Braciole

Name: Braciole
Prep time: 6 h 35 min
Cook time: 6 h 35 min
Total time: 6 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters day old Italian bread, crusts removed, cut into 1-inch chunks; 907 grams San Marzano tomatoes, passed through the food mill; 227 grams button or cremini mushrooms, sliced; 2 cloves garlic, smashed and finely chopped; 4 servings Kosher salt; 237 milliliters milk; 4 servings Extra-virgin olive oil; 1 large onion, finely diced; 118 milliliters finely diced pancetta; 118 milliliters grated Parmigiano-Reggiano; 4 servings Grated Parmigiano-Reggiano, for garnish; 1 leave Chopped parsley , for garnish; 118 milliliters toasted pine nuts; 118 milliliters grated provolone; 1 pinch Pinch crushed red pepper flakes; 237 milliliters red wine; 227 grams spinach, stems removed and cut into chiffonade; 4 Tbsps tomato paste; 907 grams top round, cut into 1/2-inch thick slices (about 12); 473 milliliters water

You can never have too many main course recipes, so give Braciole a try. One serving contains 1149 calories, 86g of protein, and 67g of fat. This recipe serves 4. This recipe covers 69% of your daily requirements of vitamins and minerals. A mixture of day old bread, onion, cremini mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 6 hours and 35 minutes.

Instructions

Watch how to make this recipe.

Coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat. Cook the pancetta until it gets brown and crispy, about 5 to 7 minutes.

Ingredients you will need

Olive Oil

Pancetta

Equipment you will use

Frying Pan

Add the onions and crushed red pepper and toss to incorporate with the pancetta. Season with salt, to taste. Cook the onions until they are soft and very aromatic, about 7 to 8 minutes.

Ingredients you will need

Red Pepper Flakes

Pancetta

Onion

Salt

While the onions are cooking, in a large bowl, combine the bread and the milk. Toss to combine and let sit until the bread has absorbed the milk and is very soft. Use your hands to get in there and really squish everything together. Reserve.

Ingredients you will need

Onion

Bread

Milk

Equipment you will use

Bowl

Add the garlic to the pan with the pancetta and onion and saute for 2 to 3 minutes.

Ingredients you will need

Pancetta

Garlic

Onion

Equipment you will use

Frying Pan

Add the mushrooms, season with salt, to taste, and saute until the mushrooms are soft and have let off their moisture, about 4 to 5 minutes.

Ingredients you will need

Mushrooms

Salt

Remove the mixture from the heat and stir in the spinach.

Ingredients you will need

Spinach

Add the onion/mushroom mixture to the reserved bread and stir to combine.

Ingredients you will need

Mushrooms

Bread

Onion

Add the pine nuts, provolone and Parmigiano-Reggiano, and stir to combine. Taste to make sure that the mixture is delicious and season with salt, to taste, if needed. Set aside.

Ingredients you will need

Parmigiano Reggiano

Pine Nuts

Provolone

Salt

Lay the beef slices between 2 pieces of plastic wrap and gently pound with a meat mallet to flatten and even out the slices. Put about 1/4 cup of filling on 1 end of each of the pounded beef slices and roll up. Secure the rolls with toothpicks. Repeat this process with the remaining beef and filling.

Ingredients you will need

Roll

Beef

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Toothpicks

Coat a large, wide pot with olive oil and put over medium-high heat. Season the beef rolls with salt, to taste, and brown them on all sides. When the beef rolls are brown on all sides, remove them from the pan and reserve. Make the sauce in the same pot.

Ingredients you will need

Olive Oil

Roll

Sauce

Beef

Salt

Equipment you will use

Frying Pan

Pot

Remove the oil from the pot that the beef was just browned in.

Ingredients you will need

Beef

Cooking Oil

Equipment you will use

Pot

Add a light coating of fresh olive oil and add the onions and crushed red pepper. Season with salt, to taste, and put the pot over medium heat. Sweat the onions until they are translucent and very aromatic, about 7 to 8 minutes.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Onion

Salt

Equipment you will use

Pot

Add the garlic and saute for another 2 to 3 minutes. Stir in the tomato paste and red wine, and cook for 6 to 8 minutes.

Ingredients you will need

Tomato Paste

Red Wine

Garlic

Add the tomatoes, and 2 cups of water and season with salt, to taste. Return the beef rolls to the pan and snuggle them into the sauce. Bring the sauce to a boil, then reduce the heat and simmer until the beef is very tender and flavorful, about 2 to 2 1/2 hours.

Ingredients you will need

Tomato

Roll

Sauce

Water

Beef

Salt

Equipment you will use

Frying Pan

Remove the toothpicks before serving. To serve, arrange 2 or 3 braciole on each serving plate. Halve 1 or 2 rolls to expose the stuffing. Spoon on some of the sauce and garnish with Parmigiano-Reggiano and chopped parsley.

Ingredients you will need

Parmigiano Reggiano

Stuffing