BON APPETIT'S BRACIOLE

Bon Appetit's Braciole image

A old family recipe for 'brazzoles.' These beef and pork rollups are made with a filling of salami, hard-boiled eggs, garlic, parsley, and cheese. Use your judgment on the amounts of parsley, garlic and grated cheese--you want to flavor them, but not overpower with one particular flavor. The amounts of ingredients always vary according to the size of the braciola meat.

Provided by Buon Appetito

Categories World Cuisine Recipes European Italian

Time 3h

Yield 16

Number Of Ingredients 10

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Ingredients

2 (6 ounce) boneless pork cutlets, about 1/2-inch thick
2 (6 ounce) top round beef cutlets
8 ounces Genoa salami, thinly sliced
6 hard-cooked eggs, sliced
Italian flat leaf parsley, chopped
4 cloves garlic, minced
1 cup Pecorino Romano cheese (such as Locatelli®), grated
kitchen twine
1 tablespoon extra-virgin olive oil
6 cups spaghetti sauce, or as desired (see note for recipe link)

Steps:

Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.
Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.
Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)
Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.

Nutrition Facts : Calories 223 calories, Carbohydrate 13.6 g, Cholesterol 113.6 mg, Fat 12.3 g, Fiber 2.5 g, Protein 13.7 g, SaturatedFat 3.9 g, Sodium 680.4 mg, Sugar 8.5 g

*** Explore more Bon Appetit's Braciole Recipes »

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Lisa Carey

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I love this recipe! It's so easy to follow and the braciole always turns out delicious.

Allison Herrera

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This recipe is amazing! The braciole was so tender and the sauce was perfect. I will definitely be making this again.

HINDU MUZAMIR

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I'm not sure what I did wrong, but my braciole turned out dry and tough. I'm going to try this recipe again, but I'll be more careful with the cooking time.