Stuffed Meat Rolls / Braciole
Stuffed beef rolls are found all over Italy and go by various names, like braciole and involtini. The stuffings vary by region and in southern Italy, tomatoes, herbs, cheese and sometimes hard boiled eggs make up the filling. Serve the braciole as a second course and use some the sauce to dress pasta for the first course.
Ingredients
- 3 cloves garlic, finely minced
- 1/2 cup parsley, finely minced
- 1/2 cup basil, finely minced
- Salt to taste
- Grinding of black pepper
- 4 tablespoons Filippo Berio extra-virgin olive oil
- 1 pound veal cutlet
- 1/2 pound sliced ham or prosciutto
- 1/2 cup grated Pecorino cheese, plus extra for sprinkling on the finished dish
- 1 onion, finely chopped
- 6 cups chopped, canned plum tomatoes
- 1/4 cup red wine
Directions
- Make a paste with 2 of the garlic cloves, the parsley, basil, salt, pepper and 2 tablespoons of the olive oil.
- Pound the slices to an even thinness with a meat pounder. Spread a little of the paste over the top of each piece. and a sprinkling of the cheese.
- Roll the slices up tightly like little jellyrolls and tie them in several places with kitchen string.
- Brown the rolls in a skillet in the remaining olive oil. Transfer them as they brown to a dish.
- Cook the onion in the meat drippings over medium heat until they wilt. Stir in the garlic and cook 1 minute. Add the tomatoes, wine and salt to taste. Return the meat rolls with any of their juices to the pan.
- Cover the pan and cook over low heat for 35 to 45 minutes or until the meat is fork tender.
- Transfer meat to a cutting board and let cool; cut the strings with kitchen scissors and discard them.
- Cut the meat crosswise into serving size pieces. Return meat to saucepot and reheat slowly.
- Serve hot with some of the sauce over the top.
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Comments
Mark
why don’ the majority of the videos work just have the last 5 seconds
Jennifer Bristol
My Sicilian grandma would make something similar.
Use cube steak instead- less pounding.
Italian Breadcrumbs- 1/2 panko style breadcrumbs, 1/2 Parm/Romano cheese, garlic, parsley and pepper to taste.
Put handfuls of IB on the meat. Make a trough and pour a line of olive oil. Roll up and hold with toothpicks.
Broil a couple minutes each side. (No sauce)
Great to eat the next day.