Chef Vito Marcello's Braciole Tuscana

Braciole Toscano

· 2 to 3 lbs Pork Tenderloin ( clean excess silver skin & cut into 2 inch slices )

· Small Bunch fresh Sage ( clean & tear off stem )

· 1 lb Wedge Pecorino Toscano ( Slice into thin pieces )

· ¼ lb Prosciutto Toscano sliced thin

· 1 cup Pine nuts coarsely chopped

· 4 oz IL Borro Olive oil from Tuscany Italy

· 6 oz IL Borro Red Wine from Tuscany Italy

· 1 26oz Jar Vito Marcello Tomato Basil Marinara or ( Spicy Hot) Fra Diavolo

· 4 oz Chicken stock

· Flour for dusting

· Fresh Ground Black pepper

· 2 large garlic cloves

· For a Hotter spicier Fra Diavolo add a few fresh red cherry peppers

After pork is cleaned & cut into 2 inch slices, place between saran wrap and gently pound out pork into thin cutlets about 4 inches in diameter.

Sprinkle garlic & fresh ground pepper very lightly on each cutlet, place 3 to 4 sage leaves (depending on size of cutlet) 1 tsp pine nuts, ½ slice prosciutto, 2 slices of cheese, in center of pork cutlet.

Gently roll each cutlet tightly and set aside until all cutlets are rolled, now place 4 of the rolled cutlets side by side, secure them together with two wooden/bamboo skewers, do this with all cutlets...dust lightly with flour.. You should now have 4 to 6 sets of 4 pork cutlets skewered.

Coat bottom of deep pan with Olive Oil and bring to medium heat, place rolled pork cutlets in pan & brown on both sides add, red wine, chicken stock and let simmer for 5 minutes, add Vito Marcello's Fra Diavolo sauce, reduce temperature to low and continue to simmer for approximately 20 minutes. Gently remove from pan & plate on its own or serve with your favorite pasta.

Enjoy, Chef Vito Visit www.vitofoods.com for more delicious recipes.

For wine and Olive Oil info www.ilborro.it