Introducing a culinary masterpiece that has captivated taste buds for generations, Italian Braciole Without Red Sauce. This delightful dish, also known as Involtini, features thin slices of flank steak or round steak, meticulously pounded and stuffed with a savory mixture of breadcrumbs, garlic, parsley, cheese, and other delectable ingredients. Braciole is typically braised in a rich tomato sauce, but this variation offers a tantalizing twist by omitting the sauce, allowing the natural flavors of the meat and stuffing to shine through.
In this comprehensive guide, we present three enticing recipes that cater to diverse preferences. The first recipe showcases the classic Italian Braciole preparation, where the stuffed meat rolls are seared, browned, and then simmered in a flavorful broth until fall-apart tender. The second recipe introduces a modern twist with its tangy and aromatic Lemon-Herb Braciole, featuring a zesty lemon-herb sauce that perfectly complements the savory filling. For those seeking a quick and effortless meal, the third recipe presents a time-saving alternative: Air Fryer Braciole, where the meat rolls are cooked to perfection in the convenience of an air fryer, resulting in a crispy exterior and a tender, succulent interior.
Whether you're a seasoned chef or a home cook looking to impress, our Italian Braciole Without Red Sauce recipes provide step-by-step instructions, detailed ingredient lists, and helpful tips to ensure success in your culinary adventure. Prepare to embark on a taste journey that combines the richness of Italian flavors with the convenience of modern cooking techniques.
AUTHENTIC BRACIOLE RECIPE
beef braciole in sauce with raisins and pine nuts
Provided by Claudia Rinaldi
Categories Main Course
Time 2h30m
Number Of Ingredients 13
Steps:
- Make your butcher (or do it yourself, if you have the meat mallet) beat the meat to flatten the slices.
- Sprinkle them with a pinch of salt and a few grinds of pepper.
- Peel and finely chop the garlic clove, 1 tablespoon of parsley, the raisins, and pine nuts.
- Divide the result between the meat slices and spread it evenly on one side, leaving borders clean.
- Dice the caciocavallo cheese in small pieces and place them in the center of each slice.
- Roll up the slices and fix them with a few toothpicks (seal all sides as best as you can to not let the filling come out).
- Peel and finely chop the onion, the carrot, and the celery stalk.
- Heat 2 tablespoons of olive oil in a medium pan, add the meat rolls and pan-fry them a few seconds on every side, making sure you are sealing the entire surface.
- Remove the meat and set it aside.
- If necessary, add a tablespoon of olive oil. Add the onion, carrot and celery stalk trite, and cook, medium heat, for about 5 minutes.
- Return the meat rolls to the pan, cook them a few minutes, and add the tomato passata and the tomato paste.
- Add a pinch of salt and pepper. Mix and taste for salt.
- Cover, lower heat to the minimum (the lowest heat available on your stovetop), and cook braciole two hours (check and add water if needed).
- Serve braciole hot with a few tablespoons of the sauce and sprinkled with the remaining, chopped, parsley.
- Cook pasta according to package directions and season it with the remaining tomato sauce.
Nutrition Facts : Calories 625 kcal, ServingSize 1 serving
BEEF BRACIOLE
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
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.
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.
Tips:
- Choose high-quality ingredients: Use the best quality meat, bread crumbs, and cheese you can find. This will make a big difference in the flavor of your braciole.
- Don't overstuff the braciole: If you stuff the braciole too tightly, it will be difficult to roll and cook evenly. Leave a little space for the filling to expand.
- Brown the braciole before braising: This will help to develop flavor and color. You can brown the braciole in a skillet over medium heat for a few minutes per side.
- Use a good quality braising liquid: The braising liquid is what will give the braciole its flavor, so make sure to use a flavorful liquid. You can use beef broth, chicken broth, tomato sauce, or even wine.
- Cook the braciole until it is fall-apart tender: This will typically take at least 2 hours, but it may take longer depending on the size and thickness of the braciole.
Conclusion:
Braciole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat and bread, and it can be served as an appetizer, main course, or side dish. The tips above will help you make the best braciole possible, so be sure to give them a try.
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