Italian Braciole Recipe


You must try this Italian Braciole Recipe. Braciole is a type of roulade of meat. It is rolled, tied, browned then baked or braised in wine, stock or sauce.

Offering many authentic Italian food dishes that will bring back cherished memories. Recipe courtesy of Joe Brusca.


Easy Italian Braciole Recipe

Easy Italian Braciole Recipe


You may add your favorite fillings - this recipe can be just as unique as you are...





HOMEMADE ITALIAN BRACIOLE RECIPE

Ingredients

top sirloin, cut 1/8 inch thick ("braciole")
butter
panko bread crumbs
olive oil
celery strips
onion strips
raisins (optional)
1 hard boiled egg, cut into portions
Pecorino-Romano (goat milk) Italian cheese
provolone cheese
string, to tie up

homemade spaghetti sauce

Use top sirloin steak cut about 1/8 inch thick for a piece that should be spread out large enough to fill and roll up.

Brush butter on the meat and season with salt and pepper. Use as many panko bread crumbs as you need and drizzle some olive oil into the crumbs. Rub the mixture together with your hands so the mixture is moist.

At this point, you may sprinkle on raisins (if using), Pecorino-Romano cheese, salt and pepper.

Next, lay thin strips of celery, onions, provolone cheese and the hard boiled egg portions before spreading the pieces with as many bread crumbs as it will hold so you can roll it and tie each braciole.

If there is a tear in the meat, cover with a slice of salami or ham. This prevents the stuffing from oozing out during the cooking process.

If you have some pork fat on hand, you can also lay thin strips on top.

Roll and tie each braciole with string (not toothpicks), and brown them in olive oil. Carefully lower them in simmering spaghetti sauce and cook for one hour. Done and so delicious.

MORE IDEAS

No time?

You may pound out a whole flank steak and stuff. Rolling in one whole piece and stewing it in sauce until done. To serve; carve it into slices for the table.

You may also make this out of boneless pork cutlets that have been pounded out and stuffed. Then braised separately for a shorter period of time.


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