Pork and Tomato Gratin with Prosciutto & Zucchini
Pair with the 2005 Arcus Estate Pinot Noir
Yields 6 servings
Ingredients:
1 pork butt (2 1/2 lbs., trimmed of excess fat)
4-5 large heirloom tomatoes, sliced 1/4 inch thick
12 prosciutto slices, cut in half to form rough squares
1 large zucchini or 4 medium sized, sliced into 1/4 inch thick rounds
1 1/2 cups chicken stock
1 1/2 cups beef stock
1/2 cup basil leaves, chiffonade
1/2 cup parmesan cheese, grated
Salt and black pepper, as needed
Grapeseed oil, as needed
Method:
Trim pork to form 3-inch diameter cylinders or roulades. Preheat braising pan large enough to accommodate all ingredients over high heat, and add 2 tablespoons grapeseed oil. Season pork with salt and black pepper, and dust lightly with wondra flour. Working in batches, sear pork on all sides until nicely browned. Remove to cutting board to cool lightly while working.
Drain pan of spent oil.
Preheat oven to 350 degrees F. Once all pork has been seared, slice into ¼-inch thick slices. Shingle pork, prosciutto, tomatoes and then zucchini into braising dish, forming upright rows. Continue until filled.
Season dish with salt and pepper, add stocks and bring to a simmer. Cover and place into a 350 degree oven for 1 1/2 hours. Remove from oven and uncover.
Turn on broiler. Add fresh basil chiffonade and grated parmesan to dish, coating evenly. Broil on high for 3 to 5 minutes, or until perfectly browned.
Serve family-style with a side of brown or wild rice, or toasted barley for a change of pace.
Share this recipe with a friend