4-inch strips
1 egg, lightly beaten
3 lb boneless pork shoulder, butterflied and pounded to 1/2-inch thickness
1/2 cup white wine
1 cup chicken stock
1 (28 oz) can whole tomatoes, crushed and juices reserved
5 fresh thyme sprigs
2 bay leaves
1 lb tagliatelle
In a large saute pan over medium-high heat, warm 1 tbsp of the olive oil until almost smoking. Add the chard and season with salt and pepper. Cook, stirring occasionally, until wilted, about 2 minutes. Stir in 1 tbsp of the garlic puree. Transfer the chard to a fine-mesh sieve set over a bowl and squeeze out the excess water. Let the chard cool to room temperature.
In a bowl, stir together the chard, provolone and Parmigiano-Reggiano cheeses, bread crumbs and prosciutto, then stir in the egg.
Lay the pork out on a work surface and season with salt and pepper. Spread the chard mixture across the surface of the meat, pressing down lightly and leaving a 1-inch border. Starting from a short end, tightly roll up the pork. Using kitchen twine, tie the rolled pork crosswise at 2-inch intervals.
In a stovetop-safe slow-cooker pot or large saute pan over medium-high heat, warm the remaining 2 tbsp oil. Add the pork and brown on all sides, about 2 minutes per side. Transfer to a plate.
Add the wine to the pot and cook, stirring to scrape up the browned bits, about 1 minute. Set the slow-cooker pot on the base. If you used a saute pan, pour the wine into a slow cooker. Add the stock, the tomatoes with their juices, the remaining 1 tbsp garlic puree, the thyme and bay leaves to the slow cooker and stir to combine. Place the pork on top. Cover and cook on high for 7 hours. Transfer the pork to a carving board and cover loosely with aluminum foil.
Set the slow-cooker pot over medium-high heat, or transfer the sauce to a large fry pan and set over medium-high heat. Simmer until the sauce is thickened, about 30 minutes. Skim the fat off the sauce. Remove the bay leaves and discard.
Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta and transfer to a large bowl.
Cut the pork into 3/4-inch slices. Add the sauce to the pasta and toss to combine. Transfer to a large serving bowl or platter and arrange the pork slices on top. Serve immediately. Serves 8.
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PORK BRACIOLE WITH TAGLIATELLE AND TOMATO SAUCE
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
3 tbsp extra-virgin olive oil
1 bunch Swiss chard, cut into 2-inch strips
Kosher salt and freshly ground pepper, to taste
2 tbsp roasted garlic puree
3/4 cup grated provolone cheese
3/4 cup grated Parmigiano-Reggiano cheese
1 cup dried bread crumbs
2 oz prosciutto, cut into 1/4-inch strips
1 egg, lightly beaten
3 lb boneless pork shoulder, butterflied and pounded to 1/2-inch thickness
1/2 cup white wine
1 cup chicken stock
1 (28 oz) can whole tomatoes, crushed and juices reserved
5 fresh thyme sprigs
2 bay leaves
1 lb tagliatelle
In a large saute pan over medium-high heat, warm 1 tbsp of the olive oil until almost smoking. Add the chard and season with salt and pepper. Cook, stirring occasionally, until wilted, about 2 minutes. Stir in 1 tbsp of the garlic puree. Transfer the chard to a fine-mesh sieve set over a bowl and squeeze out the excess water. Let the chard cool to room temperature.
In a bowl, stir together the chard, provolone and Parmigiano-Reggiano cheeses, bread crumbs and prosciutto, then stir in the egg.
Lay the pork out on a work surface and season with salt and pepper. Spread the chard mixture across the surface of the meat, pressing down lightly and leaving a 1-inch border. Starting from a short end, tightly roll up the pork. Using kitchen twine, tie the rolled pork crosswise at 2-inch intervals.
In a stovetop-safe slow-cooker pot or large saute pan over medium-high heat, warm the remaining 2 tbsp oil. Add the pork and brown on all sides, about 2 minutes per side. Transfer to a plate.
Add the wine to the pot and cook, stirring to scrape up the browned bits, about 1 minute. Set the slow-cooker pot on the base. If you used a saute pan, pour the wine into a slow cooker. Add the stock, the tomatoes with their juices, the remaining 1 tbsp garlic puree, the thyme and bay leaves to the slow cooker and stir to combine. Place the pork on top. Cover and cook on high for 7 hours. Transfer the pork to a carving board and cover loosely with aluminum foil.
Set the slow-cooker pot over medium-high heat, or transfer the sauce to a large fry pan and set over medium-high heat. Simmer until the sauce is thickened, about 30 minutes. Skim the fat off the sauce. Remove the bay leaves and discard.
Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta and transfer to a large bowl.
Cut the pork into 3/4-inch slices. Add the sauce to the pasta and toss to combine. Transfer to a large serving bowl or platter and arrange the pork slices on top. Serve immediately. Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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