Pork and Cabbage Pockets: Bracciole di Maiale

Ingredients

• 1 pinch chili flakes 
• 1 teaspoon fennel seeds 
• 0.3 bunch flat-leaf parsley fresh finely chopped
• 2  garlic cloves thinly sliced
• 4 tablespoons olive oil extra-virgin
• 2  onions spanish sliced thin
• 4 servings parsley chopped for garnish
• 1 pound pork loin cut into 4 uniform pieces, then pounded to form large flat pieces
• 4 servings salt and pepper 
• 2 pounds cavolo nero black cabbage
• 1 cup vernaccia dry white

Equipment

• frying pan
• toothpicks

Directions

1. Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
2. Cut the cabbage into 2-inch ribbons.
3. Add the cabbage to the boiling water and cook until tender, about 6 minutes.
4. Drain well and set aside to cool.
5. In a 12 to 14-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking.
6. Add the onions and garlic and cook until soft about 5 minutes.
7. Add parsley, fennel seeds,cooked cabbage and chili flakes, then toss to mix and remove from heat.
8. Lay the pork pieces out flat on a board and season well with salt. Divide the cabbage mixture over the 4 pieces and fold the pieces across to create a pocket, close and secure with toothpicks.
9. Heat 4 tablespoons extra-virgin olive oil in another 12 to 14-inch saute pan over medium heat.
10. Place the pork pockets in the pan and cook until golden brown on both sides.
11. Add the wine, lower the heat to medium-low and simmer 10 minutes.
12. Remove the pork to a plate, swirl the remaining olive oil into the pan, add chopped parsley to the liquid, pour over the pockets and serve.