Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Stuffed Pork Braciole

Maggiano's Little Italy Copycat Recipe

Makes 4 Servings

1 cup croutons
3/4 lb Italian bulk sausage
1/4 cup diced dried apricots
1/4 cup diced dried figs
1/4 cup pine nuts, toasted
1 tablespoon chopped sun dried tomato
2 eggs
1 teaspoon salt and pepper

2 pounds pork shoulder, sliced to make 8 pieces pork braciole, 4 oz each
1 1/2 cups white wine
2 bay leaves
1 (48 oz.) can canned plum tomatoes
1 1/2 cups beef stock
1 1/2 cups strong chicken stock
1 cup water
24 toothpicks
4 ounces cooked white beans
8 ounces diced tomatoes
1/4 cup arugula, torn

1 tablespoon butter
1 tablespoon olive oil
1 cup flour
6 oz braising liquid from the pork

Main Dish
8 pieces stuffed pork braciole
4 ounces hot mashed potatoes

To make Stuffing: Mix all ingredients together.

To stuff the Pork: Lay meat flat and with a mallet pound to a 1/4 inch thickness, being careful not to rip or tear the pork. Take 2 ounces of the stuffing mix and place in the middle of the pork with your fingers work the stuffing to within a 1/2 inch of the sides. Starting at one end roll the pork until sealed and place three toothpicks in pork so that is doesn't come unrolled while cooking.

To cook the Pork: Heat oil in skillet, place pork in and brown on all sides. Take pork out place in a 9 by 13 baking dish and deglaze skillet with white wine, reduce by half. Now add tomatoes, stocks and water to the pan. Pour the tomato mixture into the baking dish; cover with plastic wrap and aluminum foil. Bake in a 325 degree oven for about 45 minutes; when complete pork should be fork tender. When the pork is complete, remove 6 oz of the braising liquid from the pan for the sauce and add the white beans, tomatoes, and arugula; keep warm while preparing the sauce.

To make the Sauce: Heat butter and oil. Whisk in the flour and cook, while stirring, until mixture is smooth and beginning to color. Stir in the braising liquid and continue to cook until desired thickness.

To Serve: Place pork on top of mashed potatoes on large serving plate; pour sauce around the front of the plate and over pork. 

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