Braciole di Maiale al Sugo Lucane
Tender pork rolls stuffed with aged pecorino, garlic, and parsley, gently simmered in a rich tomato sauce. A classic Basilicata Sunday centrepiece.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Heavy-bottomed casserole or Dutch oven
- •Meat mallet
- •Wooden toothpicks or kitchen twine
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 34 g
- carbs
- 14 g
- fibre
- 3 g
- protein
- 42 g
- calories
- 540 kcal
Instructions
- 1
Flatten each pork slice gently with a meat mallet until thin and even.
- 2
Season the meat lightly on both sides with sea salt and black pepper.
- 3
Sprinkle the inner side of each slice with garlic, parsley, grated pecorino, and sweet pepper powder.
- 4
Roll each slice tightly into a compact cylinder and secure firmly with toothpicks or kitchen twine.
- 5
Heat the olive oil in a heavy casserole over medium heat until shimmering.
- 6
Add the pork rolls and brown them gently on all sides for about 8 minutes.
- 7
Scatter the chopped onion into the pan and cook until soft and sweet.
- 8
Pour in the red wine and deglaze the base of the pan until the alcohol evaporates.
- 9
Stir in the tomato passata and season the sauce with a pinch of salt.
- 10
Cover with a lid and simmer on low heat for 75 to 90 minutes until very tender.
Chef's tips
Use pork shoulder (capocollo) or loin cut across the grain so the rolls remain juicy during the long braise. Keep the heat very low during the simmer so the meat relaxes into the sauce without drying out. Remember to remove the toothpicks or twine before serving.
Ingredient substitutions
- Pecorino Lucano (or aged pecorino) → Canestrato di Moliterno or standard Pecorino Romano (use slightly less salt if using Romano)
- polvere di peperone crusco → mild sweet Hungarian paprika (avoid smoked or hot paprika)
Storage
Keep leftover pork rolls and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a covered saucepan over low heat with a splash of water until heated through to the centre.
Common mistakes to avoid
- •Rolling the meat too loosely, which causes the herb and cheese filling to escape into the sauce.
- •Boiling the sauce too hard, which makes the pork tough and stringy rather than fork-tender.
- •Forgetting to remove toothpicks before plating the dish for dinner guests.
Serving suggestions
Cooked Braciole di Maiale al Sugo Lucane?
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