Braised Pork Rolls and Sausage In Meat Sauce With Rigatoni


5 pounds pork butt thinly sliced
9 ounces crustless bread, dried, cut into 1in
12 ounces milk
1 1/2 ounces toasted pine nuts
2 3/4 ounces raisins
1 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces provolone batonnet
2 ounces garlic peeled and crushed
2 ounces garlic peeled and crushed
8 fl garlic peeled and crushed
8 ounces fl red wine
12 pounds peeled plum tomatoes passes through a food mill with liquid
1 teaspoon red pepper flakes
3 bay leaves
1 pound rigatoni pasta, cooked
2 tablespoons chopped basil
2 tablespoons chopped parsley


Pound each portion of pork between sheet of parchment or plastic wrap into a piece 8 by 8 in, and 1/8 in thick. Use the rough side of the mallet to tenderize the meat. Refrigerate.
To make the filling , soak the bread in the milk until soft. squeeze the bread to remove excess moisture. combine the bread with salt and pepper.
Cover each slice of pork with a small piece of prosciutto. spread the filling over the slices, leaving about 1/2 in at the edge. Lay a battonet of provolone over the filling on each piece
Roll the pork over the filling and tie into bundle with butcher twine reason the outside of the rolls with salt and pepper
Heat half of the oil over medium-high heat in a rondeau or brasier until it starts to shimmer. Place the pork rolls to a hotel pan and reserve.
Add the crushed garlic to the pan and cook, stirring from time to time, until golden brown, 3 to 4 minutes. Remove and discard.
Add the wine to the pan, stirring to release any dripping. Reduce until nearly dry, about 8 minutes add the tomatoes and bring the mixture to a simmer. Return the pork rolls to the pan along with any juices they may have released. add the red pepper flakes and bay leaves adjust seasoning with salt and pepper.
Bring to a gentle simmer over medium-low heat. Cover and braise for 1 hour or until fork tender, turning occasionally to keep the pork evenly moistened
Meanwhile, heat the remaining oil in a heavy skillet. add the sausage and cook slowly over low heat until golden brown, about 15 minutes.
Add the sausage to the pork rolls, sausage, and sauce to rest for 30 minutes.
Allow the braised pork rolls, sausage, and sauce to rest for 30 minutes. Degrease, if necessary
Remove the string for the pork rolls and serve immediately on a bed of rigatoni with the sausage and sauce or hold everything hot for service garnish with the parmesan, pecorino, basil, and parsley.




10.0 Servings


Tuesday, December 1, 2009 - 12:48am


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