Best 4 Braciole With Prosciutto And Provolone Recipes

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Indulge in the classic Italian dish, Braciole, a delectable combination of thinly sliced beef rolled and stuffed with a savory filling of prosciutto, provolone cheese, parsley, and garlic, then simmered in a rich tomato sauce. This article presents three enticing variations of Braciole, each offering a unique flavor profile to tantalize your taste buds. Discover the traditional Braciole with Prosciutto and Provolone, featuring tender beef slices wrapped around a flavorful filling, cooked to perfection in a succulent tomato sauce. For those who prefer a cheesy delight, the Braciole with Mozzarella and Pecorino will satisfy your cravings with its gooey, melted mozzarella and tangy pecorino cheese. And for a spicy kick, the Braciole with Soppressata and Hot Peppers brings the heat with its fiery soppressata and a touch of spicy peppers, sure to ignite your senses. Whether you're a fan of classic flavors or seeking something more adventurous, these Braciole recipes promise an unforgettable culinary experience.

Let's cook with our recipes!

MY MAMA'S BRACIOLE



My Mama's Braciole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

8 slices beef braciole, beef very thinly sliced
Coarse salt and black pepper
8 slices prosciutto di Parma
1 1/2 cups plain bread crumbs, eyeball it
1/2 cup milk, eyeball it
2/3 cup Parmigiano-Reggiano, 3 handfuls
1 small onion, finely chopped
1/2 cup flat-leaf parsley leaves, a couple of handfuls, chopped
1 cup chopped arugula
Plain round toothpicks
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, cracked away from skin
2 tablespoons butter
12 crimini mushrooms, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup beef broth
1 rounded tablespoon tomato paste

Steps:

  • Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
  • Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.

BEEF BRACIOLE



Beef Braciole image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3/4 cup plain breadcrumbs
3/4 cup freshly grated Parmesan, plus more for serving
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped fresh basil, plus 2 whole sprigs of basil
Kosher salt and freshly ground black pepper
7 tablespoons extra-virgin olive oil
5 cloves garlic
1 1/2 pounds beef top sirloin steaks, cut into twelve 1/4-inch-thick slices, then pounded as thin as possible
12 slices prosciutto
3/4 cup red wine, such as Pinot noir
One 28-ounce can crushed tomatoes
1/4 teaspoon crushed red pepper flakes

Steps:

  • Whisk together the breadcrumbs, Parmesan, parsley, chopped basil and 1/2 teaspoon of pepper in a medium bowl. Add 4 tablespoons of the olive oil to a small bowl. Grate 3 cloves of garlic into the olive oil and whisk to combine. Pour the olive oil mixture into the breadcrumb mixture and fluff with a fork until the mixture is evenly combined and resembles wet sand.
  • Arrange one slice of beef on a clean work surface. Top with 1 slice of prosciutto, folding if necessary to fit the slice of meat. Top the prosciutto with 2 tablespoons of the breadcrumb mixture and press slightly to compact it. Fold in the side edges of the beef about a 1/4 inch. Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Secure the opening with 2 toothpicks. Place the finished roll on a rimmed baking sheet and continue the process with the remaining meat, prosciutto and breadcrumb mixture. Once all the meat is rolled, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Add the remaining 3 tablespoons of olive oil to a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to the rimmed baking sheet and brown the remaining rolls.
  • Once all the rolls have been browned and removed from the pan, add the red wine. Cook, scraping up any brown bits from the bottom of the pan, until the harsh alcohol smell burns off and the wine slightly reduces, about 2 minutes. Next, add the tomatoes, basil sprigs, red pepper flakes, 1/4 teaspoon salt and the remaining 2 cloves of garlic. Stir to combine. Add 1/2 cup water to the can of tomatoes and swirl it around to clean any residual tomato from the sides of the can. Add the tomato water to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender, 1 hour 45 minutes to 2 hours.
  • To serve, remove the toothpicks from the rolls and serve topped with red sauce and freshly grated Parmesan.

BRACIOLA STEAKS STUFFED WITH CHEESE AND PROSCIUTTO



Braciola Steaks Stuffed With Cheese And Prosciutto image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 pieces thinly sliced braciola steak (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
4 pieces thinly sliced fontina or other mild white cheese (about 4 ounces)
4 slices thinly sliced prosciutto
16 basil leaves, thinly sliced
2 large eggs, lightly beaten
3/4 cup flour
1 cup dried bread crumbs
1 teaspoon dried thyme
Pinch cayenne pepper
Vegetable oil for frying

Steps:

  • If the braciola is more than about 1/4-inch thick, place the slices between sheets of wax paper and gently pound them. Pair off the braciola slices that are closest in size and shape. Sprinkle the meat lightly with salt and pepper and place a slice of cheese and a slice of prosciutto between each pair, folding them over if necessary so that they do not protrude beyond the edges of the braciola. Reserve a bit of the basil for garnish and place the remainder between the braciola slices.
  • Place the beaten eggs in a wide, flat bowl and place the flour and bread crumbs on separate plates. Mix the bread crumbs with the thyme and cayenne. Dip the braciola in the flour, coating it on all sides and being careful that the pieces do not come apart. Shake off any excess flour and coat the braciola in egg and then in bread crumbs, making sure that the coating seals the edges of the meat.
  • In a skillet large enough to hold the braciola in a single layer, heat the oil over medium-high heat. When hot, add the braciola. Cook, turning once, until nicely browned, about 3 minutes for each side. Drain the braciola briefly on paper towels, place on a serving dish, garnish with the reserved basil and serve.

Nutrition Facts : @context http, Calories 1148, UnsaturatedFat 59 grams, Carbohydrate 39 grams, Fat 85 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 21 grams, Sodium 925 milligrams, Sugar 2 grams, TransFat 2 grams

BRACIOLA - BRACIOLE DI POLLO (CHICKEN WITH PROSCIUTTO)



Braciola - Braciole Di Pollo (Chicken With Prosciutto) image

Make and share this Braciola - Braciole Di Pollo (Chicken With Prosciutto) recipe from Food.com.

Provided by Shawn C

Categories     Chicken

Time P1DT12h15m

Yield 8 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts (filet and pound flat)
1/4 lb prosciutto, sliced super thin
1 bunch parsley, finely chopped
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese or 1/4 cup parmigiano-reggiano cheese
2 eggs
1/4 cup grated provolone cheese
1 bunch basil leaves
1 tablespoon fresh rosemary
3 garlic cloves, minced
olive oil
2 (28 ounce) cans roma tomatoes, crushed
1 tablespoon basil
1 teaspoon salt

Steps:

  • preheat oven 450 degrees F.
  • Lay chicken on flat surface season with salt and pepper.
  • place slices of ham over breasts until all is used.
  • in bowl- mix parsley, bread crumbs, cheeses, eggs, basil and rosemary.
  • layer some filling on each chicken breast on the smaller end roll up the chicken tightly and secure with butchers twine or toothpicks.
  • place in foil pouches and bake 15-20 minutes in shallow pan.
  • make sauce while roasting chicken in large pot saute garlic in olive oil for about 2 minutes.
  • add tomatoes, basil and salt let cook for about 45 minutes at a slow boil.
  • when chicken comes out quickly brown them in a little olive oil, top with sauce and serve over pasta.

Nutrition Facts : Calories 164.1, Fat 4.6, SaturatedFat 2, Cholesterol 92.7, Sodium 466.3, Carbohydrate 11.2, Fiber 2.8, Sugar 5.7, Protein 19.9

Tips:

  • For the best results, use high-quality beef chuck roast. It should be well-marbled and at least 1 1/2 inches thick.
  • To make the braciole easier to roll, pound the beef slices with a meat mallet until they are about 1/4 inch thick.
  • Don't overstuff the braciole. Otherwise, they will be difficult to roll and cook evenly.
  • To prevent the braciole from unrolling during cooking, secure them with toothpicks or kitchen twine.
  • Brown the braciole in a hot skillet before braising them. This will help to develop their flavor and color.
  • Use a good quality marinara sauce for the braising liquid. You can also add other ingredients to the sauce, such as vegetables, herbs, and spices.
  • Braise the braciole for at least 2 hours, or until the beef is tender and cooked through.
  • Serve the braciole with your favorite pasta, rice, or polenta.

Conclusion:

Braciole with Prosciutto and Provolone is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is also a great way to use up leftover beef. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a hearty and satisfying meal, give braciole a try!

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