The Chew: Lenny Venito & Mario Batali Braciole Abbruzzesi Recipe


The Chew: Lenny Venito The Neighbors

To help him prepare The Chew’s Dish of the Day, Mario Batali welcomed actor Lenny Venito into the kitchen. Lenny is the star of the new ABC series The Neighbors, where he plays an average suburban dad living in a community of space aliens. Lenny is back home in New York after wrapping the season finale of The Neighbors in Los Angeles.

Lenny grew up in Bay Ridge, Brooklyn, where potlucks weren’t exactly a tradition among the predominantly Italian community. Lenny said that if he had ever brought his own food to a friend’s house, his friend would probably see it as an insult to his mother’s cooking. Mario agreed that it’s only acceptable to bring wine or dessert to an Italian-American gathering.


So, in the style of true Italian-American hospitality, Lenny brought cannoli to share with The Chew hosts. How thoughtful! Later on in the show, Lenny’s entire family came out – good thing they had enough food!

The Chew: Lenny Venito & Mario Batali Braciole Abbruzzesi Recipe

Mario Batali and The Neighbors star Lenny Venito prepared Braciole Abbruzzesi on The Chew.

Mario Batali: Braciole Abbruzzesi Recipe

Since Lenny isn’t a fan of onions or peppers, Mario created a dish that adds a new onion and pepper free twist to the traditional Italian beef Braciole. This Braciole Abbruzzesi recipe consists of pork and Swiss chard, plus salty parmigiano and prosciutto.


Mario Batali Braciole Abbruzzesi Ingredients:

  • 8 3-ounce slices pounded Pork Shoulder (cut in half)
  • Salt and Pepper
  • 4 Swiss Chard Leaves
  • 8 slices Prosciutto (cut in half)
  • 16 thin slices Smoked Mozzarella
  • 6 tablespoons Extra Virgin Olive Oil
  • 6 Garlic cloves (thinly sliced)
  • 1 tube Tomato Paste
  • 2 cups Dry White Wine (preferably Trebbiano)
  • 1 Orange, zested
  • 1 bunch chopped Italian Parsley
  • 2 tablespoons freshly grated Parmigiano-Reggiano

The Chew Braciole Abbruzzesi Directions

  • Season pork pieces with salt and pepper. Place a piece of chard leaf to almost cover the pork, 1/2 slice of prosciutto and one slice of mozzarella on each piece. Roll each piece of pork tightly and secure with toothpicks.
  • In a large skillet or Dutch oven, heat olive oil over medium-high heat and add pork rolls. Brown until golden on all sides, about 10 minutes.
  • Remove pork rolls to a plate and add garlic to the pan. Once the garlic is light brown, add tomato paste and cook for 2-3 minutes. Add pork rolls once again and coat in tomato paste.
  • Add wine. After bringing to a boil, lower heat and cook at a simmer for 20-25 minutes. Serve hot with pan juices, orange zest, parsley and grated cheese.


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