Experience the taste of Southern Italy with Chef Frank’s authentic Godenna Pork Skin Braciole! Known in many Italian-American homes as Godenna, Agodina, or Cotenne, this traditional Neapolitan dish transforms humble pork skin (cotica) into a melt in your mouth delicacy.
Slowly braised in rich, homemade Sunday sauce, each hand-rolled braciole is stuffed with a savory filling of salami, fresh garlic, parsley, Parmesan cheese, and sometimes breadcrumbs or pignoli nuts. As it simmers, the natural gelatin in the pork skin melts into the sauce, creating a luxurious liquid velvet texture and deep, rich pork flavor.
Perfect for family dinners, Italian comfort food, or a nostalgic trip back to Nonna’s kitchen, this recipe shows nose to tail cooking at its finest. Serve the sauce with your favorite pasta and the tender braciole as the main course for an unforgettable Italian meal.
💬 Comment below:
Have you tried Godenna or Cotica before? What’s your favorite traditional Italian Sunday dish?
1 lb pork skin
4 lg cloves garlic
1/4 c fresh Italian parsley
1/4 c Parmesan cheese
1/4 lb Genoa salami
1/4 c pine nuts – optional
Kosher salt
Freshly ground black pepper
1 28-ounce can tomato sauce
Extra-virgin olive oil
1 sm onion
1 dried bay leaf
1/4 tsp red pepper flakes
#Godenna #PorkSkinBraciole #ItalianRecipes #NeapolitanCuisine #SundayDinnerRecipe #ItalianComfortFood #TraditionalItalian #ChefFrankRecipes #HomemadePasta #ItalianHeritageCooking
2 Comments
Hi. I just found your channel and subscribed. I was looking for New York hot dog onions (thanks for the recipe) Wow all my growing up favorites from Brooklyn. Thank you so much, Sir.
One of my favorites, we never had it with salami, definitely got to give this a try.