Capicola Di Margherita
From pleclare 14 years ago
- 20 minutes to make
- Serves 6
Beautiful and delicious,this unique pork and capicola dish is topped with lucious sherry demi-glaze sauce.
Ingredients
- 12 slices (2 lbs) of slived pork cutlets from boneless pork loin,pounded lightly shopping list
- 12 slices capicola shopping list
- 2 Tbs butter shopping list
- 2 Tbs olive oil shopping list
- 1/2 c walnuts,finely chopped shopping list
- 1/4 c sherry shopping list
- 1 c demi-glace,store bought or make your own shopping list
- 1 c chicken stock shopping list
- 8 dried apricots,thinly sliced shopping list
- 1 sprig of fresh rosemary shopping list
- 1 tsp Kosher salt and black pepper to taste. shopping list
How to make it
- Lay out all of the pork cutlets,top each with a piece of capicola. Roll up and secure with toothpick.
- Heat the butter and oil in large heavy-bottomed skillet. Once hot,add the pork involtini and cook until golden on each side. Remove from skillet.
- Add walnuts andsherry,demi-glace and chicken stock to de-glaze skillet.
- Returnpork rolls to skillet,continue cooking. Reduce by half until sauce is thick and pork tender,about 6 mins. Add dry apricots and rosemary. Blend well with sauce. Season with salt and pepper to taste.
- Put pork rolls on plate and remove toothpicks. Drizle with remaining sauce.
- Great seved over Parmesan risotto or cheesy polenta.
The Rating
Reviewed by 3 people-
Decadence!
valinkenmore
in Malott loved it
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Oooooo yummmm OOOOO yummmm lol
love it pleclare !!!
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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" It was excellent "
" It was excellent "