Poitrine de Porc aux Blettes

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This French Bordeaux region based recipe simply translates as Pork Breast stuffed with Swiss Chard.  However, veal is a great sub if one has the availability and Swiss Chard, can be subbed with kale  or spinach ... 

8 SERVINGS ... PITRINE DE PORC o VEAU aux BLETTES ... PORK OR VEAL BREAST STUFFED WITH SWISS CHARD OR SPINACH OR KALE ... 

6 slices of French baguette day old bread, sliced into pieces
3/4 cup milk

1 pound of Swiss Chard, spinach or kale - stems and leaves trimmed 

3/4 pound ground veal or pork 
1/2 pound of thinly sliced Prosciutto di Parma or similar air dried ham 
1/4 pound of bacon or pancetta sliced into tiny strips
1 shallot or onion minced
2 leeks diced finely
2 eggs
2 tblsps. fresh thyme or 2 tsps. thyme dried 

1 six to eight pound pork breast or veal breast well trimmed ( 4 pounds with bone in )
1/2 tsp. dried thyme
salt and freshly ground pepper 

3 tblsps. Extra Virgin Olive Oil 
2 onions small or shallots 
1 leek small diced finely
1 large carrot diced very finely
15 oz. of home made chicken broth or veal or pork broth 

1) combine the milk and the day old bread in large bowl
2) let stand until the baguette pieces are very tender - 15 mins.
3) cook chard or spinach in salted boiling water until tender about 3 mins. and drain, and let cool.
Squeeze the chard of spinach dry and slice very finely.
4) squeeze the bread dry; discard the milk
5) combine with the drained chard
6) then add the ground meat, ham, pancetta or bacon, onion or shallot and the leek diced finely and 2 tblsps. of thyme 
7) whisk 2 eggs and season with salt and freshly ground blk. pepper and add to the meat mixture
8) lay the breast of pork or veal on work surface
9) Spread the meat as flat as you can
10) season with 1/2 tsp. thyme, salt and freshly ground peppercorns
11) spread the chard meat mixture over the veal or porc , and roll the veal or porc tightly into a cylinder 
12) tie the meat with kitchen string at 2 inch intervals to secure the stuffing from falling out and the meat from unravelling 
13) preheat oven to 400 degrees farenheit 
14) heat evoo in a large heavy skillet to sauté the shallots, onion, leek and carrot
15) add the veal or porc to this heavy skillet and brown lightly on all sides
16) place the vegetables on top of the roast
17) and gradually pour the broth / stock over the roast 
18) place this cooking vessel with the roast in the oven 
19) roast 1 hour + carefully timing and basting
20) ROAST COVERED FOR 1/2 HOUR AND THEN, UNCOVER FOR THE REST OF THE TIME
21) STRAIN PAN JUICES AND DEGREASE
22) SERVE THE ROAST WITH THE SAUCE IN SAUCE BOAT WITH A NOBLE NOSED OAK AGED RED WINE FROM FRANCE --- OR RIBERA DEL DUERO OR LA RIOJA OR MENDOZA, ARGENTINA ... 

Enjoy,
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Poitrine de Porc aux Blettes Posted: 12 January 2013 at 09:52
	This French Bordeaux region based recipe simply translates as Pork Breast stuffed with Swiss Chard. However, veal is a great sub if one has the availability and Swiss Chard, can be subbed with kale or spinach ... 8 SERVINGS ... PITRINE DE PORC o VEAU aux BLETTES ... PORK OR VEAL BREAST STUFFED WITH SWISS CHARD OR SPINACH OR KALE ... 6 slices of French baguette day old bread, sliced into pieces 3/4 cup milk 1 pound of Swiss Chard, spinach or kale - stems and leaves trimmed 3/4 pound ground veal or pork 1/2 pound of thinly sliced Prosciutto di Parma or similar air dried ham 1/4 pound of bacon or pancetta sliced into tiny strips 1 shallot or onion minced 2 leeks diced finely 2 eggs 2 tblsps. fresh thyme or 2 tsps. thyme dried 1 six to eight pound pork breast or veal breast well trimmed ( 4 pounds with bone in ) 1/2 tsp. dried thyme salt and freshly ground pepper 3 tblsps. Extra Virgin Olive Oil 2 onions small or shallots 1 leek small diced finely 1 large carrot diced very finely 15 oz. of home made chicken broth or veal or pork broth 1) combine the milk and the day old bread in large bowl 2) let stand until the baguette pieces are very tender - 15 mins. 3) cook chard or spinach in salted boiling water until tender about 3 mins. and drain, and let cool. Squeeze the chard of spinach dry and slice very finely. 4) squeeze the bread dry; discard the milk 5) combine with the drained chard 6) then add the ground meat, ham, pancetta or bacon, onion or shallot and the leek diced finely and 2 tblsps. of thyme 7) whisk 2 eggs and season with salt and freshly ground blk. pepper and add to the meat mixture 8) lay the breast of pork or veal on work surface 9) Spread the meat as flat as you can 10) season with 1/2 tsp. thyme, salt and freshly ground peppercorns 11) spread the chard meat mixture over the veal or porc , and roll the veal or porc tightly into a cylinder 12) tie the meat with kitchen string at 2 inch intervals to secure the stuffing from falling out and the meat from unravelling 13) preheat oven to 400 degrees farenheit 14) heat evoo in a large heavy skillet to sauté the shallots, onion, leek and carrot 15) add the veal or porc to this heavy skillet and brown lightly on all sides 16) place the vegetables on top of the roast 17) and gradually pour the broth / stock over the roast 18) place this cooking vessel with the roast in the oven 19) roast 1 hour + carefully timing and basting 20) ROAST COVERED FOR 1/2 HOUR AND THEN, UNCOVER FOR THE REST OF THE TIME 21) STRAIN PAN JUICES AND DEGREASE 22) SERVE THE ROAST WITH THE SAUCE IN SAUCE BOAT WITH A NOBLE NOSED OAK AGED RED WINE FROM FRANCE --- OR RIBERA DEL DUERO OR LA RIOJA OR MENDOZA, ARGENTINA ... Enjoy, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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