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!
Recipe to follow soon!
Comments
Post a Comment