- 4
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
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.
You'll also love
-
Preserved Zucchini - {Zucchine... 0/5 (0 Votes) -
Duck, Pig-Style - {Anatra In... 0/5 (0 Votes)
You'll also love
-
Corn Flour Cake - {Brustengolo} 0/5 (0 Votes) -
Beef Birds - {Uccelletti Scappati} 0/5 (0 Votes)