A humble Neapolitan classic reborn in your kitchen
Few dishes embody the soul of southern Italy like Braciole di Cotica di Maiale — pork skin rolls slowly simmered in a rich tomato sauce.
This is a dish born out of simplicity and thrift, transforming what was once considered a humble ingredient into something extraordinary.
In the old days, Neapolitan families wasted nothing. Even pork skin — “cotica” — found its way into the Sunday sauce. Rolled with garlic, parsley, and sharp cheese, it became a flavorful delicacy, simmering gently in a pot of tomato sauce for hours until tender.
Today, this traditional dish is a rare find, served in only a few old osterias in Naples.
If you want to bring a piece of Naples to your table, this recipe will guide you through the tradition of slow cooking and deep flavor — the way Nonna would have made it.
🇮🇹 The Tradition Behind the Dish
Braciole di cotica are often part of a Neapolitan ragù, where the sauce is as important as the rolls themselves.
The slow simmer transforms the tomatoes into a thick, velvety sauce — perfect to toss with pasta before serving the pork rolls as the main course.
This is the kind of dish that fills your kitchen with the aroma of home — comforting, rustic, and deeply satisfying.
Cooking Time and Servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4
🧾 Ingredients
4 slices pork skin, cleaned and trimmed
3 garlic cloves, finely minced
2 tablespoons fresh parsley, finely chopped
2 thin slices Pecorino Romano cheese, cut into small pieces
1 medium onion, finely chopped
2 cups tomato purée (passata di pomodoro)
½ cup dry white wine
3 tablespoons extra-virgin olive oil
3–4 fresh basil leaves
Salt and black pepper, to taste
(Optional but traditional)
2 tablespoons raisins
1 tablespoon pine nuts
👩🍳 Instructions
Prepare the filling:
Finely chop the garlic and parsley. Lay the pork skin slices flat and sprinkle evenly with the garlic-parsley mixture. Add small pieces of Pecorino Romano cheese, a light pinch of black pepper, and, if desired, some raisins and pine nuts for a sweeter, more traditional flavor.Roll and secure:
Roll each slice tightly to form small logs (“braciole”) and secure them with kitchen twine or toothpicks to prevent them from unrolling during cooking.Sauté the base:
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and golden.Brown the rolls:
Add the pork rolls to the pan and brown them on all sides. Pour in the white wine and let it evaporate completely.Add the sauce:
Pour in the tomato purée, add basil, salt, and a little water (about ½ cup). Cover the pot and let it simmer on low heat for about 2 hours, stirring occasionally.Thicken the sauce:
Remove the lid during the last 15–20 minutes of cooking to allow the sauce to thicken and become rich and velvety.Serve:
Remove the twine or toothpicks. Serve the pork rolls with some of the sauce — and don’t forget to toss the remaining sauce with pasta for a true Neapolitan meal.
💡 Tips & Tricks
For a richer sauce, add a small piece of pork rib or sausage to the pot.
Don’t rush the simmering. The longer it cooks, the more flavorful and tender it becomes.
Serve with: pasta tossed in the ragù and a glass of red wine from Gragnano or Aglianico.
🍝 Nutritional Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 385 kcal | 24 g | 8 g | 28 g | 2 g |
PORK SKIN ROLLS NEAPOLITAN-STYLE
Notes
Ingredients
- 4 slices pork skin, cleaned and trimmed
- 3 garlic cloves, finely minced
- 2 tablespoons fresh parsley, finely chopped
- 2 thin slices Pecorino Romano cheese, cut into small pieces
- 1 medium onion, finely chopped
- 2 cups tomato purée (passata di pomodoro)
- ½ cup dry white wine
- 3 tablespoons extra-virgin olive oil
- 3–4 fresh basil leaves
- Salt and black pepper, to taste
- 2 tablespoons raisins
- 1 tablespoon pine nuts
👩🍳 Instructions
- Prepare the filling:
Finely chop the garlic and parsley. Lay the pork skin slices flat and sprinkle evenly with the garlic-parsley mixture. Add small pieces of Pecorino Romano cheese, a light pinch of black pepper, and, if desired, some raisins and pine nuts for a sweeter, more traditional flavor. - Roll and secure:
Roll each slice tightly to form small logs (“braciole”) and secure them with kitchen twine or toothpicks to prevent them from unrolling during cooking. - Sauté the base:
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and golden. - Brown the rolls:
Add the pork rolls to the pan and brown them on all sides. Pour in the white wine and let it evaporate completely. - Add the sauce:
Pour in the tomato purée, add basil, salt, and a little water (about ½ cup). Cover the pot and let it simmer on low heat for about 2 hours, stirring occasionally. - Thicken the sauce:
Remove the lid during the last 15–20 minutes of cooking to allow the sauce to thicken and become rich and velvety. - Serve:
Remove the twine or toothpicks. Serve the pork rolls with some of the sauce — and don’t forget to toss the remaining sauce with pasta for a true Neapolitan meal.
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