You’ll Need
For the Braciole
8 thin pork loin steaks, about 650g total
60g fresh breadcrumbs
40g Parmesan, finely grated
2 tbsp chopped parsley
25g pine nuts, toasted and chopped
30g raisins, finely chopped
2 garlic cloves, finely grated
1 tbsp olive oil
Kitchen string or cocktail sticks
For the Tomato Pots
500g tomato passata
1 tsp dried oregano
½ tsp chilli flakes
150g mozzarella, torn
Fresh basil leaves
Optional but dangerous
Garlic bread
Extra Parmesan
A glass of Montepulciano
Method
Bash the pork steaks between baking paper until evenly thin.
Mix the breadcrumbs, Parmesan, parsley, pine nuts, raisins and garlic.
Spread the filling over the pork, roll tightly and secure with string or sticks.
Preheat your air fryer to 195°C.
Brush the rolls with oil and air fry for 8 minutes, turning once, until browned.
Stir the oregano and chilli into the passata and divide it between four heatproof pots.
Add two rolls to each pot, cover with foil and air fry at 175°C for 16 minutes.
Remove the foil, add the mozzarella and cook at 195°C for 5 minutes.
Check the pork has reached 75°C, remove the string or sticks and finish with basil.