Campania food
BRACIOLE ALLA NAPOLETANA

BRACIOLE ALLA NAPOLETANA

Pork Loin with Garlic

How to make the BRACIOLE ALLA NAPOLETANA:

Slice the pork loin and flatten slightly with a wooden mallet. Chop 2 cloves of garlic very finely, mix with the raisins, pine nuts and capers. Place a small amount of this mix on each slice of pork and roll the slices of pork into braciola. Tie with colorless string.

Brown the remaining garlic in oil, and then remove it. Add the pork braciola, brown on all sides, add tomatoes. Add salt and pepper to taste and cook for 25 min. over a low flame. Add parsley, remove from heat and serve the braciole di maiale alla napoletana.

Note 1:
Braciola can be added to a ragu'.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM