Friday, February 23 2024

The origins of the Campania dish date back to ancient Naples when the table, even the poor one, did not lack rich aromas and flavors, especially in taste and imagination.

On Sundays there was absolutely no shortage of pasta with meat sauce, and after that there was always the “braciola” with slices of beef or pork “cotica,” or skin, for those who could not afford more valuable meat.


The traditional recipe is made with a few simple ingredients.

The one below is a richer version, with a mixture of meats and flavorings.

The leftover sauce makes an excellent ragout, perfect for dressing pasta, mezzani or rigatoni.

 

 

 

SERVINGS:4

INGREDIENTS:

  • 6 pieces of pork skins
  • 3 cloves of garlic, minced
  • 4 tablespoons of fresh parsley, chopped
  • 1 fresh, chopped red or green peperoncino (optional)
  • 6 small pieces of Parmigiano or Romano cheese
  • salt and black pepper
  • 2 tablespoons of olive oil
  • 1 can chopped tomatoes

 

METHOD

Spread the mixture of parsley and garlic and one piece of cheese over the top of each pork skin. 

Grind black pepper over each skin.

Roll skins like a log and tie from one end to the other with string.

In a skillet, add the olive oil.

Place the tied pigskin braciole and sauté’ until golden.

Add a can of chopped tomatoes and let them simmer in the sauce for approximately an hour.

Once done, remove from sauce.

Cut off the string, slice and serve.

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