BON APPETIT'S BRACIOLE
A old family recipe for 'brazzoles.' These beef and pork rollups are made with a filling of salami, hard-boiled eggs, garlic, parsley, and cheese. Use your judgment on the amounts of parsley, garlic and grated cheese--you want to flavor them, but not overpower with one particular flavor. The amounts of ingredients always vary according to the size of the braciola meat.
Provided by Buon Appetito
Categories World Cuisine Recipes European Italian
Time 3h
Yield 16
Number Of Ingredients 10
Steps:
- Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.
- Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.
- Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
- Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)
- Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.
Nutrition Facts : Calories 223 calories, Carbohydrate 13.6 g, Cholesterol 113.6 mg, Fat 12.3 g, Fiber 2.5 g, Protein 13.7 g, SaturatedFat 3.9 g, Sodium 680.4 mg, Sugar 8.5 g
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Monir Hasan
[email protected]Magnifico!
vivian iloski
[email protected]Delish!
Mrinmoy Ritchil
[email protected]Yum!
Mk Monirul
[email protected]Highly recommend!
Simple Munda 555
[email protected]Two thumbs up!
Betty Eghan
[email protected]5 stars all the way!
Semul Dada
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Chilufya Kangwa
[email protected]I served this dish with roasted potatoes and green beans. It was a complete and satisfying meal.
Ggg Vvvv
[email protected]I added a little bit of red wine to the sauce, and it gave it a really nice depth of flavor.
Nizaam Marcus
[email protected]I made this dish in my slow cooker, and it turned out beautifully. The meat was fall-apart tender.
Babar Ali Ali
[email protected]I'm gluten-free, so I used gluten-free bread crumbs in this recipe. It turned out just as delicious as the traditional version.
Moris Benarld
[email protected]This dish is perfect for a special occasion or a casual weeknight meal. It's always a crowd-pleaser.
Sanam Mono
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make it.
Chidinma Chukwurah
[email protected]I've been making braciole for years, but this recipe is by far the best. The addition of the mushrooms and sun-dried tomatoes really takes it to the next level.
Armando Nathan
[email protected]This is the best braciole recipe I've ever tried. The meat is so moist and juicy, and the sauce is to die for.
nompumelelo mkhize
[email protected]I'm not a big fan of cooking, but this recipe was so easy to follow. Even I could make it!
Courtney Raymond
[email protected]I made this dish for a party, and it was a huge hit! Everyone raved about how tender and flavorful the meat was.
Fenco Junior
[email protected]I followed the recipe exactly, and the braciole turned out perfectly. My family loved it!
DREAMSTAR DISTRIBUTORS
[email protected]This braciole recipe was absolutely delicious! The meat was tender and flavorful, and the sauce was rich and savory. I will definitely be making this again.