Description
Welcome, food lovers! Today, we’re diving into the world of classic Italian cuisine with a beloved recipe that has graced countless Sunday dinners and special occasions—Braciole. This Braciole Recipe is more than just a dish; it’s a celebration of flavors wrapped in tender meat and slow-cooked to perfection in a rich, homemade tomato sauce. Whether you’re a fan of Italian comfort food or new to the art of stuffed meats, this Braciole recipe is a must-try. Let’s roll up our sleeves and create a meal that will leave everyone asking for seconds!
Ingredients
Tomato Sauce:
- 10 medium garlic cloves, peeled
- ¾ cup loosely packed fresh basil leaves
- ½ cup extra-virgin olive oil
- ¼ teaspoon crushed red pepper
- ½ cup (4 ounces) unsalted butter
- 1 medium yellow onion, peeled and halved lengthwise
- 2 (28-ounce) cans of crushed San Marzano tomatoes
- 1 cup water
- 1 (3-inch) Parmigiano-Reggiano cheese rind
- 1½ teaspoons kosher salt
Braciole:
- 2 (1½ pound each) flank steaks, butterflied and pounded to ¼-inch thickness
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs, toasted
- 2 teaspoons fresh thyme leaves
- 4 ounces thinly sliced prosciutto (about 8 slices)
- ¼ cup toasted pine nuts
- ¼ cup fresh flat-leaf parsley, finely chopped
- 3 tablespoons garlic, finely chopped
- 2¼ ounces Parmigiano-Reggiano cheese, grated
- 2¼ ounces Pecorino Romano cheese, finely shredded
- 3 tablespoons olive oil
- Kosher salt and black pepper, to taste
Instructions
Step 1: Prepare the Tomato Sauce
- Simmer garlic, basil, oil, and crushed red pepper in a small saucepan until the basil wilts but remains green, 2-3 minutes.
- Melt butter in a large saucepan, add the onion, and cook until slightly browned. Add crushed tomatoes, water, and the cheese rind.
- Simmer the mixture for 40 minutes, stirring occasionally, until the sauce thickens.
- Remove the onion and cheese rind, then blend the sauce with the garlic mixture.
Step 2: Prepare the Braciole Filling
- Toast panko breadcrumbs with butter in a medium skillet until golden. Add thyme and salt.
- Lay out the butterflied steaks on parchment paper. Season with salt and pepper.
- Layer each steak with prosciutto slices, sprinkle with panko, pine nuts, parsley, and minced garlic.
- Top with both types of cheese.
Step 3: Roll and Secure the Braciole
- Roll the meat against the grain to form a tight roulade.
- Secure the rolls with twine or toothpicks.
Step 4: Cook the Braciole
- Sear the rolls in a Dutch oven until browned on all sides.
- Nestle the seared rolls into the prepared tomato sauce.
- Cover and bake at 325°F for 1½ to 2 hours.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Buy Now →Notes
- Choose the Right Meat: Opt for flank steak, pork loin, or even chicken breasts for a different take on this classic.
- Rolling Against the Grain: Always roll the meat against the grain for the most tender slices.
- Secure Properly: Use kitchen twine to keep the roll tight and prevent it from unraveling during cooking.