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Braciole

Braciole-Italian-National-Food-By-Travel-S-Helper

Braciole (pronounced “bra-chee-oh-leh”) represents a quintessential Italian dish that illustrates the nation’s culinary tradition of elevating basic ingredients into remarkable meals. Widely known throughout Italy, this rolled beef dish is appealing and flexible, thanks in great part to its regional variations.

Braciole comes from southern Italy, more especially from regions like Campania and Sicily. Showcasing how careful preparation and the use of flavorful ingredients can improve cheap cuts of meat, the dish embodies the Italian philosophy of “cucina povera,” sometimes known as “poor kitchen.”

Usually accompanied with pasta and a strong tomato sauce, Braciole is a basic ingredient for Sunday dinners and special events in many Italian-American homes. On the table, the presence suggests comfort, reflects tradition, and captures family assembly.

Braciole
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Braciole

Recipe by Travel S HelperCourse: MainCuisine: ItalianDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

2

hours 

10

minutes
Calories

350

kcal

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.

Ingredients

  • 6 slices of beef bottom round, pounded thin (about 1/4 inch thick)

  • 1/2 cup grated Pecorino Romano cheese

  • 1/4 cup Italian breadcrumbs

  • 1/4 cup chopped fresh Italian parsley

  • 2 cloves garlic, minced

  • 1/4 cup pine nuts (optional)

  • 1/4 cup raisins (optional)

  • Salt and freshly ground black pepper to taste

  • 6 tablespoons olive oil

  • 1 large onion, chopped

  • 2 (28-ounce) cans crushed tomatoes

  • 1 cup dry red wine

  • 2 bay leaves

  • Kitchen twine for tying

Directions

  • 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.
  • Lay out the beef slices and divide the mixture evenly among them, spreading it over the surface of each slice.
  • Roll up each slice of beef, tucking in the sides as you go, to form a neat package. Secure each roll with kitchen twine.
  • 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.
  • In the same pot, add the remaining olive oil and sauté the chopped onion until translucent, about 5 minutes.
  • Add the crushed tomatoes, red wine, and bay leaves. Bring to a simmer.
  • 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.
  • Remove the bay leaves and discard. Carefully remove the braciole from the sauce and cut off the twine.
  • Slice the braciole and serve with the sauce, alongside pasta if desired.

Notes

  • For a more tender result, you can cook the braciole in the oven at 325°F (165°C) for 2-2.5 hours instead of on the stovetop.
  • Some variations include adding prosciutto or hard-boiled eggs to the filling.
  • The sauce can be used to dress pasta, creating a complete “primo” and “secondo” meal in true Italian style.
  • Leftover braciole can be refrigerated for up to 3 days and reheated gently in the sauce.
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