Bon Appetit's Braciole
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Description
A old family recipe for 'brazzoles.' These beef and pork rollups are made with a filling of salami, hard-boiled eggs, garlic, parsley, and cheese. Use your judgment on the amounts of parsley, garlic and grated cheese--you want to flavor them, but not overpower with one particular flavor. The amounts of ingredients always vary according to the size of the braciola meat.
Ingredients
- 2 (6 ounce) boneless pork cutlets, about 1/2-inch thick
- 2 (6 ounce) top round beef cutlets
- 8 ounces Genoa salami, thinly sliced
- 6 hard-cooked eggs, sliced
- Italian flat leaf parsley, chopped
- 4 cloves garlic, minced
- 1 cup Pecorino Romano cheese (such as Locatelli®), grated
- kitchen twine
- 1 tablespoon extra-virgin olive oil
- 6 cups spaghetti sauce, or as desired (see note for recipe link)
Directions
- 1. Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.
- 2. Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.
- 3. Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
- 4. Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)
- 5. Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.
Nutrition Facts
serving: 16 servings
calories: 223 kcal
carbohydrates: 13.6 g
protein: 13.7 g
saturated fat: 3.9 g
cholesterol: 113.6 mg
sodium: 680.4 mg
fiber: 2.5 g
sugar: 8.5 g
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