Braciole Recipe A Chilly, Lazy Sunday and a Tender Braciole – Our Italian Table

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Braciole Recipe A Chilly, Lazy Sunday and a Tender Braciole – Our Italian Desk

My Italian household all the time sat down for the traditional Italian Sunday supper.  We’d wake to the odor of meatballs frying or tomato sauce warming on the range.  However we had been by no means allowed to style the sauce or meatballs earlier than eleven AM church – a foolish Catholic rule about not consuming earlier than mass. So we walked round the home in our Sunday finest, drooling from the scrumptious smells wafting from the kitchen.

Sometimes, Mother made braciole, little Italian beef rolls filled with scrumptious yummy elements like pine nuts, raisins, cheese, parsley. They’d simmer for hours and have been mouthwateringly tender by the point we returned from church. We’d dart into the home anxious to take a seat all the way down to Sunday ‘dinner’ which was at all times served round 1 or 2 PM after church. These valuable hours between church and Sunday dinner have been the one time my brother and I didn’t elevate hell for my Mother – wonderful that she didn’t wait till hours later to serve dinner. It might have saved the peace loads longer :o. Sometimes, I add braciole to my sauce pot and smile with heat recollections of serving to my Mother roll the braciole.

With Thanksgiving simply behind us and ideas of household, ideas of Sunday supper left me craving an extended-simmering tender braciola – a meal to heat each my coronary heart and my home. You can also make braciole as small rolls or as a single massive piece of steak.  I opted for a single braciola as we speak.  And mission achieved – as I sort this, my home smells of the fantastic Sunday aromas with which I grew up – a becoming meal to finish the lengthy Thanksgiving weekend. Glad Thanksgiving and buon appetito!

Sunday Braciola 


1/2 cup breadcrumbs

1/three cup golden raisins

1/three cup pine nuts

three cloves of garlic, finely chopped

half cup grated provolone

1/2 cup freshly grated Parmesan

four tablespoons olive oil (or extra), divided

1 piece of flank steak, about 1 half of kilos, pounded to 1/eight inch thickness

Salt and freshly floor black pepper

1 small onion, finely chopped

three/four cup dry crimson wine

2 (28-ounce) cans diced tomatoes

About 1/four cup basil, chopped

Extra parsley, chopped


1. Preheat the oven to 350 levels Fahrenheit.

2. Combine collectively the primary 6 elements in a bowl. Stir in 2 tablespoons of the oil. If too dry, add a bit extra oil.  Season with salt and freshly floor black pepper.

three. Lay out the flank steak.  Be certain the steak is pounded to 1/eight inch thickness. If nonetheless too thick, pound away.  Place the filling over the steak overlaying evenly.  Beginning a the shorter finish, roll up the flank steak into a good cylinder. Tie the roll with butcher’s twine or toothpicks (twine works higher).

four. Warmth a big ovenproof skillet or dutch oven over medium excessive warmth. Add the remaining 2 tablespoons of oil.  Add within the braciola and brown on all sides, about 10 minutes complete. Fastidiously take away the braciola to a plate.  Add the onion to the pot and cook dinner till tenter, about 5 minutes. Add within the wine and convey to a boil, scraping the underside of the pot. Add within the tomatoes. Deliver to a boil after which cut back warmth to medium low. Enable to simmer for a couple of minutes to include all of the substances.  Season with salt and freshly floor black pepper.

5. Add the braciola to the pot.  Cowl with lid or foil and place within the oven. Bake, turning the braciole each half-hour or so and basting with the tomato sauce.  Uncover about 1 hour into baking. Bake till meat is tender, about 1 1/2 to 2 hours. Add a bit extra wine or water to the sauce if wanted because it cooks.

6. Take away the braciola from the sauce and let relaxation. Take away the butcher twine or toothpicks.  Slice the braciola into 1 inch thick slices.  Switch to a warmed platter. Spoon the sauce over. Sprinkle with the basil and parsley.

7. Serve – buon appetito!

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