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Pork Braciole Calabresi with Sopressata
Uncured Sopressata

Uncured Sopressata

Our All Natural Sopressata is a cured, fermented, air-dried pork salami made from pork that has never administered antibiotics. Sopressata is made in a similar style to salami, but is a coarser grind and is delicately seasoned with whole peppercorns for an even more refined flavor.

Uncured Sopressata Charcuterie Slices

Uncured Sopressata Charcuterie Slices

Made from 100% antibiotic-free pork containing no artificial ingredients, Fiorucci All Natural Sopressata is completely free of added chemicals and preservatives. Coarsely ground and speckled with sweet white fat, this delicately spiced sausage variety is dry-aged, wine-marinated, and seasoned with garlic, salt, and black peppercorns.

Pork Braciole Calabresi with Sopressata

Ingredients

2 large eggs

2 garlic cloves, minced

¾ cup Italian-style breadcrumbs

½ cup grated pecorino Romano cheese

1 tablespoon chopped fresh parsley

½ cup chicken stock

½ cup marinara sauce

¼ cup dry red wine such as Cabernet Sauvignon or Merlot

1 tablespoon chopped fresh rosemary

4 boneless center-cut pork chops (about 6 ounces each)

12 slices Fiorucci® Sopressata

2 tablespoons olive oil

Directions

Prep: 25 minutes | Roast: 20 minutes | Serves: 4

1. Preheat oven to 400°. In a medium bowl, whisk eggs; stir in garlic, breadcrumbs, cheese and parsley. In a separate medium bowl, whisk stock, sauce, wine and rosemary.
2. Lay pork chops flat between plastic wrap on cutting board; with flat end of meat mallet, pound pork chops to ¼-inch thickness. Remove plastic wrap; place sopressata down center of pork chops. Leaving ½-inch border on sides and top, spread pork chops with breadcrumb mixture. Starting from the short end, roll up pork chops and filling to form a pinwheel; tie each pork chop crosswise with 2 pieces of kitchen string.
3. In a large oven-safe skillet, heat oil over medium-high heat. Add pork chops, seam side down; cook 1 minute on each side or until outside is browned. Add stock mixture; heat to a simmer. Cover skillet with aluminum foil and transfer to the oven; roast for 20 minutes or until pork chops are tender, internal temperature of breadcrumb mixture reaches 160° and pork chops reach 145°. Makes about 1 cup sauce.
4. Remove string from pork chops; serve topped with sauce.

 

Approximate nutritional values per serving (1 Pork Braciole Calabresi, ¼ cup sauce): 628 Calories, 38g Fat (12g Saturated), 221mg Cholesterol, 1178mg Sodium, 18g Carbohydrates, 2g Fiber, 4g Sugars, 49g Protein