Sicilian Braciole Recipe

Sicilian Braciole

From hinoone66 16 years ago

This dish reminds me of sundays at me grams house. this is also great soaking in your favorate sauce for a few hours.

3/4-dried plain breadcrumbs shopping list
5-tablespoons olive oil divided shopping list
2-pounds thin,flat beef cut for braciole (such as top round. I use about 3 cuts, and make 3 brocioles) shopping list
salt and pepper shopping list
4 to 6 slices mortadella or prosciutto shopping list
3/4 cup of good caciocavallo or pecorino romano shopping list
2-tablespoons minced garlic shopping list
1/3 cup freshly chopped Italian parsley shopping list
1/3 cup pine nuts or whatever you like shopping list
3-hard boiled eggs shopping list
1- cup dry red wine shopping list
1/4 cup of tomato paste shopping list
fresh or dried basil to your taste shopping list
1-(28-ounce) can whole italian plum tomatos, crushed, with juices shopping list
2-bay leaves shopping list
fresh oregano to taste shopping list
dried rosemary to taste shopping list

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.

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minigirl 13 years ago
It sounds good but the true sicilian way is to use a flank steak and put in only eggs, garlic, prosciutto, parsley, basil, and very little oregano, bay leave, romano cheese, salt pepper and roll and wrap and tie in gause, and place it into the sunday sauce with meatballs, pork ribs and susage, and cook it for over 2 and one-half hours and serve with short pasta.
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crazycookinchick 14 years ago
This sounds the closest thus far to the braciole I made last year! My only addition is provolone!! Oh yes, I got about a 1/4 lb, perhaps 1/2 it was a great cooking snack and threw it in with the meats, cheese, and hard boiled eggs. OH my goodness......
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anthonyitaliano 14 years ago
oh! mortadella or prosciutto added to the braciole!!! I have never tried this. Sounds wonderful!!! :-)
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sitbynellie 15 years ago
Just stumbled upon this recipe. Looks great - I've saved it to try soon!
Have a lovely Easter
Love sitbynellie
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sirshawnthebrewer 16 years ago
I love a good Braciole!!!

I will be trying this recipe soon.:)
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" It was excellent "
marriage ate it and 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.
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hinoone66 Scranton, PA

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Reviewed by 2 people

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.

marriage in Apalachin loved it