Pork Braciole With Tagliatelle And Tomato Sauce

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
588
FAT
64%
CHOL
99%
SOD
39%

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Ingredients for 8 servings

3 Tbs. extra-virgin olive oil

1 bunch Swiss chard, cut into 2-inch strips

Kosher salt and freshly ground pepper, to taste

2 Tbs. roasted garlic puree

3/4 cup grated provolone cheese

3/4 cup grated Parmigiano-Reggiano cheese

1 cup dried bread crumbs

2 oz. prosciutto, cut into 1/4-inch strips

1 egg, lightly beaten

3 lb. boneless pork shoulder, butterflied and pounded to 1/2-inch thickness

1/2 cup white wine

1 cup chicken stock

1 can (28 oz.) whole tomatoes, crushed and juices reserved

5 fresh thyme sprigs

2 bay leaves

1 lb. tagliatelle

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