Braciole with Garlic Marinara Sauce

Braciole with Garlic Marinara Sauce | 1 Comment
Chef Gavi , Chef Jeff Henderson, Aired on Thu 12/11
Italian, Pasta, Pork, Chef Gavi
The Back Story

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

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)


Add new comment