How to make Authentic Italian Braciole (recipe).
Italian Braciole.
Making The BEST BRACIOLE In Sunday Gravy
In episode 3 of the Italian Sunday dinner series, I teach you how to make Beef Braciole in Sunday sauce/gravy. This is a Sicilian style Braciole recipe with raisins, pine nuts, and a few other great ingredients. If you don't like raisins, omit them. But, I really encourage you to try them, as they go so well in this delicious Italian braised beef dish.
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The Ultimate Pork Braciole Recipe: So Juicy and Flavorful!
The Brooklyn Brothers show you how to make Braciole for Sunday gravy or sauce. This Pork Braciole recipe is a great compliment to Sunday Gravy. Braciole are an Italian meat dish of pork cutlets rolled up around herb and garlic stuffing, cooked in tomato sauce. Braciola can also be made with beef, or veal or chicken. They don't have to be cooked in the sauce, or stuffed. In fact, Braciole can refer to simple and plain pork chops as well.
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Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network
Braciole is a rich, velvety main course that will make your holiday party the hit of the season - Giada
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Braciole
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 10 min
Prep: 25 min
Cook: 1 hr 45 min
Yield: 4 servings
Ingredients
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
Directions
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.
Simple Tomato Sauce:
Yield: 6 cups
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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Giada De Laurentiis Makes Braciole | Everyday Italian | Food Network
Binging with Babish: Braciole from Everybody Loves Raymond
This week on Binging with Babish, I set out to make braciole from Everybody Loves Raymond.
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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