Best 3 Braciola Iii Recipes
**Braciola: A Journey Through Italian Culinary Delights**
Braciola, a classic Italian dish, is a culinary symphony of flavors and textures that captivates taste buds and embodies the essence of Italian cooking. Originating from various regions of Italy, braciola boasts a rich history and diverse preparations, each influenced by regional traditions and culinary ingenuity. Embark on a culinary odyssey as we explore three enticing braciola recipes that showcase the versatility and delectable nuances of this iconic dish.
The first recipe, "Braciola al Sugo," takes us to the heart of Southern Italy, where braciola is simmered in a rich and flavorful tomato sauce. Tender slices of beef are meticulously rolled and stuffed with a savory filling of breadcrumbs, cheese, and herbs, then browned and braised in a succulent tomato sauce. The result is a harmonious blend of textures and flavors, where the tender beef and savory stuffing are enveloped in a vibrant and aromatic sauce.
Next, we venture to the picturesque island of Sicily for "Braciola alla Siciliana." This version features succulent slices of pork or veal that are meticulously pounded and stuffed with a tantalizing mixture of minced meat, breadcrumbs, cheese, and aromatic herbs. The braciola is then seared to perfection, releasing a burst of flavors, and simmered in a rich tomato sauce infused with the essence of Mediterranean spices. The combination of tender meat, savory stuffing, and exquisite sauce creates a symphony of flavors that will transport you to the vibrant streets of Sicily.
Last but not least, we journey to the enchanting region of Tuscany for "Braciola alla Fiorentina." This recipe showcases the simplicity and elegance of Tuscan cuisine, using only a few carefully selected ingredients to create a dish of remarkable depth and character. Thin slices of beef are meticulously pounded and seasoned, then grilled over a bed of hot coals, infusing them with a smoky and charred aroma. The grilled braciola is then served with a drizzle of fragrant olive oil, a sprinkle of fresh herbs, and a squeeze of tangy lemon juice, allowing the natural flavors of the beef to shine through.
These three braciola recipes offer a glimpse into the diverse culinary heritage of Italy, highlighting the regional variations and unique flavor profiles that make this dish so captivating. Whether you prefer the rich and hearty flavors of "Braciola al Sugo," the tantalizing aromas of "Braciola alla Siciliana," or the rustic elegance of "Braciola alla Fiorentina," these recipes will surely delight your palate and leave you craving for more.
BEEF BRACIOLA
This impressive roast comes together quickly with a no-cook stuffing, then braises gently in the oven, becoming meltingly tender. The best part? The tomatoes in the baking dish and juices from the meat cook down into an extra-savory sauce for a bowl of pasta to serve on the side.
Provided by Food Network Kitchen
Categories main-dish
Time 3h25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the braciola: Preheat the oven to 350 degrees F. Toss the pine nuts in a small skillet over low heat until lightly toasted, about 3 minutes. Cool and chop.
- Combine the bread and 2 cups warm water in a medium bowl, then let soak until softened, about 5 minutes. Squeeze out the excess water, then add to a large bowl with the Parmesan, parsley, garlic, eggs, scallions and pine nuts and mix to combine well. Season with 1/2 teaspoon salt and several grinds of black pepper.
- Set the flank steak on a cutting board. Use a knife to score the steak down the middle against the grain, cutting only halfway through its thickness. Working from the center out toward the edges, cut thin flaps from the score to the edge, like a gatefold. Pound with the flat side of a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with salt and pepper.
- Layer the prosciutto over the steak, leaving a 1-inch border around the edges. Layer the provolone over the prosciutto. Pat the stuffing in an even layer over the provolone. Roll the steak around the fillings like a jelly roll, from short side to short side. Tie closed at 2-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat. Sprinkle the outside of the braciola with salt and pepper.
- For the sauce: Heat the oil in a large Dutch oven over medium heat. When the oil is hot, brown the braciola on all sides, about 6 minutes total. Remove to a plate. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook until softened, about 1 minute. Pour in the red wine and bring to a boil. Reduce the wine until almost gone, then add the tomatoes, oregano and bay leaf. Add the braciola back to the pot with enough water to come halfway up the sides of the braciola (1 to 2 cups). Bring to a simmer, then cover and bake until fork tender, 1 hour and 30 minutes to 1 hour and 45 minutes.
- For serving: Remove the braciola to a cutting board and let rest 10 minutes. Meanwhile, bring the sauce to a simmer on the stove top. Stir in the parsley. Untie and slice the braciola into 6 thick slices on a slight bias. Spread about 1 1/2 cups sauce on a rimmed platter and arrange the braciola slices on top. Add the cooked pasta to the simmering sauce and toss to coat, adding up to 1/2 cup pasta cooking water if it seems dry. Sprinkle with the Parmesan, then toss and serve alongside the braciola.
BRACIOLE
In our family Braciole was served as a special treat for birthdays and holidays. It was Grandma's specialty and the preparation was time consuming. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with Grandma's delicious sauce, made a colorful picture. —Cookie Curci, San Jose, California
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string. , In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. , Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.
Nutrition Facts : Calories 330 calories, Fat 20g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 1028mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
BRACIOLE
For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
- Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
- Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
Tips:
- Use flank steak or skirt steak for the best results. These cuts are thin and can be easily rolled up.
- Pound the steak until it is very thin. This will help it cook evenly.
- Use a variety of fillings for your braciola. Some popular options include breadcrumbs, cheese, cured meats, and vegetables.
- Roll the braciola tightly and secure it with toothpicks or kitchen twine.
- Brown the braciola in a pan before simmering it in sauce. This will help to develop flavor.
- Use a flavorful sauce for your braciola. Tomato sauce, wine sauce, and broth are all good options.
- Simmer the braciola in sauce for at least 1 hour, or until the meat is tender.
- Serve the braciola with your favorite sides, such as pasta, rice, or vegetables.
Conclusion:
Braciola is a delicious and versatile dish that can be made with a variety of fillings and sauces. It is a great way to use up leftover steak or skirt steak. Braciola can be served as an appetizer, main course, or side dish. It is also a great dish to make ahead of time and reheat later.
This recipe for braciola is just one of many ways to make this classic Italian dish. With a little creativity, you can create your own unique version of braciola that your family and friends will love.
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