Authentic Italian Braciole
Authentic Italian Braciole is a delicious and tender dish that takes your Sunday sauce to the next level. Instead of the usual meatballs and sausages, braciole offers a unique twist with its flavorful filling. Typically made with thin slices of beef, the meat is rolled up with a savory mixture of prosciutto, breadcrumbs, and Parmesan cheese, creating a delightful combination of textures and tastes.
It’s a perfect dish for family gatherings or special occasions, offering a comforting and hearty meal. Serve it over pasta or with crusty bread to soak up the flavorful sauce, and you’ll have a dish that truly embodies the essence of Italian cuisine.
Ingredients for Authentic Italian Braciole
- Flank Steak: 1 to 1.5 pounds of flank steak is ideal for this dish. Flank steak is preferred for its tenderness and ability to absorb flavors during braising. You can also use top-round steak or sirloin if desired.
- Prosciutto: 4-6 ounces of thinly sliced prosciutto adds a rich, savory flavor and moisture to the braciole. It pairs beautifully with the beef and breadcrumb filling.
- Breadcrumbs: 1 cup of fresh breadcrumbs (or 3/4 cup if using dried) provides texture and substance to the filling. Adjust the amount based on your preference for filling.
- Parsley: 1/4 cup of fresh parsley, finely chopped, adds a fresh and herby note to the breadcrumb mixture.
- Parmesan Cheese: 1/2 cup of grated Parmesan cheese adds creaminess and a tangy flavor. For the best taste, use freshly grated cheese.
- Salt: 1 teaspoon of salt (plus more for seasoning the rolls) enhances the overall flavor of the dish. Adjust to taste.
- Garlic Powder: 1/2 teaspoon of garlic powder adds depth and aroma to the filling.
- Olive Oil: 2 tablespoons of extra virgin olive oil is used to moisten the breadcrumb mixture. You may need to adjust this based on the type of breadcrumbs you use.
- Tomatoes: 1 can (28 ounces) of crushed tomatoes or whole plum tomatoes (preferably San Marzano) will be used for braising the braciole. These tomatoes contribute to a rich, flavorful sauce.
- Butcher String: You’ll need some butcher string to tie the braciole, ensuring that the rolls stay intact during cooking.
Step by step process for making Authentic Italian Braciole
Step 1 :Prepare the Breadcrumb Mixture:
In a medium bowl, combine 1 cup of fresh breadcrumbs, 1/4 cup of finely chopped fresh parsley, 1/2 cup of grated Parmesan cheese, 1 teaspoon of salt, and 1/2 teaspoon of garlic powder. Drizzle in 2 tablespoons of extra virgin olive oil. Mix everything together until the texture is clumpy yet crumbly. The breadcrumbs should stick together slightly but still fall apart easily. Adjust the olive oil as needed to achieve the right consistency.
Step 2 :Slice and Tenderize the Steak:
Take 1 to 1.5 pounds of flank steak and, using a sharp knife, slice it thinly into 2 or 3 pieces depending on the thickness. Lay the steak slices flat on a cutting board. Using a meat tenderizer, gently pound the meat to flatten it further. This process helps to tenderize the steak and prepares it for rolling.
Step 3 :Layer the Prosciutto:
Lay 4-6 ounces of thinly sliced prosciutto evenly over each piece of flattened steak. Ensure that the prosciutto covers the surface of the meat to infuse flavor and moisture.
Step 4: Add the Breadcrumb Mixture:
Evenly distribute the prepared breadcrumb mixture on top of the prosciutto. Don’t worry if some of the mixture spills out; it can be scooped up for the next roll. The breadcrumbs should cover most of the prosciutto.
Step 5: Roll and Tie the Braciole:
Starting from one end, carefully roll the steak tightly, enclosing the prosciutto and breadcrumb filling. Once rolled, use butcher string to tie the braciole securely at intervals, ensuring it maintains its shape during cooking. Season the outside of the roll with additional salt and pepper for flavor.
Step 6: Braise the Braciole:
In a large pot or Dutch oven, add your choice of sauce (made with 1 can of crushed tomatoes) and bring it to a simmer. Place the tied braciole in the sauce, ensuring it’s partially submerged. Cover and braise on low heat for about 1.5 to 2 hours, turning occasionally, until the meat is tender. The slow cooking allows the flavors to meld and the braciole to absorb the sauce, resulting in a deliciously rich dish.
FAQ’S
What is braciole?
Braciole is an Italian dish made of thinly sliced meat (often beef, veal, or pork) that is rolled up with a filling, typically consisting of breadcrumbs, cheese, and cured meats, then braised in a tomato sauce.
Can I use a different type of meat?
Yes, while flank steak is traditional, you can use top-round steak, sirloin, veal, or pork. Each will offer a different flavor and texture.
What kind of sauce should I use for braising?
A simple tomato sauce works best. Using high-quality tomatoes, like San Marzano, enhances the flavor. You can also add garlic, onion, and herbs for extra depth.
How long should I braise the braciole?
Braise the braciole for about 1.5 to 2 hours on low heat, turning occasionally until the meat is tender and flavorful.
Can I prepare braciole in advance?
Yes, you can assemble the braciole a day in advance and store it in the refrigerator. Braise it just before serving for best results.
What side dishes go well with braciole?
Braciole pairs well with pasta, polenta, or crusty bread to soak up the sauce. A fresh salad or steamed vegetables also makes a great accompaniment.
How should I store leftovers?
Store leftover braciole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze braciole?
Yes, you can freeze cooked braciole. Wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container for up to 3 months.
Do I need to tie the braciole?
Tying the braciole with butcher string helps keep the filling intact during cooking. If you don’t have string, toothpicks can be used as an alternative.
Can I use store-bought breadcrumbs?
Yes, you can use store-bought breadcrumbs, but for better texture and flavor, consider making your own from fresh bread.