and preheat the broiler on high. Lightly oil a flameproof 10 by 15-inch baking dish.
2. Mix together the onion, bread crumbs, Parmigiano cheese, eggs, Worcestershire sauce, parsley, salt, and pepper in a large bowl. Add the pork and mix with your hands until well combined. Divide the mixture in half.
3. Dust a flat work surface with extra bread crumbs. Transfer half of the meat mixture to the work surface and shape into a 10 by 7-inch rectangle. Leaving a 2-inch border, scatter ½ cup of the mozzarella cubes and ¼ cup of the peas into the center of the rectangle. Fold the meat mixture over the mozzarella and peas to enclose them, and shape into a thick loaf about 10 inches long. Transfer the meat loaf to the baking dish. Repeat with the remaining meat mixture, ½ cup mozzarella, and ¼ cup peas. Brush the tops of the meat loaves with oil.
4. Broil the meat loaves until the tops are browned, 2 to 3 minutes. Remove from the broiler. Position a rack in the center of the oven and preheat the oven to 400°F.
5. Pour the tomato sauce, broth, and wine over the meat loaves. Cover the baking dish with aluminum foil. Bake until an instant-read thermometer inserted into the center of a loaf reads 160°F, about 40 minutes. Let stand for 10 minutes. Uncover the baking dish and slice the meat loaves. Serve hot, with the sauce on top.
Pork Rollatini
MAKES 4 GENEROUS SERVINGS
Succulent pork rolls filled with three cheeses are a popular specialty on our menu. They are pretty big, and while some guests can polish off two rollatini with no problem, people with smaller appetites will only want one … yet probably ask for seconds. Know your audience and make enough accordingly.
1 center-cut boneless pork loin roast (about 1¼ pounds), trimmed
1 cup finely chopped fresh mozzarella cheese (about 4 ounces)
¾ cup freshly grated Parmigiano-Reggiano cheese (about 3 ounces)
½ cup whole-milk ricotta cheese
2 large eggs, beaten to blend
⅓ cup finely chopped prosciutto
2 tablespoons unsalted butter, melted
8 slices bacon
1 tablespoon olive oil
½ cup Chicken Stock or reduced-sodium store-bought chicken broth
⅓ cup dry white wine
⅓ cup finely minced shallots
Salt and freshly ground black pepper
1. Using a thin sharp knife, cut the loin into 8 equal slices about ⅓ inch thick. One at a time, place a pork slice between two 1-gallon plastic storage bags. Using a flat meat pounder, pound the pork into thin pieces 4 by 6 inches. Repeat with the remaining pork slices.
2. Preheat the oven to 450°F. Lightly oil a large ovenproof baking dish or casserole.
3. Mix together the mozzarella, Parmigiano, and ricotta cheeses, eggs, prosciutto, and butter in a medium bowl.
4. For each rollatini, place a pork slice on the work surface with a narrow end facing you. Spoon about one-eighth (about ¼ cup) of the cheese mixture near the bottom of the pork slice. Roll up the slice to enclose the filling, tucking in the ends as you roll. Wrap a bacon strip in a diagonal spiral around the pork slice. Arrange the rollatini in the baking dish.
5. Bake the rollatini for 8 minutes. Turn them over and bake until the bacon is browned and crisp, about 8 minutes more. Mix the broth, wine, and shallots together in a small bowl and season to taste with salt and pepper. Pour the broth mixture over the pork and continue baking until the liquid is hot, about 3 minutes. Let the rollatini stand about 5 minutes.
6. To serve, transfer the rollatini to a deep platter. Pour the pan juices on top and serve hot.
Sweet Sausage Sliders
MAKES 4
Miniature burgers go down easy, especially when they are made from sweet Italian sausage, topped with roasted red peppers and provolone cheese. We sell these by the truckload at Patsy’s.
4 links sweet Italian pork sausage (each about 6 inches long)
4 tablespoons olive oil
Twelve 3-inch-square pieces Roasted Red Peppers
Twelve 3-inch-square slices provolone cheese
1 garlic clove, minced
12 mini brioche buns, slider
2. Mix together the onion, bread crumbs, Parmigiano cheese, eggs, Worcestershire sauce, parsley, salt, and pepper in a large bowl. Add the pork and mix with your hands until well combined. Divide the mixture in half.
3. Dust a flat work surface with extra bread crumbs. Transfer half of the meat mixture to the work surface and shape into a 10 by 7-inch rectangle. Leaving a 2-inch border, scatter ½ cup of the mozzarella cubes and ¼ cup of the peas into the center of the rectangle. Fold the meat mixture over the mozzarella and peas to enclose them, and shape into a thick loaf about 10 inches long. Transfer the meat loaf to the baking dish. Repeat with the remaining meat mixture, ½ cup mozzarella, and ¼ cup peas. Brush the tops of the meat loaves with oil.
4. Broil the meat loaves until the tops are browned, 2 to 3 minutes. Remove from the broiler. Position a rack in the center of the oven and preheat the oven to 400°F.
5. Pour the tomato sauce, broth, and wine over the meat loaves. Cover the baking dish with aluminum foil. Bake until an instant-read thermometer inserted into the center of a loaf reads 160°F, about 40 minutes. Let stand for 10 minutes. Uncover the baking dish and slice the meat loaves. Serve hot, with the sauce on top.
Pork Rollatini
MAKES 4 GENEROUS SERVINGS
Succulent pork rolls filled with three cheeses are a popular specialty on our menu. They are pretty big, and while some guests can polish off two rollatini with no problem, people with smaller appetites will only want one … yet probably ask for seconds. Know your audience and make enough accordingly.
1 center-cut boneless pork loin roast (about 1¼ pounds), trimmed
1 cup finely chopped fresh mozzarella cheese (about 4 ounces)
¾ cup freshly grated Parmigiano-Reggiano cheese (about 3 ounces)
½ cup whole-milk ricotta cheese
2 large eggs, beaten to blend
⅓ cup finely chopped prosciutto
2 tablespoons unsalted butter, melted
8 slices bacon
1 tablespoon olive oil
½ cup Chicken Stock or reduced-sodium store-bought chicken broth
⅓ cup dry white wine
⅓ cup finely minced shallots
Salt and freshly ground black pepper
1. Using a thin sharp knife, cut the loin into 8 equal slices about ⅓ inch thick. One at a time, place a pork slice between two 1-gallon plastic storage bags. Using a flat meat pounder, pound the pork into thin pieces 4 by 6 inches. Repeat with the remaining pork slices.
2. Preheat the oven to 450°F. Lightly oil a large ovenproof baking dish or casserole.
3. Mix together the mozzarella, Parmigiano, and ricotta cheeses, eggs, prosciutto, and butter in a medium bowl.
4. For each rollatini, place a pork slice on the work surface with a narrow end facing you. Spoon about one-eighth (about ¼ cup) of the cheese mixture near the bottom of the pork slice. Roll up the slice to enclose the filling, tucking in the ends as you roll. Wrap a bacon strip in a diagonal spiral around the pork slice. Arrange the rollatini in the baking dish.
5. Bake the rollatini for 8 minutes. Turn them over and bake until the bacon is browned and crisp, about 8 minutes more. Mix the broth, wine, and shallots together in a small bowl and season to taste with salt and pepper. Pour the broth mixture over the pork and continue baking until the liquid is hot, about 3 minutes. Let the rollatini stand about 5 minutes.
6. To serve, transfer the rollatini to a deep platter. Pour the pan juices on top and serve hot.
Sweet Sausage Sliders
MAKES 4
Miniature burgers go down easy, especially when they are made from sweet Italian sausage, topped with roasted red peppers and provolone cheese. We sell these by the truckload at Patsy’s.
4 links sweet Italian pork sausage (each about 6 inches long)
4 tablespoons olive oil
Twelve 3-inch-square pieces Roasted Red Peppers
Twelve 3-inch-square slices provolone cheese
1 garlic clove, minced
12 mini brioche buns, slider
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