Brasciole seems like this extremely hard thing to make and most people are too intimidated to even try. It is actually quite the opposite. It does take a little time and love but simple in skill and the results are amazing. Just like my short rib recipe...looks difficult and intimidating but simple and delicious. This is so much fun to make because you can literally put anything in the middle and roll it up. There is no end in the different ingredients you can ue in a brasciole. From the meat itself...you can use chicken, beef, veal, pork) ...to the fillings. So many choices...so many brascioles!!! Today, I chose a pork cutlet to work with. Here it is...
PORK BRASCIOLE IN A SAGE MARSALA CREAM SAUCE
PORK CUTLETS FOR BRASCIOLE
1 MEDIUM ONION CHOPPED
1 PACKAGE OF BABY BELLA MUSHROOMS ROUGHLY CHOPPED
A SMALL PACKAGE OF FRESH SPINACH
SMALL BLOCK OF GOUDA
A HANDFUL OF FRESH SAGE
2 TBLSP BUTTER
OLIVE OIL
SALT & PEPPER
FLOUR FOR DREDGING
2 CUPS OF MARSALA WINE
1 CUP CHICKEN STOCK
1/2 CUP HEAVY CREAM
KITCHEN STRING
Start out by heating the oil and butter in a dutch oven. Add the chopped onions and roughly chopped mushrooms. Season to taste with salt & pepper and a couple sage leaves chopped finely. Saute about 10 minutes until softened.
PORK BRASCIOLE IN A SAGE MARSALA CREAM SAUCE
PORK CUTLETS FOR BRASCIOLE
1 MEDIUM ONION CHOPPED
1 PACKAGE OF BABY BELLA MUSHROOMS ROUGHLY CHOPPED
A SMALL PACKAGE OF FRESH SPINACH
SMALL BLOCK OF GOUDA
A HANDFUL OF FRESH SAGE
2 TBLSP BUTTER
OLIVE OIL
SALT & PEPPER
FLOUR FOR DREDGING
2 CUPS OF MARSALA WINE
1 CUP CHICKEN STOCK
1/2 CUP HEAVY CREAM
KITCHEN STRING
Start out by heating the oil and butter in a dutch oven. Add the chopped onions and roughly chopped mushrooms. Season to taste with salt & pepper and a couple sage leaves chopped finely. Saute about 10 minutes until softened.
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In the meantime, lay your cutlets out on parchment paper and pound them until they are nice and thin. Gather all your ingredients together because your are ready to roll!!!
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Just layer the spinach on first...then some of the mushroom mixture....and finally some cheese. Just don't over do it...too much could make it difficult to roll,
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Start from one end and begin to roll tucking in the sides as you go. Using the kitchen string wrap it around one way and then the other and knot it. Exactly like you would a gift box with ribbon. If you do not have string...don't worry. Just use a toothpick to keep it closed.
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Heat the dutch oven again till very hot. Add a drop more of olive oil if needed. Place the brascioles in the pan and do not touch them for about 6 minutes on each side. They should be nice and browned but will finish cooking in the sauce. Brown on all sides and remove from pan.
Immediately after removing the brasciole, pour in the two cups of marsala wine. Bring it to a full simmer and let cook until reduced by about half. Pour in the chicken stock. Season with salt, pepper and about a tablespoon of the fresh chopped sage. Finally, add the cream. Let it all come back to a soft simmer this time. Let it cook for about 10 minutes and then add the brasciole back into the pot. Cover and let it cook on a low flame for about 45 minutes.
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In the meantime, while this is cooking, you can prepare your pasta. I used a tortellini this time. It worked out great...but use any type you like. Just don't forget to cut the string off before you eat....your family will appreciate that!!
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