Bracciole Di Cotica - Pig Skin

Ready in 1 hour

This is a family favorite


3 Each Pig Skin; from belly not tripe
1/2 cup Bread Crumbs, Seasoned
1/4 cup Parmesan Cheese
1/4 cup Parsley; chopped
1/4 teaspoon Black Pepper
4/21 cup Olive Oil
2 tablespoons Onion Powder

Original recipe makes 3 Servings



Roll out skins, and place skins in warm water for about 10 minutes. Rinse and pat dry. Lay out skins soft side up. Score with a knife and, sprinle with olive oil. Sprinkle breadcrumbs, onion powder and cheese, equally divided among each piece. Grind pepper lightly over each skin.

Roll skins like a log and tie string from one end to the other making sure the corners cannot roll out when cooking. Knot string. Saute in oil until golden.

Add to your favorite tomato sauce along with your usual meats (I add any combination of: meatballs, sausage, spare ribs, chicken breast, beef tenderloin) and cook skins in sauce at least 45 minutes at a simmer. Once done, remove from sauce. Cut off string and slice. Add a little sauce and serve!

Per Serving (excluding unknown items): 240 Calories; 16g Fat (59.7% calories from fat); 6g Protein; 18g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 659mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 Fat.

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