Braciole with Course Garlic Marinara Sauce

Braciole with Course Garlic Marinara Sauce | 2 Comments
From Braciole with Garlic Marinara Sauce, Aired on Thu 12/11
Chef Jeff Henderson, Pasta, Braciole, Chef Gavi

Method For Braciole

-      Slice pork tenderloin into 4 slices, and pound both sides to tenderize until pieces are 4 to 5 inches in diameter

-      Sauté artichokes, bell peppers and onion in olive oil with one tablespoon of butter, salt and pepper to taste and a splash of white wine

-      Season two pieces of the tenderloin with salt, pepper and garlic powder to taste, and layer with ricotta, grated cheese, parsley, sautéed vegetables; roll, pat and form into Braciole

-      On the remaining two pieces of tenderloin, apply a thin layer of ricotta cheese, two slices of each of the cold cuts, sliced mozzarella; roll, pat and form into Braciole

-      Brown each Braciole in frying pan with olive oil

-      Preheat oven to 375-degrees

-      Arrange and bake for 15 to 20 minutes

-      Put a slice of mozzarella on top of each

-      Continue baking until cheese is melted

-      In a skillet, sauté fresh baby spinach with fresh garlic, diced onion, white wine and three musketeers

-      On a plate, lay two different Bracioles over spinach mixture

-      Top with Course Garlic Marinara Sauce

Method For Course Garlic Marinara

-      Puree tomatoes and olive oil in food processor

  • 2 pounds pork tenderloin, cut into four pieces
  • ¼ cup white wine
  • Bell peppers
  • Onion, diced
  • Brined artichoke
  • Fresh garlic, minced
  • 2 slices imported parma prosciutto
  • 2 slices mortadella
  • 2 slices cappicolla
  • 2 slices salami
  • 2 slices mozzarella
  • 2 slices red onion
  • 2 slices ricotta
  • 3 musketeers
  • Fresh Spinach


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