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Italian Pig Skin Braciole Recipe Video
|Chopped parsley||1 Cup (16 tbs)|
|Pignoli||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Parmesan cheese||1 Cup (16 tbs)|
|Skin||2 Ounce, cut up into small sheets (Of Pig)|
|Tomato gravy||2 Cup (32 tbs)|
Calories 495 Calories from Fat 231
% Daily Value*
Total Fat 27 g42%
Saturated Fat 7.3 g36.5%
Trans Fat 0 g
Cholesterol 17 mg
Sodium 986.2 mg41.1%
Total Carbohydrates 55 g18.3%
Dietary Fiber 7.8 g31.4%
Sugars 32.8 g
Protein 15 g29.6%
Vitamin A 34.5% Vitamin C 28.7%
Calcium 33.6% Iron 16.7%
*Based on a 2000 Calorie diet
Put some cheese mixture over each sheet.
Roll the sheet.
Tie each sheet individually with a thread.
Put the tied sheets in a shallow pan.
Cover with tomato gravy.
Heat on high till gravy starts to boil.
Lower the temperature, cover with a lid.
Simmer for 2 hours. Add some water, if needed.
Remove threads. Serve in a plate.