Pork scalopini
One of my most favorite recipes is a mixture of Greek and Italian origins. What makes this dish so unique is the contrast between the flavors. We first start off with Stuffed Pork Braciole (bri-shol) topped with a fresh tomato Marinara sauce . We will finish off with some hot and sticky Baklava.
Items of the required!
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Pork butt sliced into 1/3 inch thick slices. 7 pound roast is what I used.
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Butcher string 20-30 feet
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Large bag of shredded Mozzarella and Parmesan
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Dried spices: Oregano, Basil and Italian seasoning along with some Parsley.
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Kosher salt and ground black pepper
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Spaghetti sauce
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Olive Oil
The best way I found to make this dish to separate everything into groups. Place all the cheese in a big bowl and make sure it is all mixed together. Use small bowls for each spice including the salt and pepper.
Place a piece of the cut meat onto a plate. Season with all three seasonings. Take a handful of the cheese and spread it down the middle. Roll the piece of meat into a tight log. I start at the bottom and roll upwards. Then use two or three pieces of butcher string and tie it up snug. Place in a 13×9 oiled baking dish. Sprinkle with salt and pepper and parsley. Bake at 350* tell done. OR you can grill over an open fire using apricot, apple or cherry wood chunks or chips. Hickory would work but that can give it a bacon smokey flavor that might not mix well with Italian seasonings. Once the meat is done pour on a jar of your favorite spaghetti sauce, top with more cheese if desired and bake another 10 to 15 minutes.
The above picture is what the Braciole looks like before it is baked.
Now onto the Baklava. Baklava happens to be my most favorite treat in the world, besides Swedish fish that is.