Neapolitan-Style Pork Braciole

Ingredients

Soak the raisins in a cup of lukewarm water for 15 minutes, then squeeze them dry.
Gently pound the pork loin slices with a meat mallet and trim away any excess fat.
Finely chop the prosciutto, soaked raisins, rinsed capers, and pine nuts.
Place the chopped ingredients into a bowl, mix in a tablespoon of breadcrumbs, and spread the mixture evenly over the pork slices.
Roll up each slice and secure with a toothpick. Brown them in a skillet with 4 tablespoons of extra virgin olive oil.
After 2–3 minutes, pour in the tomato passata diluted with 3 ladles of water and add the chili pepper. Season with salt, if needed.
Lower the heat, cover with a lid, and simmer for about 30 minutes. Serve immediately with the pan sauce.