NEAPOLITAN BRACIOLE RECIPE stuffed with Prosciutto and Provolone cheese
Braciole recipe Neapolitan-style is a dish that ran the history of Southern-Italian cuisine! The ingredients of this delicious rolled meat come from Ancient Greece via the discovery of America and the French domination of the territory around Naples. The meat is filled with cured prosciutto, raisins, pine nuts, and cheese, then seared and slow-cooked in a tasty tomato sauce. To complete the recipe as the tradition requires, toss the pasta with the sauce and serve it as the first course. The meat will be a fantastic second course, a complete meal depicting an Italian-style authentic feast!
Try it and let me know!
Filippo
INGREDIENTS
8 slices top round meat extra thin cut (Milanesa)
8 slices Italian Prosciutto
2 Lb tomato puree
2 tbsp double concentrated tomato paste
6 tbsp pine nuts
6 tbsp raisins
2 tbsp extra-virgin olive oil
3 tbsp lard (manteca)
3 cloves garlic
1 red onion
1 bunch fresh parsley
4 leaves fresh basil
8 tbsp Italian Provolone, grated (alternatively, Pecorino or Cacio Cavallo)
1 glass red wine
1 tbsp black pepper
to taste table salt
FOR THE PASTA
24 oz short pasta (best if Rigatoni or Tortiglioni)
Braciole sauce
8 tbsp Italian Provolone, grated (alternatively, Pecorino or Cacio Cavallo)
4.5 tbsp rock salt every 5 qt of water
INSTRUCTIONS
FIRST STEPS
1. First, choose the proper cut of beef; best if top-round extra thin cut Milanesa-style.
2. Now, soak 3 tbsp of raisins into room temperature water for about 30 minutes until re-hydrated. Waiting for the raisins, pour a splash of olive oil into a pan and sauté 3 tbsp of pine nuts until lightly golden brown.
3. Finally, grate the cheese, and mince the fresh parsley finely, along with 1 clove of garlic.
HOW TO MAKE BRACIOLE
1. Now, tenderize the meat beating each steak lightly with the flat side of a tenderizer. It's critical not to rip the meat.
2. After that, lay out a slice of Prosciutto over each braciole steak, and spread on minced garlic and parsley, raisins, and sauteed pine nuts.
3. Eventually, bend the steaks' longer sides and roll the meat's shorter side, tying each braciola with kitchen strings.
HOW TO COOK BRACIOLE
1. Pour the lard into an enamel dutch oven or thick-bottomed heavy pot, and melt over medium heat.
2. Now sear the rolled meat for a couple of minutes until golden brown. This step is critical and can be tricky the first time because the meat tends to stick; if it happens, baste it with a few tbsp of wine.
3. When all the meat rolls are seared, place in a bowl covered, and sauté one finely sliced onion and 2 cloves of garlic into the lard and meat juices until soft and translucent.
SLOW-COOKED BRACIOLE
1. Once the onion is ready, add the beef roulades, raise the flame and baste with 1 glass of red wine.
2. Cook and stir for a few minutes over high heat, then add the tomato paste. Cook for a couple of minutes more, then add the tomato puree and stir fry for a few minutes.
3. After that, low the flame and cook the meat for 1 hour and 30 minutes. To preserve their tenderness, You want to cook the Neapolitan braciole very gently, bubbling slowly.
TOMATO SAUCE
1. After 90 minutes, raise the meat and place it into a bowl, covered.
2. Cook the sauce until very thick, about 2 hours, stirring occasionally.
3. Meanwhile, sauté 3 tbsp of pine nuts and soak 3 tbsp of raisins. After two hours, add the rolled meat, pine nuts, and raisins, and cook 30 mins more, very slowly.
4. Serve the Neapolitan braciole over a few tbsp of sauce, and save the remaining sauce to toss the pasta.
Italian Beef Braciole Recipe (Involtini) // Stuffed Sirloin Steak Roulades
I’ve always said that braising is my favorite cooking method and this beef braciole recipe just proves that to be true! It's delicious, you can make it in under 90 minutes and it is great served during the week to family or at a family gathering.
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Ingredients for this Beef Braciole Recipe:
• 2 28-ounce cans of San Marzano Tomatoes
• 2-pound beef top sirloin roast
• 1 cup bread crumbs
• 1 cup grated parmesan cheese
• ¼ cup minced fresh parsley
• 4 finely minced cloves garlic
• 5 tablespoons olive oil
• sea salt and cracked pepper to taste
Serves 6
Prep Time: 25 minutes
Cook Time: 75 minutes
Procedures:
1. Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium size pot, season with salt and pepper and cook on low heat.
2. Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper Set aside.
3. In a medium size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.
4. Add a small amount of the bread crumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet pressing it down into the beef. Roll up the beef to make a roulade.
5. Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher’s twine or a tooth pick.
6. Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.
7. Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.
8. Remove the butchers twine, slice and serve.
The Ultimate Pork Braciole Recipe: So Juicy and Flavorful!
The Brooklyn Brothers show you how to make Braciole for Sunday gravy or sauce. This Pork Braciole recipe is a great compliment to Sunday Gravy. Braciole are an Italian meat dish of pork cutlets rolled up around herb and garlic stuffing, cooked in tomato sauce. Braciola can also be made with beef, or veal or chicken. They don't have to be cooked in the sauce, or stuffed. In fact, Braciole can refer to simple and plain pork chops as well.
Happy Cooking!
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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: