Pork and Cabbage Pockets: Bracciole di Maiale (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 pounds cavolo nero (black cabbage) |
4 tablespoons extra-virgin olive oil, plus 4 tablespoons |
2 spanish onions sliced thin |
2 garlic cloves, thinly sliced |
1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup |
1 teaspoon fennel seeds |
pinch chili flakes |
1 pound pork loin, cut into 4 uniform pieces, then pounded to form large flat pieces |
salt and pepper |
1 cup vernaccia or other dry white wine |
chopped parsley, for garnish |
Directions:
1. Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
2. Cut the cabbage into 2-inch ribbons. Add the cabbage to the boiling water and cook until tender, about 6 minutes. Drain well and set aside to cool.
3. In a 12 to 14-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onions and garlic and cook until soft about 5 minutes. Add parsley, fennel seeds,cooked cabbage and chili flakes, then toss to mix and remove from heat.
4. Lay the pork pieces out flat on a board and season well with salt. Divide the cabbage mixture over the 4 pieces and fold the pieces across to create a pocket, close and secure with toothpicks.
5. Heat 4 tablespoons extra-virgin olive oil in another 12 to 14-inch saute pan over medium heat. Place the pork pockets in the pan and cook until golden brown on both sides. Add the wine, lower the heat to medium-low and simmer 10 minutes. Remove the pork to a plate, swirl the remaining olive oil into the pan, add chopped parsley to the liquid, pour over the pockets and serve.
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