Thursday, March 15, 2012

Braciole di Salsiccia



The classic and simple flavors of Abruzzo come together in this simple, but elegant, earthy dish with hot ground Italian sausage as the defining ingredient permeating the entire dish. The combination of hot Italian sausage, with a milk-soaked bread mixture of stale bread, minced garlic, parsley, and  grated Parmigiano Reggiano cheese is nicely balanced as the two mix together. The egg yolk pieces add a richness, while the pine nuts add a subtle nuttiness to round out the complexity of the dish. The mixture is generously spread onto a very thinly pounded piece of pork shoulder that is rendered fork tender in the braising process.

Caramelizing the braciole bundles in olive oil prior to braising in the sauce, enhances the savory 'meat' flavor, and fills the finished dish with a complex layer of nuttiness. During braising, the flavors from the sausage seep out into the sauce that cloaks the braciole, adding a dimension of meatiness to the sauce. The addition of Sherry wine and tangy, pepperoncini really make this sauce sing.  It just begs to be mopped up with a crusty piece of bread!

This classic, Abruzzese-style dish, actually, comes together very quickly with minimum prep work, and can be easily tweaked according to personal tastes. The true testament is that everyone will be asking you for the recipe!  Buon Appetito!

Recipe to follow soon!
 

2 comments:

  1. Hi Cathi!

    I've been drooling and obsessing over all your recipes and pictures! Do you have a recipe for this braciole that you can share? Thanks SO much!!

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  2. I have to try this dish! Please, do post the recipe.

    ReplyDelete