BRAISED BEEF ROLLS (BRACIOLE DI MANZO)
Tender beef filled with a flavorful stuffing and braised in homemade tomato sauce for hours.
Provided by Slightly Adapted from Lidia Bastianich's 100 Foolproof Italian Dishes
Categories Beef
Time 4h
Number Of Ingredients 22
Steps:
- To make the stuffing: Place the bread cubes and milk into a medium bowl and stir for full coverage. Let soak until bread is very soft (at least 20 minutes).
- Drain the bread, squeeze out the excess milk, and return bread to the bowl. Stir in the chopped egg, parsley, grated cheese, raisins and garlic. Lightly salt and pepper. Mix well and set aside.
- For the beef rolls: With the toothed side of a heavy meat mallet, pound each slice of beef round to a thickness of about 1/4" and about 5 to 6" wide, 6-7" long.
- Top each with a slice of the prosciutto and tap with fingertips to lightly adhere to the beef. Spread 2 to 3 tablespoons of the stuffing over the beef slice, leaving a 1" border around the edges.
- Place one stick of the provolone across the short end on top of the stuffing and fold the short end over the top of it. Fold the side borders in to overlap the edges of the stuffing, then roll the beef into as compact of a tube as possible. Secure the end of flap with one or two toothpicks. Repeat with remaining beef and stuffing. Lightly salt and pepper the rolls.
- Empty the tomatoes into a medium bowl and squeeze them with your hands until they are coarsely crushed, removing the core and ends if there are any.
- Heat the olive oil in a large, heavy casserole (I used a dutch oven) over medium heat. When the oil is hot, stir in the onions and garlic and cook until the onions are wilted, about 5 minutes. Add the braciole into a single layer and cook, turning the braciole every 2-3 minutes until all sides are lightly browned, about 7 minutes. Adjust the heat to prevent the beef from scorching.
- Add the wine to the pot and bring to a boil. Cook until most of it has evaporated. Stir in the tomatoes and bring to a boil. Add tomato paste and bay leaves and stir until the paste is dissolved. Season with the red pepper flakes and lightly salt.
- Adjust the heat to very low or simmer setting until the liquid is at a low simmer, adding water as necessary to keep the braciole completely submerged. Allow to simmer uncovered until the beef is tender, about 3 hours, checking, stirring, and turning every 15-20 minutes and adding liquid to cover braciole if needed (use very hot tap water or pasta water).
- Carefully remove the toothpicks before serving (they're hot!). Lidia says the braciole can be prepared up to 2 days in advance, then warmed over low heat until heated through.
Nutrition Facts : Calories 748 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 188 milligrams cholesterol, Fat 44 grams fat, Fiber 4 grams fiber, Protein 56 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1 roll, Sodium 1664 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
THE BEST BRACIOLE
This is Giada DeLaurentis's recipe from her book Everyday Italian, and it is so wonderful. She does suggest to be creative with the flavorings by using different herbs or cheeses, if you'd like. This is sure to impress. The recipe looks a little lengthy, but it is not complicated or difficult. And don't worry if some of the stuffing falls out during the browning - just spoon it back in if you can, or let it blend into the sauce. It will be great. NOTE: I made 4 of these for a large gathering, browning them in a skillet, then baking them in a 11x15 pan 2 1/2 hrs mostly covered, 30 more minutes uncovered. (For this much, you only need 2 or 3 times the wine and sauce, not 4 times.)
Provided by Recipe Reader
Categories Steak
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.
- Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
- Pat the bread crumb mixture over the steak.
- Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.
- Cook, turning until browned on all sides, about 8 minutes.
- Add the wine to the pan and bring to a boil, and stir in the tomato 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 about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
- Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
- Transfer the slices to a platter, and spoon some sauce over the slices.
Nutrition Facts : Calories 801, Fat 41.8, SaturatedFat 14.2, Cholesterol 142.2, Sodium 2148.9, Carbohydrate 42.2, Fiber 6.4, Sugar 20.1, Protein 51.4
GIADA'S BRAISED TURKEY BRACIOLE
"Braciole" is an Italian technique, which refers to any piece of meat that's stuffed, rolled, seared and then braised in sauce.
Provided by Giada De Laurentiis
Categories Main Course
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- This recipe originated on Giada's Holiday Handbook. Episode: Family and Friends Thanksgiving.
- Preheat the oven to 400 degrees F.
- In a medium bowl, combine the breadcrumbs, olives, Parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt.
- Lay the turkey breasts flat on a work surface. Season the insides evenly with 1 teaspoon salt. Place 3 slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over the breasts. Beginning at the end without the skin, begin to roll the turkey breasts up so that they resemble an unstuffed breast. Tie the breasts in 3 places with butchers twine. Season the outsides evenly with the remaining teaspoon of salt.
- Heat a medium ovenproof braising pan over medium-high heat. Add the remaining olive oil to the pan and heat another minute. Add the turkey breasts skin-side down to the pan and cook, undisturbed, until a deep golden brown, 4 to 5 minutes. Flip the breasts and cook an additional 3 minutes to brown the other side. Remove the breasts to a plate.
- To the pan, add the garlic and cook for 2 minutes. Deglaze with the white wine and stir up all the brown bits from the bottom of the pan using a wooden spoon. Bring to a simmer. Stir in the tomato puree and nestle in the basil. Return to a simmer and add the breasts back to the pan. Cover the pan with the lid and place in the oven until the internal temperature reaches about 145 degrees F, about 30 minutes. Uncover the pan and return to the oven until it reaches 160 degrees F, an additional 15 minutes. Allow the turkey to rest in the pan for 15 minutes before slicing and serving with the sauce.
Nutrition Facts : ServingSize 8, Calories 524
BEEF BRACIOLE
Steps:
- Preheat oven to 400 degrees F.
- Pound out the steaks with a meat hammer until they are approximately 1/4-inch thick. Sprinkle each steak with the minced garlic, fresh parsley and Parmigiano-Reggiano, then some salt and pepper. Roll up each steak and secure with toothpicks. Sprinkle the steaks again with pepper. Place steaks in a casserole pan or roasting pan and cover with the vegetable oil. Bake, rotating occasionally to ensure browning on all sides, 25 to 30 minutes.
- Cover steaks with tomato sauce and cover pan with aluminum foil. Place steaks back in the oven and reduce heat to 325 degrees F. Cook until fork tender, about 3 hours. Serve with your favorite pasta.
ITALIAN BEEF BRACIOLE IS SO GOOD IT'LL MAKE YOU CRY
Italian Beef Braciole, typically called involtini in Italy, are little packets of meat stuffed with a cheese filling and simmered for hours in sauce. They're ridiculously delicious.
Provided by Steve
Categories Entree
Time 5h
Yield 8 Servings
Number Of Ingredients 23
Steps:
- Unless you have mad knife skills, ask your butcher to slice two pounds of lean beef into very thin sheets--as thin as possible.
- Slice the mozzarella into thin strips. Mix the mozzarella in a bowl with the romano cheese, raisins, pine nuts, parsley, and breadcrumbs.
- With a meat hammer, pound out the slices of beef until they're as thin as you can get them.
- Add a few tablespoons of the cheese mixture to the middle of each flattened sheet of beef. Add a thin sheet of prosciutto. Roll up the sheet of beef to form a roll. Tie the roll securely with butcher's twine.
- Heat two tablespoons of olive oil in a skillet and brown the braciole on all sides until nicely caramelized.
- Peel and dice the onion and saute in the olive oil and salt in a heavy bottomed stock pot until the onion is translucent (about 12 minutes).
- Add the garlic and herbs, saute until garlic is cooked and fragrant, but not burned.
- Deglaze by adding the red wine. Cook until the wine is reduced in volume by half.
- Add the tomatoes and tomato paste. Bring to a simmer,
- Add the browned braciole and allow the sauce to simmer on very low heat for an hour to an hour and a half. This cooks low and slow. Be sure to stir the sauce frequently so it doesn't burn on the bottom. If the sauce becomes too thick, thin it by adding a bit of water.
- Simply mix together the ingredients. Sprinkle gremolata on top of dish before serving for a bright citrusy note.
Nutrition Facts : Serving size About 2 Braciole with sauce. Calories
BEEF BRACIOLE RECIPE
Beef Braciole (Braciola) is a company-worthy, classic, hearty, homestyle southern Italian dish that's perfect for a winter night or Sunday dinner. Thin slices of beef with a savory filling slowly braise in a wine-infused sauce for a dish you'll fall in love with!
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 2h30m
Number Of Ingredients 13
Steps:
- Cut top-round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.
- Mince 4 cloves of garlic; slice the remaining 8 cloves.
- Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the beef then sprinkle filling evenly over the proscuitto.
- Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.
- Add the wine and the sliced garlic. Bring to a boil, scraping up any browned bits. Add beef broth, tomatoes and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer.
- Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium or 7-8 hours on low.
- To thicken, place pot back on the stove if cooked in the oven. Remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.
- Season with salt and black pepper to taste. Remove toothpicks and serve over pasta with additional grated cheese if desired.
Nutrition Facts : ServingSize 2, Calories 570 kcal, Carbohydrate 8 g, Protein 63 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 163 mg, Sodium 832 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 13 g
BEEF BRACIOLE RECIPE (INVOLTINI)
Beef Braciole Recipe is an American Italian dish of parmesan and bread crumb stuffed beef roulades braised in a delicious tomato sauce.
Provided by Chef Billy Parisi
Categories Main
Time 1h40m
Number Of Ingredients 9
Steps:
- Add the tomatoes to a blender and blend on medium speed until smooth. Transfer to a medium-size pot, season with salt and pepper, and cook on low heat.
- Next, slice the sirloin roast into 12 thin fillets and pound each of them out on a cutting board in between plastic wrap or a plastic bag until it is about ¼ thick. Season with salt and pepper Set aside.
- In a medium-size bowl mix together bread crumbs, cheese, parsley, garlic, 3 tablespoons olive oil and salt and pepper until combined.
- Add a small amount of the bread crumb mixture to the center of 1 pounded beef fillet and spread it out across the beef fillet pressing it down into the beef. Roll up the beef to make a roulade.
- Repeat until the beef and stuffing has all been used and truss each beef roulade with butcher's twine or a toothpick.
- Next, add 2 tablespoons olive oil to a large pan over medium-high heat and sear the beef on all sides until golden brown, about 2 to 3 minutes per side.
- Add in white wine and cook for 2-3 minutes.
- Pour in the tomato sauce, add a lid to the pan and cook over low heat for 1 hour.
- Remove the butchers twine, slice, and serve.
Nutrition Facts : Calories 334 kcal, Carbohydrate 15 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 81 mg, Sodium 500 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BRAISED BRACIOLE
Provided by Tyler Florence
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.
- Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.
- Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour.
- Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender.
- To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.
MY MAMA'S BRACIOLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
- Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.
BRAISED TURKEY BRACIOLE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- In a medium bowl, combine the breadcrumbs, olives, Parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt.
- Lay the turkey breasts flat on a work surface. Season the insides evenly with 1 teaspoon salt. Place 3 slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over the breasts. Beginning at the end without the skin, begin to roll the turkey breasts up so that they resemble an unstuffed breast. Tie the breasts in 3 places with butchers twine. Season the outsides evenly with the remaining teaspoon of salt.
- Heat a medium ovenproof braising pan over medium-high heat. Add the remaining olive oil to the pan and heat another minute. Add the turkey breasts skin-side down to the pan and cook, undisturbed, until a deep golden brown, 4 to 5 minutes. Flip the breasts and cook an additional 3 minutes to brown the other side. Remove the breasts to a plate.
- To the pan, add the garlic and cook for 2 minutes. Deglaze with the white wine and stir up all the brown bits from the bottom of the pan using a wooden spoon. Bring to a simmer. Stir in the tomato puree and nestle in the basil. Return to a simmer and add the breasts back to the pan. Cover the pan with the lid and place in the oven until the internal temperature reaches about 145 degrees F, about 30 minutes. Uncover the pan and return to the oven until it reaches 160 degrees F, an additional 15 minutes. Allow the turkey to rest in the pan for 15 minutes before slicing and serving with the sauce.
BRAISED BRACIOLE
Make and share this Braised Braciole recipe from Food.com.
Provided by Valerie in Florida
Categories Meat
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.
- Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.
- Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour.
- Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender.
- To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.
Nutrition Facts : Calories 657.2, Fat 35.2, SaturatedFat 12.2, Cholesterol 385.4, Sodium 399.1, Carbohydrate 14.5, Fiber 1.1, Sugar 8, Protein 68.5
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.
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From 2sistersrecipes.com
4.4/5 (13)Total Time 1 hr 20 minsCategory DinnerCalories 224 per serving
- On a clean surface working with 1 package of sliced steak at a time layout the slices flat on wax paper.
- Scatter bread crumbs over the steaks then again with grated pecorino cheese. Lightly drizzle olive oil over the cheese.
- Lay a slice or two of prosciutto on top, then in the center (or at the end of one side) add a chunk of provolone cheese, green onions, and a sprig of fresh parsley on top (which I forgot to add).
- Grab one end of the meat and roll tightly, then tie with a strong string, or butcher's twine to secure. You can also use strong toothpicks to secure the meat. Finally, sprinkle braciole with salt and pepper. Set them aside in a dish. Repeat with the other package of sliced steak.
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- Preheat the oven to 375°. Lay the tenderloin slices on a work surface. In a small bowl, mix the sage with the rosemary and garlic and rub the mixture over the top of each slice. Cover with a slice of prosciutto and roll up the beef, tucking in the sides as you go. Tie the beef braciole with kitchen string and season with salt and pepper.
- In a large ovenproof skillet, heat the olive oil. Brown the beef braciole over moderately high heat, about 4 minutes. Discard the olive oil. Add the wine to the skillet and simmer for 2 minutes, scraping up the browned bits from the bottom of the pan. Whisk in the water and tomato paste and bring to a simmer. Transfer the skillet to the oven and braise the braciole for 15 minutes.
- Transfer the braciole to a plate and cover with foil to keep warm. Simmer the braising liquid over moderately high heat until thickened and flavorful, about 12 minutes. Season the sauce with salt and pepper. Return the beef braciole and any juices to the skillet and simmer briefly to heat through. Transfer the braciole to plates and discard the strings. Pour the sauce on top and serve.
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- Season the veal with salt and pepper. In a medium bowl, combine the pine nuts, currants, pecorino, prosciutto, parsley and garlic. Add the eggs and mix well. Divide the pine nut mixture among the 12 veal pieces, leaving a 1/2-inch perimeter uncovered. Roll each piece of veal tightly and bind with butcher's twine to ensure that the filling stays intact.
- In a large casserole or Dutch oven, heat the olive oil until almost smoking. Add the pancetta and sauté for 2 minutes. Add the onion and sauté for 2 minutes. Remove the pancetta and onion with a slotted spoon, reserving on a plate. Add the veal pieces and brown them on all sides, then remove to a plate, working in batches if necessary to avoid overcrowding the pan. When all of the veal has been browned, add the tomato sauce and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits. Reduce to a simmer and add the veal, onions and pancetta. Cover tightly and simmer for 1 hour. Allow to rest 10 minutes off the heat before serving.
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5/5 (4)Estimated Reading Time 5 mins
- Cut 4 pieces of cooking string and lay 3 of them out on a cutting board. Place your flattened flank steak on top of the strings.
- Place slices of prosciutto on steak covering the surface. Next place your sliced fontina cheese over prosciutto. Next spread the breadcrumb mixture on top of the cheese and lastly add the arugula.
- Carefully roll up the entire steak, jellyroll style. Tie the kitchen string around the steak to hold it together and to keep the filling from falling out. Take the last piece of string and tie up the ends.
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5/5 Total Time 2 hrsServings 8
- In a small skillet, toast the pine nuts over moderately low heat, shaking the pan occasionally, until golden, 5 to 7 minutes.
- In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the shallots and cook over moderate heat, stirring, until golden, 5 minutes. Add the spinach and cook, stirring, until wilted; season with salt and pepper. Add the raisins and 1/2 cup of the chicken broth and bring to a boil, then simmer over moderately high heat until almost all of the liquid has evaporated, 3 minutes. Transfer the spinach to a bowl and stir in the pine nuts, bread crumbs and cheese; let cool slightly. Wipe out the casserole.
- Arrange the chicken thighs on a work surface. Top each thigh with a prosciutto slice and the spinach mixture, spreading it evenly and leaving a 1/2-inch border all around. Tightly roll up each thigh and tie at 1-inch intervals with kitchen string.
- Heat 2 tablespoons of the oil in the casserole. Season the chicken with salt and pepper and add half of the bundles to the casserole, seam side down. Cook over moderately high heat, turning, until browned all over, 5 minutes. Transfer the chicken to a platter; scrape up any cheese from the bottom of the casserole. Repeat with the remaining 2 tablespoons of oil and chicken bundles.
BEEF BRACIOLE {ITALIAN STUFFED STEAK} - HOME. MADE. INTEREST.
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Cuisine ItalianTotal Time 2 hrs 10 minsCategory MainCalories 437 per serving
- Heat a small skillet over medium-high heat and add 2 tablespoon of olive oil. Add the diced onions and cook for 5 minutes then add the garlic and continue cooking for 2 minutes, or until the onions are softened and lightly caramelized.
- In a medium bowl combine the cooked onion and garlic, bread crumbs, pecorino cheese, parmesan cheese, chopped parsley, kosher salt, and pepper. Add 2 tablespoons of olive oil and toss until well mixed.
- Prepare your flank steak by laying it on a prepared flat surface (I cover my counter with enough plastic wrap to cover the area the meat will touch with an extra few inches on each side. Then use a meat mallet to pound the meat to an even ½ inch thick.
- Spread the bread crumb mixture evenly over the steak leaving about an inch bare around the edges.
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BRACIOLE RECIPE (WITH EASY TOMATO SAUCE) | KITCHN
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BRAISED BEEF ROLLS - LIDIA
From lidiasitaly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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