Pork Braciola With Rosemary Potatoes Recipe

Name: Pork Braciola With Rosemary Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds potatoes small white; 2 tablespoons pine nuts; 8 pork cutlets pounded thin, approx 3 oz each; 8 slices parma ham; 4 ounces mozzarella cheese sliced; 10 tablespoons sunflower oil divided; 1 cup vegetable stock; 1/2 cup white wine; 2 stems rosemary needles removed and chopped; 8 ounces cherry tomatoes halved; 1 bag arugula or mixed greens, washed and dried; 4 tablespoons apple cider vinegar; 2 tablespoons mustard; 1 onion small, peeled and finely diced; 4 tablespoons butter cold, cut into small cubes

Servings: persons

1 3/4 pounds potatoes small white
2 tablespoons pine nuts
8 pork cutlets pounded thin, approx 3 oz each
8 slices parma ham
4 ounces mozzarella cheese sliced
10 tablespoons sunflower oil divided
1 cup vegetable stock
1/2 cup white wine
2 stems rosemary needles removed and chopped
8 ounces cherry tomatoes halved
1 bag arugula or mixed greens, washed and dried
4 tablespoons apple cider vinegar
2 tablespoons mustard
1 onion small, peeled and finely diced
4 tablespoons butter cold, cut into small cubes

1
Wash the potatoes and cook in plenty of boiling water for 20 minutes. In a small frying pan, toast the pine nuts, turning frequently. Rinse the potatoes under cold water, drain and peel. Season the pork cutlets well and top with the ham and cheese, then roll up and secure with wooden skewers.
2
Heat 2 tbsp oil in a large frying pan and fry the rolls for 6 minutes, turning from time to time. Take the rolls out and set aside, then deglaze the pan with the stock and white wine. Bring to a boil, put the rolls back in the pan and cook for about 10 minutes with the lid on.
3
Cut the potatoes in half or quarters according to size and fry in 4 tbsp of heated oil for about 8 minutes, turning when necessary. Season with salt and rosemary.
4
For the vinaigrette dressing, whisk together the vinegar, mustard, salt and pepper, and slowly add 4 tbsp oil, beating as you go. Add the chopped onion and mix well. Mix the vinaigrette, salad leaves, tomatoes and pine nuts together.
5
Take the rolls from the sauce and keep warm. Gradually add the butter to the sauce and stir in with a whisk. Serve the rolls topped with the sauce, along with the potatoes and salad.

1281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 3/4 pounds potatoes small white, 2 tablespoons pine nuts, 8 pork cutlets pounded thin, approx 3 oz each, 8 slices parma ham, and more.

Yes, Pork Braciola With Rosemary Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Braciola With Rosemary Potatoes

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