SICILIAN BRACIOLE RECIPE RECIPES

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RACHAEL'S SICILIAN SUNDAY BRACIOLE | RECIPE - RACHAEL RA…



Rachael's Sicilian Sunday Braciole | Recipe - Rachael Ra… image

This braised Sunday roast gets stuffed with a currant-and-pine nut-studded bread crumb combo before settling in for a period of slow-cooking to let the flavors develop.

Provided by Rachael Ray

Number Of Ingredients 30

5 tablespoons extra-virgin olive oil (EVOO)
2 small/medium onions
finely chopped
6 cloves garlic
thinly sliced or finely chopped
2 tablespoons sundried tomato paste or tomato paste
1 teaspoon dried oregano
About 2 teaspoons chili flakes (2/3 palm full)
2 cups white wine
1 cup beef or chicken stock
2 cups passata or tomato sauce
1 can (28 ounces) Italian tomatoes
A handful of basil leaves
1 chunk of rind of Parmigiano-Reggiano
Salt and pepper
½ cup pine nuts
toasted
Zest of 1 lemon
1 cup packed chopped baby arugula
baby kale or flat-leaf parsley tops
8-10 pieces top round beef
thinly sliced
pounded to 1/8 inch
8 slices riserva Prosciutto di Parma
1 cup homemade or store-bought bread crumbs
toasted
¾ cup grated Parm or pecorino cheese
¾ cup grated provolone cheese
About ¼ cup currants
soaked in hot water and drained

Steps:

  • In a Dutch oven, heat 2 tablespoons EVOO over medium heat
  • Add 1 onion, finely chopped, and 2 cloves garlic, then soften 2-3 minutes
  • Add paste, oregano and half the red chili flakes, stir 1 minute, then add 1 cup wine and evaporate to ¼ cup
  • Add stock, passata, and tomatoes, then add a few leaves of torn basil, reserving some for garnish, and reduce heat to simmer; add cheese rind
  • Preheat oven to 300˚F
  • In a small skillet over medium heat, in 1 tablespoon EVOO soften remaining onions and garlic to tender and season with salt and pepper
  • Cool, then combine with nuts, lemon zest, chopped greens, and remaining chili flakes
  • Season pounded out meat with salt and pepper
  • Arrange a slice of Prosciutto on each slice of beef
  • Top with cooked onions and greens mixture, breadcrumbs, Parm and provolone, leaving a border of about an inch
  • Tuck in sides of beef and roll lengthwise tightly
  • Secure rolls with kitchen string
  • Heat a large cast-iron skillet with remaining EVOO, then brown beef evenly all over
  • Add remaining 1 cup wine and evaporate
  • Place the beef into the Dutch oven with the sauce, scraping in bits from the bottom of skillet
  • Bring to simmer, cover and place in oven
  • Cook 2 hours, basting every 30 minutes; uncover pot for the last hour of cooking
  • Sicilian Puttanesca with Almond

ITALIAN BRACIOLE RECIPE WITH TENDER STRIPS OF STEAK & SAUCE



Italian Braciole Recipe with Tender Strips of Steak & Sauce image

In Italy Braciole are called involtini, you can probably found a version of this recipe for each region but the most traditional braciole recipe hails from Campania. Try this out and let us know what you think!

Provided by Nonna Box

Categories     Secondi

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 10

2 pounds flank steak (thinly sliced)
1/2 tsp salt
1/4 tsp pepper
1 cup grated parmesan
1/2 cup grated provolone
1/2 cup Italian breadcrumbs
1/2 tsp garlic powder
1 tsp dried basil
5 Tbsp olive oil
4 cups Tomato Sauce (or your grandmas Italian 'Sunday' Sauce!)

Steps:

  • In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside
  • Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.
  • Evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole. 
  • Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly. 
  • Add the tomato sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.
  • Serve hot along with the sauce! 

Nutrition Facts : Calories 385 kcal, CarbohydrateContent 12 g, ProteinContent 32 g, FatContent 23 g, SaturatedFatContent 10 g, CholesterolContent 85 mg, SodiumContent 1287 mg, FiberContent 2 g, SugarContent 5 g, ServingSize 1 serving

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