Italian Braciole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)



Braciola - Braciole (Italian Stuffed Beef Rolls) image

Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.

Provided by jenpalombi

Categories     Steak

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb top round steak
4 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese
2 tablespoons garlic powder
salt and pepper, to taste
2 tablespoons olive oil
28 ounces pasta sauce

Steps:

  • Pound the steak very thin and cut into 4 pieces.
  • Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
  • Roll each piece up tightly and secure with a string.
  • Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
  • Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
  • Remove the strings and serve.
  • (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).

BRACIOLE



Braciole image

In our family Braciole was served as a special treat for birthdays and holidays. It was Grandma's specialty and the preparation was time consuming. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with Grandma's delicious sauce, made a colorful picture. —Cookie Curci, San Jose, California

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 15

1 beef flank steak (1-1/2 pounds)
4 tablespoons olive oil, divided
1/2 cup soft bread crumbs
1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium onion, chopped
2 cans (15 ounces each) tomato sauce
1/2 cup water
1 teaspoon Italian seasoning
1/2 teaspoon sugar
Hot cooked spaghetti, optional

Steps:

  • Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string. , In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. , Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.

Nutrition Facts : Calories 330 calories, Fat 20g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 1028mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

THE BEST BRACIOLE



The Best Braciole image

This is Giada DeLaurentis's recipe from her book Everyday Italian, and it is so wonderful. She does suggest to be creative with the flavorings by using different herbs or cheeses, if you'd like. This is sure to impress. The recipe looks a little lengthy, but it is not complicated or difficult. And don't worry if some of the stuffing falls out during the browning - just spoon it back in if you can, or let it blend into the sauce. It will be great. NOTE: I made 4 of these for a large gathering, browning them in a skillet, then baking them in a 11x15 pan 2 1/2 hrs mostly covered, 30 more minutes uncovered. (For this much, you only need 2 or 3 times the wine and sauce, not 4 times.)

Provided by Recipe Reader

Categories     Steak

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

2/3 cup parmesan cheese, grated
1/3 cup provolone cheese, grated
1/2 cup Italian seasoned breadcrumbs
2 tablespoons parsley, chopped
1 garlic clove, minced
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 lbs flank steaks
1 cup dry white wine
3 1/4 cups marinara sauce (can use a jar of sauce)

Steps:

  • Preheat the oven to 350 degrees.
  • Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.
  • Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
  • Pat the bread crumb mixture over the steak.
  • Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.
  • Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.
  • Cook, turning until browned on all sides, about 8 minutes.
  • Add the wine to the pan and bring to a boil, and stir in the tomato sauce.
  • Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
  • Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
  • Transfer the slices to a platter, and spoon some sauce over the slices.

Nutrition Facts : Calories 801, Fat 41.8, SaturatedFat 14.2, Cholesterol 142.2, Sodium 2148.9, Carbohydrate 42.2, Fiber 6.4, Sugar 20.1, Protein 51.4

MY MAMA'S BRACIOLE



My Mama's Braciole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

8 slices beef braciole, beef very thinly sliced
Coarse salt and black pepper
8 slices prosciutto di Parma
1 1/2 cups plain bread crumbs, eyeball it
1/2 cup milk, eyeball it
2/3 cup Parmigiano-Reggiano, 3 handfuls
1 small onion, finely chopped
1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
1 cup chopped arugula
Plain round toothpicks
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, cracked away from skin
2 tablespoons butter
12 crimini mushrooms, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup beef broth
1 rounded tablespoon tomato paste

Steps:

  • Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
  • Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.

ITALIAN BEEF BRACIOLE IS SO GOOD IT'LL MAKE YOU CRY



Italian Beef Braciole is so Good It'll Make You Cry image

Italian Beef Braciole, typically called involtini in Italy, are little packets of meat stuffed with a cheese filling and simmered for hours in sauce. They're ridiculously delicious.

Provided by Steve

Categories     Entree

Time 5h

Yield 8 Servings

Number Of Ingredients 23

2 Pounds Sirloin or other lean beef, sliced thinly into sheets
8 Ounces Fresh Mozzarella Cheese
¼ Cup Freshly Grated Pecorino Romano Cheese
¾ Cup Golden Raisins
¾ Cup Pine Nuts
½ Cup Chopped Italian Parsley
½ Cup Whole Wheat Bread Crumbs
6 Ounces Paper Thin Sliced Prosciutto
Cotton Butcher's String (for tying the braciole)
2 Tablespoons Extra Virgin Olive Oil
1 Large Yellow Onion
¼ Cup Extra Virgin Olive Oil
½ Teaspoon Kosher Salt
5 Cloves Garlic, minced
1 Tablespoon Fresh Chopped Rosemary
½ Teaspoon Dried Basil
½ Teaspoon Dried Oregano
1 Cup Dry Red Wine
1 Large (28 Ounce) Cans of Whole Tomatoes
1 6 Ounce Can Tomato Paste
Zest Two Lemons
4 Cloves Garlic, finely minced
¼ Cup Finely Chopped Italian Flat Leaf Parsley

Steps:

  • Unless you have mad knife skills, ask your butcher to slice two pounds of lean beef into very thin sheets--as thin as possible.
  • Slice the mozzarella into thin strips. Mix the mozzarella in a bowl with the romano cheese, raisins, pine nuts, parsley, and breadcrumbs.
  • With a meat hammer, pound out the slices of beef until they're as thin as you can get them.
  • Add a few tablespoons of the cheese mixture to the middle of each flattened sheet of beef. Add a thin sheet of prosciutto. Roll up the sheet of beef to form a roll. Tie the roll securely with butcher's twine.
  • Heat two tablespoons of olive oil in a skillet and brown the braciole on all sides until nicely caramelized.
  • Peel and dice the onion and saute in the olive oil and salt in a heavy bottomed stock pot until the onion is translucent (about 12 minutes).
  • Add the garlic and herbs, saute until garlic is cooked and fragrant, but not burned.
  • Deglaze by adding the red wine. Cook until the wine is reduced in volume by half.
  • Add the tomatoes and tomato paste. Bring to a simmer,
  • Add the browned braciole and allow the sauce to simmer on very low heat for an hour to an hour and a half. This cooks low and slow. Be sure to stir the sauce frequently so it doesn't burn on the bottom. If the sauce becomes too thick, thin it by adding a bit of water.
  • Simply mix together the ingredients. Sprinkle gremolata on top of dish before serving for a bright citrusy note.

Nutrition Facts : Serving size About 2 Braciole with sauce. Calories

ITALIAN BEEF BRACIOLE



Italian Beef Braciole image

Fork tender and packed with the most heavenly flavors, these braciole are positively irresistible!

Provided by Kimberly Killebrew

Yield 4

Number Of Ingredients 23

1 pound beef top round cut into 4 thin slices, about ¼ inch thick
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
4 slices prosciutto ham
2 slices Provolone cheese, cut in half
For the Filling:
½ cup fresh breadcrumbs combined with 2 tablespoons milk (soak for at least 20 minutes)
2 tablespoons grated Parmesan cheese
2 tablespoons pine nuts
2 tablespoons raisins
2 cloves garlic, minced
1 tablespoons fresh parsley, chopped
1 teaspoon fresh rosemary, chopped
For the Tomato Sauce:
1 medium yellow onion, chopped
1 clove garlic, minced
½ cup dry red wine (such as pinot noir)
1 (28 oz) can stewed tomatoes, crushed with your hands in a bowl, discarding the hard cores
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped
2 tablespoon fresh basil, chopped
Basil leaves, torn, for garnish

Steps:

  • For the Filling: Combine all ingredients in a small bowl.
  • Pound the beef slices until they're about ¼ inch thick. Sprinkle with salt and pepper. Lay a slice of Parma ham on each slice of beef, followed by ½ slice of Provolone and then place 2 tablespoons of the filling in the center. Slightly fold in the sides of the beef, lengthwise, fold one of the ends in, then starting with the other end roll up the slices of beef, pressing firmly so that's it's good and tight. Secure either with toothpicks or wrap the rolls "gift package" style with some thread. (Remember to remove them before serving!)
  • Heat the olive oil in a Dutch oven over medium-high heat. Add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls to a plate and set aside.
  • Add the onions and garlic to the Dutch oven and saute until they're soft and translucent, about 5 minutes. Add the red wine and bring to a boil, cooking until most of the wine is evaporated, about 3-4 minutes, deglazing the bottom of the pan.
  • Add the crushed tomatoes, salt and pepper. Bring to a boil and simmer for 2 minutes. Return the beef rolls and add just enough water to the pot until the beef rolls are submerged and covered. Return to a boil, reduce the heat to low, cover, and simmer for about 3 hours or until fork tender.
  • Add the parsley and basil and simmer for another 2 minutes. Add salt and pepper to taste.
  • To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by the beef rolls and a leafy green salad.

BEEF BRACIOLE RECIPE



Beef Braciole Recipe image

Beef Braciole, stuffed beef rolls slowly simmered in tomato sauce, are Italian comfort food at it's best.

Provided by Phil Torre

Time 2h30m

Yield 4

Number Of Ingredients 16

1 lb boneless beef round, cut into 4 thin slices approximately 1/3 inch thick
4 slices of prosciutto
1 tablespoon pignoli beans(pine nuts)
2 tablespoons grated pecorino romano cheese
2 garlic cloves, chopped
2 tablespoons parsley, chopped
2 tablespoons olive oil
1 medium yellow onion, chopped fine
2 carrots, peeled and chopped fine
2 celery stalks, chopped chopped fine
1 cup dry red wine
2 28oz cans imported Italian tomatoes
2 bay leaves
3 fresh basil leaves, torn into small pieces
flour spread on a plate for dredging
salt & pepper to taste

Steps:

  • Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one.
  • Mix together the the pignoli beans, pecorino romano cheese, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto. Roll up the slices, tucking in the ends and tie with kitchen string.
  • Heat the olive oil in a large sauce pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes. Remove from pan with a slotted spoon and keep to the side.
  • If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.
  • Add the red wine and cook, stirring up any browned bits stuck to the bottom of the pan until reduced by half, about 2 minutes.
  • Crush the tomatoes with your hands and add, with their juices, into the saucepan. Fill one of the tomato cans 1/2 way with water and pour in. Add the bay leaves and season with salt and pepper.
  • Place the braciole back into the sauce, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
  • Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.

AUTHENTIC BRACIOLE RECIPE



authentic braciole recipe image

beef braciole in sauce with raisins and pine nuts

Provided by Claudia Rinaldi

Categories     Main Course

Time 2h30m

Number Of Ingredients 13

2 knuckle slices (noce in Italian, this should be the US bottom sirloin or the UK rump - ask your butcher)
1 garlic clove
1 tablespoon raisins
1 tablespoon pine nuts
2 tablespoons parsley
2 tablespoons caciocavallo cheese
21 oz tomato puree (passata) ( - 600 gr)
2 tablespoons double or triple concentrated tomato paste
1/2 onion
1/2 carrot
1/2 celery stalk
extra-virgin olive oil
toothpicks

Steps:

  • Make your butcher (or do it yourself, if you have the meat mallet) beat the meat to flatten the slices.
  • Sprinkle them with a pinch of salt and a few grinds of pepper.
  • Peel and finely chop the garlic clove, 1 tablespoon of parsley, the raisins, and pine nuts.
  • Divide the result between the meat slices and spread it evenly on one side, leaving borders clean.
  • Dice the caciocavallo cheese in small pieces and place them in the center of each slice.
  • Roll up the slices and fix them with a few toothpicks (seal all sides as best as you can to not let the filling come out).
  • Peel and finely chop the onion, the carrot, and the celery stalk.
  • Heat 2 tablespoons of olive oil in a medium pan, add the meat rolls and pan-fry them a few seconds on every side, making sure you are sealing the entire surface.
  • Remove the meat and set it aside.
  • If necessary, add a tablespoon of olive oil. Add the onion, carrot and celery stalk trite, and cook, medium heat, for about 5 minutes.
  • Return the meat rolls to the pan, cook them a few minutes, and add the tomato passata and the tomato paste.
  • Add a pinch of salt and pepper. Mix and taste for salt.
  • Cover, lower heat to the minimum (the lowest heat available on your stovetop), and cook braciole two hours (check and add water if needed).
  • Serve braciole hot with a few tablespoons of the sauce and sprinkled with the remaining, chopped, parsley.
  • Cook pasta according to package directions and season it with the remaining tomato sauce.

Nutrition Facts : Calories 625 kcal, ServingSize 1 serving

BRACIOLE



Braciole image

For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 20

1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

Steps:

  • Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
  • Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
  • Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
  • In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
  • Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

More about "italian braciole recipes"

ITALIAN BRACIOLE RECIPE WITH TENDER STRIPS OF STEAK & SAUCE
italian-braciole-recipe-with-tender-strips-of-steak-sauce image
2018-06-30 This Authentic Italian Braciole Recipe is an amazing version of beef braciole and is great when cooked in a homemade Italian Sunday sauce. Get …
From nonnabox.com
Ratings 215
Calories 385 per serving
Category Secondi
  • In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside
  • Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.
  • Evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole.
  • Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly.


SICILIAN BRACIOLE - BAKER BY NATURE
sicilian-braciole-baker-by-nature image
2014-04-06 Using butcher's twine, tie the steak roll at the beginning, middle, and end to secure. Sprinkle both sides of the braciole with salt and pepper. Heat …
From bakerbynature.com
5/5 (5)
Category Dinner
Cuisine Italian
Total Time 4 hrs 15 mins
  • Stir the first 5 ingredients together in a medium bowl, mix until well combined. Stir in 2 tablespoons of the olive oil. Season mixture with salt and pepper; set aside.
  • Heat a large skillet over medium-heat. Add one tablespoon of olive oil, then add onion and sauté for 4-5 minutes. Add garlic and crushed red pepper, and cook for another minute. Turn heat off and stir in basil. Season with salt and pepper.
  • Lay the braciole flat on a large, clean work surface. Sprinkle the bread crumb/onion mixture evenly over the steak to cover the top evenly (if you're using multiple pieces of meat, divide the filling accordingly). Starting at 1 short end, and roll up the steak "jelly roll style" to enclose the filling completely. Using butcher's twine, tie the steak roll at the beginning, middle, and end to secure. Sprinkle both sides of the braciole with salt and pepper.


BRACIOLE - SICILIAN STYLE - 2 SISTERS RECIPES BY ANNA AND LIZ
braciole-sicilian-style-2-sisters-recipes-by-anna-and-liz image
2020-01-24 Braciole is an Italian meat dish our grandmothers and mothers made mainly for the family Sunday dinners, holidays, and special occasions. Braciole …
From 2sistersrecipes.com
4.4/5 (13)
Total Time 1 hr 20 mins
Category Dinner
Calories 224 per serving
  • On a clean surface working with 1 package of sliced steak at a time layout the slices flat on wax paper.
  • Scatter bread crumbs over the steaks then again with grated pecorino cheese. Lightly drizzle olive oil over the cheese.
  • Lay a slice or two of prosciutto on top, then in the center (or at the end of one side) add a chunk of provolone cheese, green onions, and a sprig of fresh parsley on top (which I forgot to add).
  • Grab one end of the meat and roll tightly, then tie with a strong string, or butcher's twine to secure. You can also use strong toothpicks to secure the meat. Finally, sprinkle braciole with salt and pepper. Set them aside in a dish. Repeat with the other package of sliced steak.


10 BEST ITALIAN BEEF BRACIOLE RECIPES - YUMMLY
10-best-italian-beef-braciole-recipes-yummly image
2022-01-29 Italian Beef Braciole Recipes 189,445 Recipes. Last updated Jan 29, 2022. This search takes into account your taste preferences. 189,445 suggested recipes. Italian Beef Braciole Carrie's Experimental Kitchen. Italian …
From yummly.com


ITALIAN BRACIOLE RECIPE - CHISEL & FORK
2018-12-11 Step-by-Step Instructions. Preheat oven to 350°F. Heat 2 tablespoon olive oil in large sauté pan over medium heat. Add pancetta and cook until it's browned and crispy, about …
From chiselandfork.com
4.8/5 (9)
Total Time 3 hrs 10 mins
Category Main Course
Calories 381 per serving
  • Preheat oven to 350°F. Heat 2 tbsp olive oil in large sauté pan over medium heat. Add pancetta and cook until it's browned and crispy, about 5 minutes. Add the onions and crushed red pepper and cook until onions are translucent, about 5 minutes. With 1 minute remaining, add garlic. Remove and let cool.
  • Mix together the breadcrumbs, cheese, parsley and pepper. Stir in the pancetta onion mixture until everything is combined. Set aside.
  • Lay the flank steak flat and pound until about 1/4" thick. Sprinkle the breadcrumb mixture evenly to cover the steak. Starting at the short end, roll up the steak like you would a jelly roll to enclose the filling. Using some butcher's twice, tie the steak to secure. Sprinkle the braciole with salt and pepper.
  • Heat remaining 2 tbsp of olive oil in a large Dutch oven over medium heat. Add the braciole and cook until browned on all sides, about 2 minutes per side. Add the wine and bring to a boil and stir in the marinara sauce. Cover and cook in the oven for 2 hours or until the meat is tender. Baste with the sauce very 30 minutes and remove the cover with 30 minutes remaining.


CLASSIC ITALIAN BRACIOLE - STEFFANIE AT HOME
2021-02-20 Classic Italian Braciole is tender thin slices of beef filled with prosciutto, cheese, breadcrumbs, pine nuts, and ton of flavor. The stuffed beef rolls are seared and simmered in a …
From steffaniebusseyathome.com
Reviews 1
Category Main Course
Cuisine American, Italian
Total Time 2 hrs
  • Using a large cutting board with a kitchen towel underneath it, lay out the beef slices on the board with a little space between each. You'll need to do this in batches. Using a meat mallet, starting at the center of the beef, pound firmly over each slice, but not hard enough to create holes. Turn the beef over and repeat on the other side. Repeat on all of the beef slices.
  • In a heavy bottom, oven safe pan, heat the olive oil over medium-high heat. Season the rolls liberally all over with Kosher salt and black pepper. Sear the beef on all sides, lowering the heat if the pan begins to get too dark. Work in batches so you don't over crowd the pan which will prevent good browning. Remove the fully browned rolls to a clean plate and set aside.


ITALIAN BEEF BRACIOLE (BRACIOLE AL SUGO PUGLIESI) - INSIDE ...
2020-06-08 Roll up the slice of beef and secure each end with a toothpick, repeat with all slices of beef (photos 4 & 5). Heat the olive oil in a large pot and brown the braciole on all sides. …
From insidetherustickitchen.com
5/5 (2)
Calories 386 per serving
Category Main Course
  • Cut the beef into ¼ inch (1/2 cm) thick slices. Pound them to half the thickness with a meat mallet or rolling pin.
  • Sprinkle the inside of each slice of beef with a little salt and pepper then lay a slice of prosciutto on top.
  • Sprinkle over a small amount of garlic, parsley and place a slice of pecorino in the middle. Roll up the slice of beef and secure each end with a toothpick.
  • Heat the olive oil in a large pot and brown the braciole on all sides. Once browned add the strained tomatoes and stir to combine. Cover with a lid and turn the heat down to low, simmer slowly for 2 hours.


BRACIOLE - ANTHONY'S ITALIAN-AMERICAN RECIPES
Braciole meat. London Broil sliced 1/4″ thin. Here is the Braciole meat all pounded out and ready for the filling. You need to have a nice heavy metal meat pounder for this job, also called a meat tenderizer. Here we have the important step of rubbing …
From spaghettisauceandmeatballs.com
Estimated Reading Time 5 mins


WORLD'S BEST BRACIOLE - RECIPE | HARDCORE ITALIANS
2019-06-18 Let Joe Borio, host of, “Cooking Italian with Joe” teach you how to make authentic Italian braciole. This recipe has been passed down through generations and will undoubtedly be a new favorite of yours! This recipe uses provolone, romano cheese, pancetta, sweet onion, spinach, and breadcrumbs! Sources: Main Image & Video: Cooking Italian with Joe – …
From hardcoreitalians.blog
Estimated Reading Time 40 secs


PAPA'S ITALIAN BRACIOLE RECIPE + VIDEO
2021-10-17 Italian Braciole Recipe. This Italian braciole may take hours to cook, but that first bite is well worth the wait! Make it tonight for the ultimate comfort food meal. Prep time: 30 Min Cook time: 2 Hour Total time: 2 H & 30 M. Ingredients. Braciole. 6 top round steaks (about 3 pounds total) 3/4 pound sliced Genoa salami ; 1/2 cup chopped Italian flat leaf parsley (plus …
From theslowroasteditalian.com
Servings 6
Total Time 2 hrs 30 mins


HOW TO MAKE BRACIOLE: ITALIAN STUFFED AND BRAISED BEEF ROLLS
2021-12-29 Add the beef rolls and reduce the heat to a simmer. Cook the combination for at least 1 hour or until the beef is fork-tender. Remove the braciole and reduce the sauce to desired consistency. Refrigerate the braciole and sauce separately overnight. Skim the fat from the surface of the sauce.
From delishably.com
Author Peggy Woods


BRASCIOLE - BRACIOLE RECIPES - COOKING WITH NONNA
Braciole Recipes by our Italian Grandmas! Braciole... or Brasciole is an excellent template for making a variety of dishes. Traditionally Braciole have been made with beef, but they can also be easily made with pork, veal or chicken. Essentially it is a slice of meat filled with ingredients and spices that you prefer, rolled and tied. Then they can be cooked in a variety of ways: in tomato ...
From cookingwithnonna.com


BRAISED BEEF ROLLS - LIDIA
A big pot of sauce with plenty of beef braciole perking on a stove—that has been the Sunday meal for many Italian American households for as long as I can remember. Sausages and meatballs added to the pot made for an even more bountiful dinner. The braciole, meatballs and sausage were served on a platter, while the sauce dressed a big bowl of rigatoni. The only …
From lidiasitaly.com


BRACIOLE RECIPE MARIO BATALI - TFRECIPES.COM
2018-06-30 · This Authentic Italian Braciole Recipe is an amazing version of beef braciole and is great when cooked in a homemade Italian Sunday sauce. Get ready … From nonnabox.com Ratings 193 Calories 385 per serving Category Secondi. In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside; Lay the flank steak …
From tfrecipes.com


BRACIOLE RECIPE (WITH EASY TOMATO SAUCE) | KITCHN
2021-12-09 Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, heat the remaining 2 tablespoons olive oil in a large, ovenproof, heavy-bottomed skillet over medium heat until shimmering. Add the braciole and cook, turning every few minutes, until browned on all sides, about 8 minutes.
From thekitchn.com


HOW TO MAKE ITALIAN BRACIOLE WITH EGG - THE PROUD ITALIAN
2021-12-12 Cut the meat into 5-6” slices. Rub each slice with olive oil. In a separate bowl, combine chopped parsley, pignolis, breadcrumbs, cheese, garlic, and salt and pepper to taste. Lay out each slice of meat and sprinkle the mixture generously over the beef. Place a hard-boiled egg on top of each meat slice.
From theprouditalian.com


ITALIAN BRACIOLE RECIPES WITH INGREDIENTS,NUTRITIONS ...
2018-06-30 · This Authentic Italian Braciole Recipe is an amazing version of beef braciole and is great when cooked in a homemade Italian Sunday sauce. Get ready … From nonnabox.com Ratings 193 Calories 385 per serving Category Secondi. In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside; Lay the flank steak …
From tfrecipes.com


HOW TO MAKE WORLD’S BEST BRACIOLE RECIPE — COOKING ITALIAN ...
Place into the large pot with olive oil on high heat to sear. Turn to cook each side for 2 – 3 minutes. Add 1 ½ - 2 cups of wine and cover. Turn the heat to the lowest setting, cover and cook for 1 hour. Stir every 15 minutes. With tongs, place the braciola onto a platter. Save the sauce in the pot. Cut into ½ inch slices and remove the ...
From cookingitalianwithjoe.com


GRANDMA’S BRACIOLE - NICK STELLINO
Now brush each Braciole, or roll in a bowl, with olive oil and coat with Italian breadcrumbs. In a large saucepan pour the tomato sauce, the beef stock and bring to a simmer over medium heat. In a large sauté pan heat the extra virgin olive oil until sizzling hot. Add the Braciole and brown on all sides to sear in the juices. Once browned ...
From nickstellino.com


Related Search