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Braciole with Pics

post #1 of 23
Thread Starter 


Braciola (plural braciole, is the name of an Italian dish. Braciole are simply thin slices of beef pan-fried in their own juice, or in a small amount of light olive oil. It is served with a green salad or boiled potatoes.

In Italian American cuisine, braciole (the word is commonly pronounced /bra'zhul/ from the Sicilian dialect) is the name given to thin slices of meat (typically pork, chicken, or beef, and even swordfish) that are rolled as a roulade with cheese and bread crumbs and fried (the bread crumbs are often left off). In the Sicilian Language, this dish is also called bruciuluni and farsumagru which the former is an older name used among Sicilian-Americans in Kansas City and New Orleans and the latter term is Italianized as falsomagro; moreover, two other terms exist that may, or may not, be identical to one another, involtini and rollatini, which rollatini can be spelled several ways and it is not truly an Italian word.


Braciole can be cooked along with meatballs and Italian sausage in a Neapolitan ragù or what some call, 'Sunday gravy'. They can also be prepared without tomato sauce. There exist many variations on the recipe. Changing the type of cheese and adding assorted vegetables (such as eggplant) can drastically change the taste. Braciole are not exclusively eaten as a main dish, but also as a side dish at dinner, or in a sandwich at lunch.


After being stuffed and rolled, braciole are often tied with string or pinned with wooden toothpicks to hold in the stuffing. After pan-frying to brown, the rolls of meat are thrown into the sauce to finish cooking, still secured with string or toothpicks. In informal settings, the string is left on when the meat is served, and everybody removes their own string as they eat (toothpicks are best removed before serving).


Braciole Recipe


3 cups tomato sauce

4 ounces prosciutto di Parma (thinly sliced)(Optional)

2 Cups shredded Mozzarella or Fontina

1 1/2 cups Italian style bread crumbs
3/4 cup grated Parmesan

2 eggs

1 tablespoon dry parsley

2 tablespoon finely chopped basil
1 tablespoon chopped fresh oregano
2 teaspoon fennel seeds
1 clove garlic
2 pound London broil, round steak or veal breast sliced and pounded to 1/4-inch thick piece
Olive oil, for brushing
Salt and pepper
Olive oil, for searing

Preheat the oven to 325ºF

In a bowl mix the breadcrumbs, Parmesan, eggs, herbs and garlic until it forms a paste.

Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Add the prosciutto and mozzarella. Roll tightly and tie with butcher's twine.

In a large sauté pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan.

Place the tomato sauce in a 9 by 13-inch baking dish. Add meat to the tomato sauce, cover, Braise for 1 1/2 hours.






Sear all sides.






Cover bottom of pan with sauce.




Add some more sauce and moz. Then into the oven. Covered tightly with foil.




Homemade sauce with homemade Italian Sausage.




Fresh out of the oven.




Sorry no sliced shots. They went kinda quick. They were quite delicious.

post #2 of 23

Scott, I can't thank you enough for posting this recipe. We had a good Italian meat market close up near our home and I haven't found a good Braciole since. I am definitely going to give this a try!

post #3 of 23
Thread Starter 

Thanks. I used round steak on these. My butcher had some nice thin ones so I had to get them.

post #4 of 23

This looks awesome. Thanks for the recipe. Bet smoked mozz wouldn't be bad either.

post #5 of 23

77.gif that looks great !!

post #6 of 23

I've told this story before but I'll repeat it, lol...


When I was a cutter at State St. store, it was in a big Italian community.  We'd have contests between myself, the first cutter and the manager slicing whole rounds into braciole steaks, ¼" thick or less with 12" Victorinox® cimeters:




We'd pick out 3 round/rumps close in weight and conformity and start the clock running.  You had to bone out the round/rump; first removing the sirloin tip and hanging on a separate tree, then disjointing the shank and dropping the round/rump on the table, de-bone the aitch and femur, split off the rump and hand-tie it, all strings ½" apart and even and hung on the tree, then slice the round into ¼" slices, full slices not varying more than a 1/16" inch until you reached the heel.  12 - 15 slices was typical.  The first cutter was usually the fastest, but I did beat him a few times.  The manager was the most accurate but the slowest, lol!  We'd have to do at least three rounds every day, 40 - 50 packages of full cut round steak for braciole, and on weekends 6 or more per day.  You learned real quick how to handle a cimeter, believe me!  The time? Usually about 6½ minutes or less!


GREAT tutorial on the braciole, Alelover!  Makes my mouth water just thinking about it!

post #7 of 23

Great story Pops.

Little Italy is right across the river from where I work and they have excellent cuts of meat there. It's just that I don't want to drive into NYC on a Friday afternoon if I don't have to.

This recipe sounds great to me!

post #8 of 23

Thanks for the recipe scott. will have to try some time............icon14.gif   looks fantastic



post #9 of 23

That looks so so good!  Thank you so much for posting this recipe I was thinking about this recipe.  Someone had done one about 6-8 months ago and I forgot to write down the recipe.   So now I can make make it  Thanks!!! 

post #10 of 23

Nice one! Looks mighty tasty and 'Salute' for sharing beercheer.gif the recipe!

post #11 of 23

Nice,  I can only hope to get that good !!!!

post #12 of 23

Tell me about your meatballs!

post #13 of 23

A very timely thread for me Scott. I was just telling the Mrs that I wanted to try something new with thinly sliced steak as a wrapping. This might just be it. beercheer.gif

post #14 of 23
Thread Starter 
Originally Posted by thoseguys26 View Post

Tell me about your meatballs!

Meatballs? What meatballs?


Originally Posted by solaryellow View Post

A very timely thread for me Scott. I was just telling the Mrs that I wanted to try something new with thinly sliced steak as a wrapping. This might just be it. beercheer.gif

Go for it Joel. You won't regret it.


post #15 of 23

Great recipe Scott, gotta give it a try. They look fantastic!

post #16 of 23

Scott, morning and thanks for the recipe.... not only do they look good and delicious... they look healthy.... Dave

post #17 of 23
Thread Starter 

Thanks guys. They are quite delicious. Healthy? I don't know about that. Especially with a side of Italian sausage.

post #18 of 23

Actually, with a few adjustments, it can be a healthy dish!  Use low fat part skim mozz and keep the fat content and salt to a minimum, reduce the amount of cheese to what is absolutely necessary, nix the proscuitto, make your Italian sausage with 95% lean pork or turkey or chicken, don't add any extra salt to your sauce and add a little more basil and oregano to compensate, then use Splenda® or equiv. in your sauce to sweeten instead of sugar.  You're using lean, no fat beef or equiv. already.  Should be pretty healthy!

post #19 of 23
Thread Starter 

I don't add any salt to my sauce. And just a sprinkle on the briacole before I fry them in EVOO. Generally I don't use much salt in anything. Part Skim Moz? What's that? biggrin.gif

post #20 of 23

Great Scott! I read meatballs in the intro and didn't look at your crockpot close enough and thought they were meatballs!  Cheers!

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