Recipe

Sicilian Braciole Recipe

	Hinoone66 / All my dishes 1 year, 9 months ago This dish reminds me of sundays at me grams house. this is also great soaking in your favorate sauce for a few hours. Prep:30m Cook:180m Servings:6	Hinoone66
	homemade

Does this look good? Yeah! / Nope

Fans

marriage

invisiblec

Ingredients

3/4-dried plain breadcrumbs

5-tablespoons olive oil divided

2-pounds thin,flat beef cut for braciole (such as top round. I use about 3 cuts, and make 3 brocioles)

salt and pepper

4 to 6 slices mortadella or prosciutto

3/4 cup of good caciocavallo or pecorino romano

2-tablespoons minced garlic

1/3 cup freshly chopped italian parsley

1/3 cup pine nuts or whatever you like

3-hard boiled eggs

1- cup dry red wine

1/4 cup of tomato paste

fresh or dried basil to your taste

1-(28-ounce) can whole italian plum tomatos, crushed, with juices

2-bay leaves

fresh oregano to taste

dried rosemary to taste

Directions

Brown breadcrumbs over medium high heat with 2 tablespoons of oil until toasted. Put into mixing bowl. Tenderize meat with mallot till its about 1/4 of an inch thick. season both sides with salt and pepper.Lay montadella or prosciutto slices on meat, leaving about 1 inch all the way around edges open. Add grated cheese,garlic,salt and pepper to taste,nuts,oregano,and rosemary to breadcrumbs.Stir to combine. Add on top of meat. Cut up eggs, add to center of breadcrumbs.Roll the beef tightly, cup up ends. Tie once lenghtwise,

and afew times arond meat.Heat remaing oil in pan large enough to hold the meat.Brown all sides of meat on medium high heat.Remove meat, deglaze with wine. In a seperate bowl add basil and paste to tomatos, mix well. Put a little sauce on bottom of pan. Add meat back to pan. Pour remaining sauce over braciole.Add enough water or beef stock to come 2/3 of the way up meat.Add bay leaves and bring to a boil.Cover and reduce heat to simmer. Simmer for 2 hours, basting meat every now and then. Remove meat from pan, cover lightly and let sit for 20 to 30 minutes. If need be, continue to cook down sauce to thicken. After meat has cooled, cut off srings, slice and serve covered with sauce. Sauce is also great over pasta.

Recent Gawkers

ttaaccoo

doubled

otterpon

sitbynel

texn8

rime

rosemary

bobbydee

mrgresch

pleclare

hinoone6

wdsdy

Not quite what you're looking for? See more Main Dish / Beef

Or see more just like this

Comments

marriage 1 year, 9 months ago said:
This recipe reminds me of my father, who I dearly miss. I will be trying this one soon. I can't wait until the smells fill up the house. Wonderful post, thank you for sharing.