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Friday, February 17, 2012

Pork Skin Braciole - Braciole di Cotica di Maiale

I don't make a habit of cooking pork skins because of the caloric content, but once or twice a year, I make an exception as they make any kind of pasta taste great.  A definite family favorite.

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

All photos - Copyright - ©2012 - La Casa e Il Giardino

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.