BRACIOLE RECIPE | How to Make Braciole Calabresi | Italian Food Recipes
Braciole are a family favourite from southern Italy. Tender veal steak stuffed with salty prosciutto, cheese and fresh spinach, these juicy parcels are the perfect main dish, accompanied with a bold tomato sauce.
Braciole are soooooo good. Eat these involtini di carne and you will be happier ehehe
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INGREDIENTS:
Veal Steak
150g baby spinach
Prosciutto Crudo
Grilled Eggplant
Thinly sliced provolone cheese
Shredded mozzarella
Salt & Pepper
1 x garlic clove
1 x medium size carrot
Basil
400g tomato passata
XVOO
UTENSILS:
1 x large non-stick saucepan
Tongs
Sharp knife
Baking paper
Chopping board
Cooking string
Steak mallet
METHOD:
1. Lay a single sheet of baking paper on top of a chopping board and place one slice of veal steak on top.
2. Add another sheet of baking paper over the top and use a steak mallet to smooth it out.
3. Repeat this for as many slices as you choose to make and season each one with salt and pepper.
4. Remove the second sheet of baking paper and place two slices of grilled eggplant on the steak. Add two slices of prosciutto, one of provolone cheese, chopped baby spinach and shredded mozzarella.
VINCENO’S PLATE TIP: Don’ fill it too much or you won’t be able to roll it closed!
5. Gently fold the steak in, carefully tucking in the ends and pushing the ingredients in if they start to fall out.
6. Once you have rolled it up tightly, begin to wrap a piece of string around one end, and tie a knot to keep it in place.
7. Wrap the string around the veal, approx. 3cm apart and once you get to the end, bring the string underneath it and back up around the top.
8. Tie a knot nice and tightly at the end and put it to the side.
9. Once you have made as many as you need, heat up some olive oil in a large pan and shallow fry them
10. Turn each one until they are slightly browned all the way around.
11. Let the veal rest on the side and add finely chopped garlic to the same pan of oil.
12. Once it has begun to brown, add chopped Spanish onion, carrot and basil and leave to simmer.
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How To Make Authentic Italian Braciole In Sauce [Best Braciole Recipe]
In Italy, this dish is called involtini, but beef braciole is one of the most famous Italian dish in America. Luckily they are also easy to make, watch the video and see yourself!
#braciole #braciole recipe #involtini #beefbraciole
For those interested in exploring more, the braciole recipe is below, or visit
Ingredients
- 2 pounds thinly sliced beef
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup grated parmesan
- 1/2 cup grated provolone
- 1/2 cup Italian breadcrumbs
- 1/2 tsp garlic powder
- 1 tsp dried basil
- 5 Tbsp olive oil
- 4 cups Tomato Sauce (or your grandmas Italian 'Sunday' Sauce!)
Instructions
- In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside
- Lay the steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.
- Evenly distribute the breadcrumb filling among the steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole.
- Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly.
- Add the tomato sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.
- Serve hot along with the sauce!
Beef Braciole - Italian Stuffed Rolled Steak
Visit to get the ingredients, and watch over 200 free video recipes!
how to make Beef BRACIOLE BETTER Than Your GRANDMA
Braciole is just an involtini or beef or pork roll up. Its a classic southern Italian dish and today I’m going to show you to make it better than a grandma.
Recipes:
Beef Braciole Better Than Your Grandma
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Making Beef and Cheese Braciole like a Nonna!
Braciole is a classic Italian favourite that's sure to please the whole family. Tender slices of beef or pork are rolled up with savory fillings like Parmesan cheese, parsley and garlic before being braised in an irresistible tomato-based sauce. Serve it over pasta, or Polenta with a side of sauteed vegetables. Either way there'll be no leftovers!
Slices of the top round (topside) can be quite large so if they are, you'll want to cut them to make it the perfect size to accommodate two slices of prosciutto. It needs to be pounded to be thin and tenderised.
Braciole offers something special for any occasion; whether you're looking for a hearty weeknight dinner idea or prepping ahead of time for entertaining guests this traditional dish packs all sorts delicious flavours into one impressive main course.
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Chef Salvatore Gisellu’s Shares His Family’s Beef Braciole Recipe
Salvatore Gisellu, Chef at Plano’s Urban Crust restaurant, invites you into his home to share a family recipe for beef braciole. Get the full recipe: