Servings<\/span>6<\/p>servings<\/span><\/div><\/span>Prep time<\/span>30<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>2<\/p>hours <\/span>10<\/p>minutes<\/span><\/div><\/span>Calories<\/span>350<\/p>kcal<\/span><\/div><\/div><\/div>Braciole is a traditional Italian dish that amalgamates basic ingredients into exceptional meals. The dish embodies the Italian philosophy of “cucina povera,” wherein economical cuts of meat are enhanced through meticulous preparation and savory ingredients. In Italian-American households, Braciole represents comfort, tradition, and familial unity. The recipe requires six slices of thinly sliced beef, grated Pecorino Romano cheese, Italian breadcrumbs, parsley, garlic, pine nuts, raisins, salt, black pepper, olive oil, onion, tomatoes, red wine, bay leaves, and kitchen twine. The dish may be prepared in the oven for enhanced tenderness, or accompanied by prosciutto or hard-boiled eggs. The sauce is suitable for dressing pasta and can be refrigerated for a maximum of three days.<\/p>
Ingredients<\/h3>- <\/span>
6 slices of beef bottom round, pounded thin (about 1\/4 inch thick)<\/span><\/p><\/li>- <\/span>
1\/2 cup grated Pecorino Romano cheese<\/span><\/p><\/li>- <\/span>
1\/4 cup Italian breadcrumbs<\/span><\/p><\/li>- <\/span>
1\/4 cup chopped fresh Italian parsley<\/span><\/p><\/li>- <\/span>
2 cloves garlic, minced<\/span><\/p><\/li>- <\/span>
1\/4 cup pine nuts (optional)<\/span><\/p><\/li>- <\/span>
1\/4 cup raisins (optional)<\/span><\/p><\/li>- <\/span>
Salt and freshly ground black pepper to taste<\/span><\/p><\/li>- <\/span>
6 tablespoons olive oil<\/span><\/p><\/li>- <\/span>
1 large onion, chopped<\/span><\/p><\/li>- <\/span>
2 (28-ounce) cans crushed tomatoes<\/span><\/p><\/li>- <\/span>
1 cup dry red wine<\/span><\/p><\/li>- <\/span>
2 bay leaves<\/span><\/p><\/li>- <\/span>
Kitchen twine for tying<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- In a bowl, mix together the grated cheese, breadcrumbs, parsley, minced garlic, pine nuts (if using), and raisins (if using). Season with salt and pepper.<\/li>
- Lay out the beef slices and divide the mixture evenly among them, spreading it over the surface of each slice.<\/li>
- Roll up each slice of beef, tucking in the sides as you go, to form a neat package. Secure each roll with kitchen twine.<\/li>
- In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the beef rolls and brown on all sides, about 5 minutes per roll. Remove and set aside.<\/li>
- In the same pot, add the remaining olive oil and saut\u00e9 the chopped onion until translucent, about 5 minutes.<\/li>
- Add the crushed tomatoes, red wine, and bay leaves. Bring to a simmer.<\/li>
- Return the beef rolls to the pot, nestling them into the sauce. Cover and simmer on low heat for about 2 hours, or until the beef is tender.<\/li>
- Remove the bay leaves and discard. Carefully remove the braciole from the sauce and cut off the twine.<\/li>
- Slice the braciole and serve with the sauce, alongside pasta if desired.<\/li><\/ul><\/div>
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Notes<\/h3>\n\t\t\t\t\t- For a more tender result, you can cook the braciole in the oven at 325\u00b0F (165\u00b0C) for 2-2.5 hours instead of on the stovetop.<\/li>
- Some variations include adding prosciutto or hard-boiled eggs to the filling.<\/li>
- The sauce can be used to dress pasta, creating a complete \u201cprimo\u201d and \u201csecondo\u201d meal in true Italian style.<\/li>
- Leftover braciole can be refrigerated for up to 3 days and reheated gently in the sauce.<\/li><\/ul>\n\t\t\t\t<\/div>
![\"Braciole\"](\"https:\/\/storage.googleapis.com\/world-travel-guide\/2024\/08\/Braciole-Italian-National-Food-By-Travel-S-Helper-2-800x530.jpg\")
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