Sunday Dinner: Braciole di Cotenna (Pig Skin Braciole)
It may sound strange to some people but pig skin braciole is a traditional part of many Italian family’s Sunday. If done correctly, it is a tender morsel and a delicious part of your Sunday spread. The seasonings are fresh and simple and when braised in your Sunday sauce, they act as a sponge for all that delicious tomato flavor.
Braciole di Cotenna (Pig Skin Braciole)
A traditional part of Italian Sunday!
Ingredients
Cotenna
- 1 Pig Skin
- 4 Garlic Cloves
- 2 tbsp Fresh Parsley
- 4 tbsp Grated Pecorino
- Salt & Pepper to taste
- Extra Virgin Olive Oil for drizzling
Sauce
- 3 28 oz San Marzano Tomatoes, pureed
- 1/2 Onion, diced
- 6 Pork Spare Ribs
- Fresh Basil
- Salt & Pepper to taste
Instructions
Make the Sauce
- To a large pot or dutch oven, add olive oil. Heat the oil and then add the ribs, Sear on all sides and remove from the pan.
- Lower the flame to medium and add diced onion to the pot and saute for a few mins until translucent. Add the pureed tomatoes, season with salt, pepper and basil. Stir to combine, bring to a boil and put the flame on low. Simmer for 2 hours, stirring occasionally.
Prepare the Cotenna
- Scrape the outer side of the skin to remove any film that may be there.
- Lay the pig skin down with the inner side down and the outer skin facing you. Season with salt, pepper, fresh parsley, garlic and grated cheese. Drizzle with olive oil and roll up tightly. Tie with string in two places.
- Into a saute pan, add 1 tbsp of olive oil. With the flame on medium, add the Cotenna and gently sear on all sides.
- Add a ladle of sauce with a 1/4 cup of water. Place the cover on and simmer on very low for about 30 mins or until fork tender.
- Remove the ribs from the sauce and place into a serving boil with the Cotenna. Cut the string off before serving. Cut into slices 1 inch wide.
- Serve with any cut of pasta your family enjoys! Buona Domenica!
