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Braciole, Puglian Style

Braciole, a Southern Italian dish of rolled meat with a savory filling and slow cooked in a tomato sauce. This version from Puglia is easy and delicious
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: Beef, cheese, Tomato
Servings: 2 servings, 4 braciole each
Ingredients
  • 8 thin cut flank or top round sandwich steaks
  • 2 oz thin sliced prosciutto
  • 2 crimini mushrooms thin sliced
  • 2 cloves garlic thin slice
  • 2 oz fresh mozzarella cheese cut into small chunks
  • ¼ cup parsley leaves
  • 2 - 3 cups tomato sauce of your choice
  • 1 TBS extra virgin olive oil
  • kosher salt and fresh ground black pepper to taste

Instructions

  • In a sauce pan large enough to hold the sauce and 8 braciole, slowly heat your tomato sauce
  • While the sauce heats, prepare the braciole
  • Take a one small steak and place in a ziploc bag you have cut open on one side
  • Using the heel of your palm, gently pound the steak until between ⅛” to ¼’ thick (3mm-6mm)
  • Repeat for remaining slices of beef
  • Spread beef slices out on a flat surface. Sprinkle each with kosher salt and fresh ground black pepper.
  • Divide the prosciutto into 8 pieces, then place on on each slice of beef
  • Add the 2-3 slices of mushroom, several pieces of mozzarella, several slices of garlic and a few parsley leaves to each piece of meat. Place them closer to one end than the other.
  • Starting at the end nearest your filling, roll each piece of beef into a cylinder. Try to tuck in the sides to hold in the filling as you roll
  • Secure with toothpicks.
  • Heat a small amount of olive oil in a large skillet or Dutch oven over medium-high heat.
  • Place the beef rolls, seam side down in the skillet and brown. This seals the seam. .
  • Cook, turning the meat occasionally until each roll is nicely browned on all sides, 4 -5 minutes total..
  • When all the braciole are browned, place them in the tomato sauce. Give them a gentle push to make sure they are each submerged or mostly submerged, in the sauce
  • Cover and cook on low heat, turning occasionally until beef is tender about 1 1/2 hours. When done remove toothpicks and serve with pasta