This very traditional dish, rich with the culinary ancestry of Southern Italy, has fallen far out of favor in contemporary Italian cooking.
Recipe from: https://www.goodfoodstories.com/cotenne/
- 6 pieces of pork skins (in Italian Cotenna or Cotica)
- 3 cloves of garlic, minced
- 4 tablespoons of fresh parsley, chopped
- 1 fresh, chopped red or green peperoncino (optional)
- 6 small pieces of Parmigiano or Romano cheese
- salt and black pepper
- 2 tablespoons of olive oil
- 1 can chopped tomatoes
Spread the mixture of parsley and garlic and one piece of cheese over the top of each pork skin.
Grind black pepper over each skin.
Roll skins like a log and tie from one end to the other with string.
In a skillet, add the olive oil.
Place the tied pigskin braciole and sauté’ until golden.
Add a can of chopped tomatoes and let them simmer in the sauce for approximately an hour.
Once done, remove from sauce. Cut off the string, slice and serve.
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