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Braciole
Created by: Howcan Team
Ingredients
- 6 slices of beef round, thinly sliced (about 1/4 inch thick)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 6 slices of prosciutto
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 bay leaf
- Kitchen twine
Instructions
- In a bowl, combine 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 2 cloves minced garlic, 1/4 cup chopped parsley, and salt and pepper to taste.
- Lay the beef slices flat and season with salt and pepper. Place a slice of prosciutto on each beef slice, then sprinkle the breadcrumb mixture over the prosciutto.
- Roll up the beef slices and secure with kitchen twine.
- In a large skillet, heat 1/4 cup olive oil over medium-high heat. Brown the braciole on all sides, then remove from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until softened. Add 2 cloves of minced garlic and cook for another minute.
- Pour in 1/2 cup of red wine and let it simmer for a few minutes to reduce slightly.
- Add 1 can of crushed tomatoes, 1 cup of beef broth, and 1 bay leaf. Bring the sauce to a simmer.
- Return the braciole to the skillet, cover, and simmer for 1 1/2 to 2 hours, or until the beef is tender.
- Remove the braciole from the skillet and let it rest for a few minutes before slicing.
- Serve the braciole with the tomato sauce spooned over the top. Enjoy!
Braciole, a classic Italian dish, consists of thinly sliced meat, typically beef, rolled with a savory filling of breadcrumbs, cheese, and herbs, then braised in a flavorful tomato sauce. This dish has its origins in Southern Italy, where it was traditionally prepared for special occasions and family gatherings. The name "braciole" is derived from the Italian word "braciola," meaning "slice of meat." Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish in the United States, featuring it in their restaurants and cooking shows. Today, the best versions of braciole can be found in authentic Italian restaurants in regions like Sicily and Campania, where it is a beloved staple. The key to a delicious braciole lies in the quality of the meat, the richness of the filling, and the slow, gentle simmering of the tomato sauce. While beef is the traditional choice, variations with pork or veal are also popular. Some alternative methods for making braciole include grilling or roasting the rolled meat, adding a unique smoky flavor to the dish. Whether enjoyed in a cozy trattoria in Naples or prepared at home with a cherished family recipe, braciole continues to be a cherished symbol of Italian culinary tradition.
150 min
6
380 calories
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