Pork And Cabbage Pockets - {Bracciole Di Maiale}

By á-174942

Ingredients

• 2 pounds cavolo nero (black cabbage)
• 8 tablespoons extra-virgin olive oil divided
• 2 Spanish onions sliced thin
• 2 garlic cloves thinly sliced
• 1/8 cup finely-chopped fresh flat-leaf parsley
• 1 teaspoon fennel seeds
• 1 pinch chili flakes
• 1 pound pork loin cut 4 equal pieces, then pounded to form large flat pieces
• Salt to taste
• Freshly-ground black pepper to taste
• 1 cup vernaccia (or other dry white wine)
• Chopped parsley for garnish

Details

Servings 4

Preparation

Step 1

Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.

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.

In a 12- to 14-inch saute pan, heat 2 tablespoons of 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.

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.

Heat 4 tablespoons of the 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 2 tablespoons olive oil into the pan, add chopped parsley to the liquid, pour over the pockets and serve.

This recipe yields 4 servings.