Cancel
More information
NYT Cooking: Frankies Spuntino Pork Braciole
Find this Pin and more on recipes: main courses by heatherdad.
What others are saying

20 Dishes Sam Sifton Thinks You Should Cook This Fall is a group of recipes collected by the editors of NYT Cooking

Frankies Spuntino Pork Braciole by Dana Bowen

braciola (pork or beef) In this version of braciola, the meat rolls ar.

NYT Cooking: Frankies Spuntino Pork Braciole

NYT Cooking: Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow. "I cooked on the line for 18 years," Mr. Falcinelli told The Times. Mr. Castronovo, equally low-key, said, "We like to take the easy approach." That means many of their dishes, like vegetable antipasti, grilled meats and wine-stewed prunes, are cooked well%...

Frankies Spuntino Pork Braciole

Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow "I cooked on the line for 18 years," Mr Falcinelli told The Times

Sunday Suppers: Sicilian Braciole

Sunday Suppers: Sicilian Braciole

Sunday Suppers: Sicilian Braciole _ Braciole is a very lean cutlet of beef tenderized by many, many, maaaaaaany smashes from a heavy meat mallet. You can do this yourself or ask your butcher to do it (Italian Recipes)

http://cooking.nytimes.com/recipes/8052-roast-pork-with-milk

Roast Pork With Milk

NYT Cooking: A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin

I’ll never forget the first time I sat down at an Italian restaurant and saw “spiedini” written on the menu. My eyes widened as I remembered one of my favorite childhood dinners: …

Spiedini Alla Siciliana

I'll never forget the first time I sat down at an Italian restaurant and saw "spiedini" written on the menu. My eyes widened as I remembered one of my favorite childhood dinners: thin slices of bre.

This is one of the signature dishes at Rao’s, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles. (Photo: Craig Lee for The New York Times)

Rao's Meatballs With Marinara Sauce

NYT Cooking: This is one of the signature dishes at Rao’s, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angele

Hauptgerichte Archive - Seite 12 von 13 - amerikanisch-kochen.de

Hauptgerichte Archive - Seite 12 von 13 - amerikanisch-kochen.de

Pork Ragu - America's Test Kitchen

A meaty, long-cooked ragu requires the right cut of meat, and we found that baby back ribs fit the bill, providing tender meat and lots of flavor and body from the bones. We toss the delicious sauce with pasta and top it with Parmesan cheese.

Pork cutlets with lemon and capers (Photo: Fred R. Conrad/The New York Times)

Pork Cutlets With Lemon and Capers

Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp A little messy to make

NYT Cooking: Frankies Spuntino Pork Braciole

NYT Cooking

Frankies Spuntino Pork Braciole


clock
4 hours
Ingredients
Gluten free ∙ Serves 6
Meat
  • 3 lbs Pork braciola cutlets
Produce
  • 2/3 cup Flat-leaf parsley
  • 2 tbsp Garlic
  • 2 28-ounce cans San marzano tomatoes, whole
Baking & Spices
  • 1 Salt and white pepper
Oils & Vinegars
  • 1/4 cup Grape seed oil
  • 1/4 cup Olive oil
Dairy
  • 1 cup Parmigiano-reggiano cheese, grated
  • 1 cup Provolone, grated aged

More like this

Pinterest
Search