HOW TO MAKE: Braciole #shorts
Braciole is a Neapolitan Classic but also a childhood classic for me that we would often have with our Sunday pranzo or lunch… In every Italian-American movie, it seems like someone is always talking about eating his mamma’s braciole.…it’s that iconic! Just please don’t call the sauce gravy. See below for recipe.
1 1/2 lb (750 g) flank steak, cut into 8 slices
Salt, QB
Freshly ground black pepper, QB
1 cup pine nuts
1 cup raisins
8 slices Parmigiano-Reggiano
1/4 cup extra-virgin olive oil
3 cloves garlic, crushed
1 red onion, diced
1 cup red wine
4 cups (1 L) passata
To prepare the beef rolls: First you need to flatten your flank steak. You can ask your butcher to do this for you, or you can do it yourself by pounding them with a meat mallet until they’re about 1⁄4 inch (0.5 cm) thick.
Lay the flattened slices of meat out, and sprinkle with salt, pepper, parsley, pine nuts, and raisins. Top each with a slice of Parmigiano. Roll them up and either secure with butcher’s twine or a toothpick. Set aside.
For the sauce: Heat the olive oil in a pot over medium heat. When the oil shimmers, add the garlic and beef rolls and sear them until they’re brown on all sides. Add the onions and cook for 30 to 40 seconds. Add the red wine, stirring to pick up any brown bits on the bottom of the pan, and cook until the liquid is reduced by half. Now add the passata and some salt. Bring it to a light boil, and then reduce the heat, cover the pan with a lid and simmer for about 4 hours.
When it’s done, remove the braciole from the sauce and discard the garlic. Top each serving with freshly grated Parmigiano-Reggiano. Enjoy!
Serves 4-6
How to make Authentic Italian Braciole (recipe).
Italian Braciole.
Making Beef and Cheese Braciole like a Nonna!
Braciole is a classic Italian favourite that's sure to please the whole family. Tender slices of beef or pork are rolled up with savory fillings like Parmesan cheese, parsley and garlic before being braised in an irresistible tomato-based sauce. Serve it over pasta, or Polenta with a side of sauteed vegetables. Either way there'll be no leftovers!
Slices of the top round (topside) can be quite large so if they are, you'll want to cut them to make it the perfect size to accommodate two slices of prosciutto. It needs to be pounded to be thin and tenderised.
Braciole offers something special for any occasion; whether you're looking for a hearty weeknight dinner idea or prepping ahead of time for entertaining guests this traditional dish packs all sorts delicious flavours into one impressive main course.
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MAKING ITALIAN BRACIOLE FOR THE FIRST TIME... | SAM THE COOKING GUY
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▪️The time has come for us to make the most deliiously beefy and cheesy BRACIOLE at home!
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00:00 Intro
00:19 Viator Ad
1:36 What is Braciole?
2:35 Making the Stuffing
3:24 Slicing. Pounding, & Seasoning Top Round
5:09 Building
6:42 Tying up Braciole
8:22 Searing Braciole
9:08 Cooking Onions & Building Sauce
9:48 Adding in Braciole
10:03 Cooking Instructions
10:13 The Reveal & Serving
11:34 First Bite
12:03 Outro
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HOW TO MAKE THE REAL BRACIOLE RECIPE | SHORT VIDEO RECIPE | THE CHEF RINO SHOW
#thechefrinoshow #braciole
HOW TO MAKE THE REAL BRACIOLE RECIPE | SHORT VIDEO RECIPE | THE CHEF RINO SHOW
Hi Guys Quick recipe Italian Beef Braciole very easy to make !!!
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BRACIOLE RECIPE | How to Make Braciole Calabresi | Italian Food Recipes
Braciole are a family favourite from southern Italy. Tender veal steak stuffed with salty prosciutto, cheese and fresh spinach, these juicy parcels are the perfect main dish, accompanied with a bold tomato sauce.
Braciole are soooooo good. Eat these involtini di carne and you will be happier ehehe
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INGREDIENTS:
Veal Steak
150g baby spinach
Prosciutto Crudo
Grilled Eggplant
Thinly sliced provolone cheese
Shredded mozzarella
Salt & Pepper
1 x garlic clove
1 x medium size carrot
Basil
400g tomato passata
XVOO
UTENSILS:
1 x large non-stick saucepan
Tongs
Sharp knife
Baking paper
Chopping board
Cooking string
Steak mallet
METHOD:
1. Lay a single sheet of baking paper on top of a chopping board and place one slice of veal steak on top.
2. Add another sheet of baking paper over the top and use a steak mallet to smooth it out.
3. Repeat this for as many slices as you choose to make and season each one with salt and pepper.
4. Remove the second sheet of baking paper and place two slices of grilled eggplant on the steak. Add two slices of prosciutto, one of provolone cheese, chopped baby spinach and shredded mozzarella.
VINCENO’S PLATE TIP: Don’ fill it too much or you won’t be able to roll it closed!
5. Gently fold the steak in, carefully tucking in the ends and pushing the ingredients in if they start to fall out.
6. Once you have rolled it up tightly, begin to wrap a piece of string around one end, and tie a knot to keep it in place.
7. Wrap the string around the veal, approx. 3cm apart and once you get to the end, bring the string underneath it and back up around the top.
8. Tie a knot nice and tightly at the end and put it to the side.
9. Once you have made as many as you need, heat up some olive oil in a large pan and shallow fry them
10. Turn each one until they are slightly browned all the way around.
11. Let the veal rest on the side and add finely chopped garlic to the same pan of oil.
12. Once it has begun to brown, add chopped Spanish onion, carrot and basil and leave to simmer.
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