Braciola Di Maiale Recipe
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
Ingredients
| Pork tenderloin fillets 2-1 lb. | ||
| Chestnuts, drained 1 smal | ||
| Grapes | 4 Ounce | |
| Apples, peeled and chopped 2 | ||
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Flour | 2 Tablespoon | |
| White wine | 6 Ounce | |
| White vinegar | 2 Ounce | |
Directions
Preheat oven to 450°F./230°C.
Slice the fillets almost all the way through lengthwise, then spread them open so they are lying flat.
Place plastic wrap over the meat and pound it until it is 1/2"/1 cm thick all over.
Mix the chestnuts, grapes, apples, breadcrumbs and parsley together, and put half on each fillet, down the middle lengthwise.
Roll the meat over and around the stuffing, then wrap in aluminum foil and seal the edges.
Place fillets in a baking dish with a little water on the bottom and cook for 45 minutes, then turn the heat down to 350°F./180°C and pour the wine and vinegar into the pan.
Cook for another 45-60 minutes.
Remove foil and slice meat crossways.
Place on a heated platter and pour the sauce on top.
Slice the fillets almost all the way through lengthwise, then spread them open so they are lying flat.
Place plastic wrap over the meat and pound it until it is 1/2"/1 cm thick all over.
Mix the chestnuts, grapes, apples, breadcrumbs and parsley together, and put half on each fillet, down the middle lengthwise.
Roll the meat over and around the stuffing, then wrap in aluminum foil and seal the edges.
Place fillets in a baking dish with a little water on the bottom and cook for 45 minutes, then turn the heat down to 350°F./180°C and pour the wine and vinegar into the pan.
Cook for another 45-60 minutes.
Remove foil and slice meat crossways.
Place on a heated platter and pour the sauce on top.
Chef
