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PORK ROAST - Jalapeño Pesto Braciole
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| Mario Batali - The Chew JALAPENO PESTO BRACIOLE Jalapeno Pesto | |
| 6 | Jalapeno Peppers, cored and seeded |
| 5 Serrano Chilies; cored and seeded | |
| 1/2 medium | Red Onion, finely diced |
| 1/2 cup | sliced Blanched Almonds |
| zest of 1 | Orange |
| 1 cup | Extra Virgin Olive Oil |
| Salt, to taste | |
| For the Bracioles | |
| 1 1/2 pounds | Pork Shoulder, sliced thinly and pounded out to an even thickness |
| Salt | |
| Freshly Ground Pepper | |
| 4 ounces | Capicola Ham, thin slices |
| Escarole, chopped | |
| Olive Oil | |
1. For the Jalapeno Pesto, combine all of the ingredients in a food processor and pulse until nearly smooth. Season with salt.
2. Preheat a grill or grill pan over medium-high heat.
3. Assemble the Bracioles by laying a piece of the Pork Shoulder out on a cutting board and seasoning both sides with Salt and Freshly Ground Black Pepper.
4. Lay a piece of the Capicola over the pork, followed by a spoonful of the Jalapeno Pesto and a small handful of the Escarole and drizzle of Olive Oil.
Roll up and secure seam with a toothpick. Repeat with remaining ingredients.
5. Grill the Bracioles for 3-5 minutes per side, in batches if necessary, until completely cooked through. Remove the toothpicks before serving.
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