Braciole Italian Stuffed Meat Rolls and Video

We love Braciole Italian Stuffed Meat Rolls. It's always a treat to get that on Traditional Sunday morning dinner in an Italian household.


Braciole Italian Stuffed Meat Rolls and Video



Braciole is a stuffed roll with herbs, spices, bread crumbs, garlic. Through the years I have grown fond of using thinly sliced pork over beef. It makes a great rich flavor for your Sunday Sauce.

After you roll it up, to keep it together you can either use toothpicks or chef string to hold them together. I always worry about using the toothpicks, so after frying them seam down and they are sealed completely I take out the toothpicks before adding them to the sauce if using.

I also like to simmer them in their own pan seam down so they don't open up. That has been successful when I don't want to worry about the stuffing getting into my whole pot of sauce if there is an anomaly of some kind.

I can still remember mom making these on Sunday morning and the smell of garlic in the oil frying before she started to saute them. The outside of the meat was always deliciously seasoned.

Braciole Italian Stuffed Meat Rolls and Video

Braciole is a stuffed meat roll using with beef or pork. It is stuffed with herbs, egg and bread crumbs. Always a treat when mom made this, usually around the holiday.


Braciole Italian Stuffed Meat Rolls and Video

Braciole Italian Stuffed Meat Rolls and Video





Braciole Italian Stuffed Meat Rolls and Video



Braciole Italian Stuffed Meat Rolls and Video

Braciole Italian Stuffed Meat Rolls and Video

instructions:


2 lbs. bottom round or flank steak, cut into ¼ thick slices or round steak or use thinly sliced pork
salt and freshly ground black pepper to taste
1 cup chopped or sliced thick boiled eggs usually 3 eggs
1 cup ITALIAN flavored bread crumbs mixed with 1/2 cup freshly grated Pecorino Romano or Parmesan cheese
4-6 cloves chopped garlic
3 or 4 whole cleaned cloves of garlic
1/2 cup chopped fresh flat Italian parsley leaves
4 tablespoons extra virgin or regular olive oil..... and canola oil for frying.

Layer each in order on top of meat after pounding meat thin see directions( this is the stuffing for the meat) ending with olive oil, secure with tooth pick, then using canola oil for frying , putting seam down.....

Directions:

Pound steak into thin 4 x 6 inch pieces. Put slices between waxed paper and whack it with the back of a sauté pan or meat pounder. Roll up each slice after filling, about 2 to 3 tablespoons of egg filling and tie with string or secure with toothpicks. Heat a large sauté pan over high heat and add 1/4 inch of oil. When oil is heated add 3 whole cloves of garlic and the meat rolls seam side down Lower the heat, brown them on both sides, remove from pan when brown and held together. Remove garlic if it starts to turn too brown. 
 Add the Braciole to your favorite Sunday sauce add some burgundy wine and simmer with the rest of the meat and continue cooking as required. Serves: 4 - 6 with sauce

Recipes for sauce:


Recipe inspired & dedicated to the memory of my mom, Margaret Ann Fanelli Colenzo

Created using The Recipes Generator

4 comments

  1. MAMMA MIA I CAN'T TAKE IT...MY MOUTH HAS BEEN WATERING SO MUCH....IT'S RUN DRY!!!
    STOP, YOU'RE KILLING ME!!! LOL....
    BROTHER JOHN

    ReplyDelete
  2. delicious no doubt and fairly healthy too with protein and more, well rounded dish in flavours and visual. thanks for sharing xxx Rico|Recipes

    ReplyDelete
  3. Oh my goodness that is one mouth watering meat roll..delicious!!!

    ReplyDelete

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