Stuffed pork chops
Stuffed pork chops are typical of Calabria. Someone prepares a dish similar to this, with a single chop. Others, like me, prefer to create single portions... oh well, we are still in the traditional cuisine of Calabria, so the concept of single portion is special! Joking aside: Calabrian cuisine is generous and sincere, just like those who prepare it. And "vrasciole", that is, the chops of meat stuffed in the dialect that my father spoke, are certainly not far behind. The filling is very similar to that of meatballs and in fact in some areas of Calabria the vrasciole are very tasty fried meatballs, made with the ingredients of this filling. Today I give you my family recipe: ready to discover it with me?
Ingredients
slices of beef 6 of about 125 g each (750 g)stale bread crumbs 170 g medium eggs 7 grated pecorino cheese 80 g sliced Calabrian pecorino cheese 120 g 100 g parsley garlic 1 clovesalt to tastepepper to taste
For the saucetomato puree 800 g red onion 100 g extra virgin olive oil 60 g white wine 100 gsalt to taste
Procedure
Boil and firm 6 eggs, cool and peel***. Remove the fatty parts from the beef slices (if they are tall, beat them to a thickness of 3 mm). Mix the crumbled crumbs, chopped garlic and parsley, an egg, pecorino cheese, salt and pepper. Spread the beef slices, lay 60 g of mixture in the center. Spread the slices of soppressata (15 g) and those of pecorino cheese (20 g) on top; Finally, the boiled egg in the center. Fold 1 cm inwards the two longest sides and roll it up starting from one of the shorter sides, tightening well. Tie the chop. Heat 3-4 tablespoons of oil and sauté the chopped onion. In a pan brown the chops with the remaining oil. Add the dried onion, wine and tomato puree. Salt, pepper and cook for 2 hours with the lid. Salt, turn off and serve the chops!
NoteUse the crumb of a homemade bread: only in this way you will get closer to the flavors that my dad used to make. The stuffed chops can be stored in the refrigerator for 2-3 days as long as they are well closed in an airtight container. Given the presence of eggs, I would not freeze them.
Stuffed pork chops are typical of Calabria. Someone prepares a dish similar to this, with a single chop. Others, like me, prefer to create single portions... oh well, we are still in the traditional cuisine of Calabria, so the concept of single portion is special! Joking aside: Calabrian cuisine is generous and sincere, just like those who prepare it. And "vrasciole", that is, the chops of meat stuffed in the dialect that my father spoke, are certainly not far behind. The filling is very similar to that of meatballs and in fact in some areas of Calabria the vrasciole are very tasty fried meatballs, made with the ingredients of this filling. Today I give you my family recipe: ready to discover it with me?
Ingredients
slices of beef 6 of about 125 g each (750 g)
stale bread crumbs 170 g
medium eggs 7
grated pecorino cheese 80 g
sliced Calabrian pecorino cheese 120 g
100 g parsley
garlic 1 clove
salt to taste
pepper to taste
For the sauce
tomato puree 800 g
red onion 100 g
extra virgin olive oil 60 g
white wine 100 g
salt to taste
Procedure
Boil and firm 6 eggs, cool and peel***. Remove the fatty parts from the beef slices (if they are tall, beat them to a thickness of 3 mm). Mix the crumbled crumbs, chopped garlic and parsley, an egg, pecorino cheese, salt and pepper. Spread the beef slices, lay 60 g of mixture in the center. Spread the slices of soppressata (15 g) and those of pecorino cheese (20 g) on top; Finally, the boiled egg in the center. Fold 1 cm inwards the two longest sides and roll it up starting from one of the shorter sides, tightening well. Tie the chop. Heat 3-4 tablespoons of oil and sauté the chopped onion. In a pan brown the chops with the remaining oil. Add the dried onion, wine and tomato puree. Salt, pepper and cook for 2 hours with the lid. Salt, turn off and serve the chops!
Note
Use the crumb of a homemade bread: only in this way you will get closer to the flavors that my dad used to make. The stuffed chops can be stored in the refrigerator for 2-3 days as long as they are well closed in an airtight container. Given the presence of eggs, I would not freeze them.
No comments:
Post a Comment