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.
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.
