Fennel and Kale-Stuffed Pork Braciole
It's known in italy as involtini, but in Italian-American pork stores (and homes), particularly in cities that have a Little Italy, it's probably called braciole [BRAH-ZHOWL]. Thin slices, often pork leg or beef top round, are stuffed with whatever makes sense. We use soft cooked fennel and onions with plenty of the power-nourisher, kale. This recipe uses a panade, as it deftly binds up the moist stuffing ingredients. It's lemony, it's soulful, it's whatever you want to stuff it with--it's braciole.
Recipe by Oxmoor House October 2014
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Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Mad Delicious
Nutrition Facts
Per Serving:
307 calories; fat 10.3g; saturated fat 2.1g; mono fat 4.1g; poly fat 1g; protein 30g; carbohydrates 24g; fiber 3g; cholesterol 74mg; iron 3mg; sodium 590mg; calcium 118mg.