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Braciole

Linda Lou
Braciole just means, Italian-style roulade
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Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 25 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 1110 kcal

Equipment

  • 1 (6-qt) Ronadeau Pan Braising pan/pot
  • 1 8-inch saute pan
  • 1 chef's knife
  • 1 pair of tongs
  • 1 mixing bowl Large
  • 40 toothpicks 2 for each Braciole
  • 1 rubber spatula Small
  • 1 plate Large
  • 1 whisk Small
  • 1 food processor 10-cup

Ingredients
  

  • 2 3/4 pounds Eye Round beef "Scallopini style (thinly sliced) - 20 slices"
  • 1/4 cup olive oil Reserve back 1 tablespoon
  • Ingredients For Filling:
  • 20 slices Prosciutto Sliced julienne style, optional
  • 1 heaping cup breadcrumbs Seasoned Italian-style
  • 1/2 cup Pecorino-Romano cheese freshly ground, plus extra for serving
  • 1/4 cup golden raisins
  • 2 tbsps fresh basil leaves Finely chopped
  • 1/4 cup pine nuts Toasted
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper Freshly ground
  • 1/3 cup olive oil Add additional olive oil one tablespoon at a time, if necessary.
  • Ingredients for Tomato Sauce:
  • 1 28oz. can crushed tomatoes
  • 1 tbsp olive oil
  • 1 sweet onion Finely diced
  • 3 cloves garlic Minced
  • 1/4 cup Chianti Any good drinking red wine
  • 1/4 cup chicken broth Reduced-sodium or unsalted
  • 1/4 cup water Hot water
  • 1 tsp red pepper flakes
  • 1 tbsp granulated sugar
  • 1 tbsp Kosher salt
  • 1 tsp black pepper Freshly ground
  • 1 sprig fresh basil leaves Torn
  • Pasta:
  • 1 pound Cavatelli Cook according to instructions on package.

Instructions
 

  • Start by toasting the pine nuts. Allow to cool. Process the Pecorino Romano in a food processor. Set both aside.
    Instructions For The Filling: Add toasted pine nuts, Pecorino-Romano cheese, basil, golden raisins, Kosher salt, fresh ground black pepper, Italian-style breadcrumbs, and 1/3 cup olive oil in a large mixing bowl. Mix until the filling comes together. Set aside
    Instructions For The Braciole: Start by laying out 1 slice of the thinly sliced eye-round beef. First, place the prosciutto on top of the sliced beef before adding the filling if you're adding prosciutto. Add a heaping tablespoon of the filling. Spread the filling evenly to cover. Roll the meat up tightly and secure it at the seam with 2 toothpicks. Continue the process until all 20 slices are filled, rolled, and secured.
    In a preheated braising pan/pot over medium-high heat, carefully add 1/4 of olive oil. Arrange the first 10 Braciole seam side down in the pan. Sear for approximately 3 to 5 minutes per side. You'll know when to turn the meat when it easily releases from the pan with no resistance. Once nicely browned on both sides, transfer to a plate and continue with the second batch. Again, transfer those to a plate and set aside.
    Instructions For The Tomato Sauce: Drain off any excess fat, leaving one tablespoon of the oil in the pan. Still over medium-high heat, add the diced onion, Kosher salt, fresh ground black pepper, and red pepper flakes. Sauté, stirring frequently, the onions until soft, about 2 to 3 minutes. Add the wine and chicken broth to deglaze the pan, scraping the bits off the bottom of the pan. Finally, add the minced garlic, and cook for an additional 2 minutes, allowing the wine and broth to reduce.
    Reduce the heat to low. Pour in the can of crushed tomatoes. Add 1/4 cup of hot water and granulated sugar to the same can. Mix until the sugar is dissolved. Scape down the sides for any crushed tomatoes left in the can. Pour this liquid into the braising pan, and stir to combine. The sugar will combat the acidity of the tomatoes, and this liquid will thin out the sauce.
    Carefully return the Braciole to the pan. Add 1 healthy sprig of fresh basil to the pan. Bring the sauce up to a slow bubble. Place the lid on and cook on low heat for 1 hour and 30 minutes or until the Braciole is fork-tender. During the last 15 minutes, taste the sauce for seasoning.
    Cook the pasta according to package directions, and drain well.
    Start by removing the toothpicks. Arrange 5 Braciole over the cooked Cavatelli, then spoon on the extra tomato sauce. Garnish with a good sprinkling of freshly grated Pecorino-Romano cheese and torn fresh basil leaves.
    There you have it, my Braciole.
    Bracoile

Notes

1) You'll need 4 to 5 healthy sprigs of fresh basil.
2) Optional: You'll need 10 slices cut julienne style if you're planning to add prosciutto to the braciole
3) Sear the Braciole in 2 batches to avoid overcrowding the pan.
4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Keyword #braciole, #internationaldishes, #recipe
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