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How to make the braciole di maiale alla napoletana: Slice the pork loin and flatten slightly with a wooden mallet. Chop 2
cloves of garlic very finely, mix with the raisins, pine nuts and
capers. Place a small amount of this mix on each slice of pork and roll
the slices of pork into braciola. Tie with colorless string.
Brown the remaining garlic in oil, and then remove it. Add the pork
braciola, brown on all sides, add tomatoes. Add salt and pepper to
taste and cook for 25 min. over a low flame. Add parsley, remove from
heat and serve the braciole di maiale alla napoletana.
Note 1:
Braciola can be added to a ragł.
Recipe courtesy of The Italian Trade Commission.
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