Sunday, May 16, 2010

Italian Braised Braciole Stuffed with Philly! Share Tags: entree, entree week 7 This is an Italian traditional Sunday meal that melts in your mouth! Your Kitchen will smell like Italy! If you are "carb conscious" and want to omit the pasta, you can serve this with some Broccoli Rabe that has been blanched & sauteed in garlic and olive oil! Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes | Servings: 6 6 Pork cutlets pounded out thinly
1/2 cup(s) of extra virgin olive oil (2 tbsp) reserved for frying the braciole
3 hard boiled eggs chopped
4 cloves of garlic crushed
1 cup(s) of Italian seasoned bread crumbs
1 cup(s) of shredded Mozzerella cheese
1 cup(s) of grated Parmesan cheese
4 ounce(s) of Philadelphia Whipped Cream Cheese
1/4 cup(s) of Italian flat leaf parsley chopped finely
6 fresh Basil leaves chopped
1/4 tsp. of Kosher or Sea salt
1/8 tsp. of fresh black pepper
2 jars of your favorite red pasta sauce (26 oz each)
1 pound(s) of Your favorite pasta (can be any choice)
In a saucepan, empty the 2 jars of the pasta sauce and cook on low heat while you prepare the braciole.
Using two rectangular sheets of plastic wrap, place 3 of the cutlets on top of one and cover them with the other. Pound out to 1/8 thickness. Repeat this process with the other 3 cutlets. This should take about 3 minutes.
In a medium bowl, add the first 11 ingredients (after the Pork cutlets) and combine thoroughly. This mixture will be your stuffing.
Place a heaping tablespoon of the stuffing mixture onto each cutlet. Begin rolling the meat being sure to tuck in the ends to form a "wrap". You may secure them with toothpicks or kitchen string if needed.
Heat a saute pan with the remaining olive oil over medium heat. Place the stuffed wrapped braciole into the pan and brown on all sides.
Remove the browned braciole and add them all to the sauce and allow them to braise for 25 minutes.
Now, make your pasta according to the package directions.
Remove the browned braciole and add them all to the sauce and allow them to braise for 25 minutes.
You may garnish this platter with some parmesan cheese and fresh parsley or basil! Enjoy...and "Mangia"!
Note: If you have any left over stuffing, it can be frozen for later use. The leftover stuffing can also be used for many things such as: stuffing a pork chop, a fillet of fish, or spread over toasted Italian bread!