Sicilian Braciole Loaf: A Culinary Journey Through History and Flavor
Embark on a delightful culinary adventure with Sicilian Braciole Loaf, a traditional Italian dish that embodies the essence of Sicilian cuisine. This savory masterpiece, also known as "Braciole al Forno," is a delectable combination of seasoned ground beef, aromatic herbs, and savory fillings, all wrapped in thinly sliced flank steak and baked to perfection. Immerse yourself in the rich history of this dish, originating from the vibrant streets of Palermo, where it has been a beloved family recipe for generations. Discover the secrets behind its unique preparation, from selecting the finest cuts of meat to creating the perfect blend of spices and fillings. Unravel the culinary artistry behind this dish as you explore the step-by-step instructions and helpful tips provided in the article.
But that's not all! Along with the classic Sicilian Braciole Loaf recipe, this article offers a treasure trove of variations to tantalize your taste buds. Experiment with the delectable Turkey Braciole, a lighter and healthier twist on the traditional recipe, perfect for health-conscious individuals. Indulge in the delightful Braciole alla Messinese, a Sicilian specialty featuring a succulent filling of raisins, pine nuts, and capers, adding a burst of Mediterranean flavors to the dish. And for those who love a spicy kick, the Spicy Braciole is a must-try, with its fiery blend of chili flakes and red pepper flakes adding an extra layer of heat.
Whether you're a seasoned cook or just starting your culinary journey, the Sicilian Braciole Loaf article has something for everyone. With its detailed recipes, helpful tips, and fascinating historical background, this article will guide you through the process of creating this iconic dish and its variations, transforming your kitchen into a celebration of Sicilian culinary heritage. So, gather your ingredients, prepare your palate, and embark on a delicious adventure with Sicilian Braciole Loaf and its irresistible variations.
SICILIAN BRASCIOLE A LA LENA
This recipe is so good that when my mom made these for Sunday dinner I wouldn't eat the pasta served. I hope you enjoy this recipe as much as I do. They are well worth the effort! Serve sliced over pasta.
Provided by Anthony J. Canestro
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil a heavy skillet over medium heat. Saute onion until translucent, 10 minutes. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from heat, and allow to cool.
- In a medium bowl, combine bread crumbs, Romano cheese, raisins, pine nuts and pepper.
- Pound steak to 1/2 inch with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 1 inch border around the edges. Spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end, and tie tightly with kitchen twine.
- Heat remaining olive oil in Dutch oven over medium-high heat. Brown roll on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, reduce heat to low, and simmer, covered, for 2 hours, until tender.
Nutrition Facts : Calories 807 calories, Carbohydrate 58.9 g, Cholesterol 115.5 mg, Fat 42.6 g, Fiber 8.1 g, Protein 45.2 g, SaturatedFat 12.8 g, Sodium 1254.5 mg, Sugar 25.9 g
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.
SICILIAN STICK TO YOUR RIBS MEAL: MEATLOAF BRASCIOLE (ROLL UPS), PASTA, BROCCOLINI AND RICOTTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 450 degrees F.
- Put water on to boil for your pasta.
- Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.
- Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
- Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
- While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
- To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste. Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper.
SICILIAN BRACIOLE LOAF
Make and share this Sicilian Braciole Loaf recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 350°.
- In a large skillet, heat the oil; cook the onion, celery, and carrot over med-low heat, stirring frequently, for 4 minutes or until vegetables are nearly softened.
- Add in the garlic and cook, stirring 1 minute.
- In a large mixing bowl, gently but thoroughly mix together (use your hands) the ground meats, 3/4 cup of the bread crumbs, cheese, eggs, salt, and pepper.
- On a large piece of waxed paper, pat the meat into a 9x12 inch rectangle.
- In a small mixing bowl, stir together the currants, parsley, sage, marjoram, lemon peel, and remaining 1/4 cup bread crumbs.
- Sprinkle the mixture over the meat, leaving a 1-inch border on all sides.
- Use the waxed paper to help roll up the meat from the long side.
- Invert the roll into a 13x9 inch baking dish; discard the waxed paper; smooth the edges of the meat to form a neat roll.
- Bake 45-50 minutes or until the roll is firm and nicely browned.
- Make the sauce while the loaf is baking.
- In a large skillet, heat the butter; cook the mushrooms and shallots over med-low heat, stirring frequently, about 5 minutes or until the mushrooms are soft and have given up their liquid.
- Increase the heat to medium; cook, stirring frequently for 2 minutes or until about half of the liquid is evaporated.
- Stir in the flour; cook, stirring 1 minute.
- Whisk in the broth, marsala, and herbs.
- Bring to a boil, stirring.
- Lower heat to med-low and simmer, stirring frequently, for 3 minutes.
- Season to taste with salt and pepper.
- Take the meat loaf out of the oven and let stand 10 minutes.
- Cut into 12 slices and serve with the sauce.
Nutrition Facts : Calories 427.7, Fat 20.2, SaturatedFat 8.4, Cholesterol 156.3, Sodium 1035, Carbohydrate 25.4, Fiber 2.8, Sugar 7.5, Protein 31.1
RACHAEL RAY'S MEATLOAF BRASCIOLE
Make and share this Rachael Ray's Meatloaf Brasciole recipe from Food.com.
Provided by Christina P.
Categories Lamb/Sheep
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Combine first 11 ingredients as if you were making meatloaf.
- Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide.
- Cover meat with spinach and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log.
- Drizzle the log with extra-virgin olive oil to coat lightly.
- Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve.
Nutrition Facts : Calories 694.9, Fat 49.6, SaturatedFat 20.7, Cholesterol 219.9, Sodium 953.5, Carbohydrate 18.4, Fiber 1.5, Sugar 6.2, Protein 42.8
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 the right cut of meat: Look for a thin, flank steak or skirt steak. These cuts are tender and will cook quickly.
- Pound the meat thin: This will help it cook evenly and quickly.
- Use a flavorful marinade: The marinade will help to tenderize the meat and add flavor.
- Don't overcook the meat: Braciole should be cooked until it is just cooked through, otherwise it will become tough.
- Serve braciole with your favorite sides: Some popular sides include pasta, rice, or vegetables.
Conclusion:
Sicilian braciole is a delicious and easy-to-make dish that is perfect for any occasion. With its tender meat, flavorful sauce, and crispy breadcrumbs, braciole is sure to be a hit with everyone at your table. So next time you're looking for a new and exciting recipe, give Sicilian braciole a try!
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