Braciole, a dish that has journeyed from the humble old world kitchens of Italy to the busy streets of America… adapting a little along the way.
Read more: Braciole: A Taste of Italian-American TraditionHow do you pronounce braciole?
In Italy, one might hear “brah-chee-oh-lay” or “brah-chaw-luh” (with tight vowels and a slightly rolled “r”), and even “ah-bra’zhul,” depending on the region.
Or, if you’re from New York or New Jersey (like me) you’ll likely hear “bra-jole“. So feel free to take your pick.
Braciole is a technique with roots deeply steeped in Sicily, Calabria, and Campania. It’s a method of pounding meat thin, filling it, rolling it up, then braising. This idea was brought to America by Italian immigrants in the late 19th and early 20th centuries, where they adapted this dish to use more accessible and affordable cuts of meat they found in America – like flank steak, top round, skirt steak and sirloin.
Traditional variations mostly included pork – and you might see it called Involtini which simply means “little bundles” of thinly sliced meat rolled up with cheese and breadcrumbs. Either way, it’s pretty much the same idea.
By way of a long journey, with tweaks and variations, the American version of Braciole was born — a dish that was much heartier than its original Italian counterpart. Braciole nods respectfully to the prosperity that Italian immigrants had found in America.
So, while Braciole is intricately connected to it’s Italian roots, both in concept and base, the version we have come to know and love honors the resourcefulness of Italian immigrants, making braciole a wonderful example of Italian-American cuisine.
What’s Inside?
A traditional filling of breadcrumbs, garlic, pecorino, provolone and parsley mixed with a little extra virgin olive oil is a simple and classic version that you can rely on. You’ll see other family versions with a slice of prosciutto, a hard boiled egg, or pine nuts and raisins. So you get the idea, whatever you think will complement the meat can end up in the stuffing. We’ll make a simple, classic braciole today using fresh parsley, breadcrumbs, cheese and garlic, then it will simmer long and slow in a passata – which is simply strained tomatoes, you can make this or use your favorite sauce. We’ll fragrance the passata with a few smashed garlic cloves and salt and pepper. Then as the meat braises, a natural broth will release and the flavors of the filling and meat will infuse the sauce, bringing it all together. This is a simple dish that isn’t short on flavor.
Perfect for a Dinner Party
Braciole is visually appealing for entertaining. The rolled-up meat reveals an intricate, spiraled layered when sliced. It looks complicated and elegant and presumes a long time spent in preparation – even though it is very simple to prepare.
Since this is a braised dish, it tastes just as good, sometimes even better, when made a day in advance. This makes braciole a stress-free option for entertaining, allowing you to prepare it ahead of time, if you choose.
How to Serve
Consider serving braciole alongside pasta, using the passata from the pot and garnishing generously with grated cheese.
Nestle braciole into homemade, buttery mashed potatoes serving alongside the sauce.
Or, go with a traditional approach by first tossing cooked pasta with a little sauce and grated cheese and presenting it as a small, appetizer-sized portion. Then, the braciole are served with the remaining sauce and accompanied by sides such as sautéed green vegetables, rapini (broccoli rabe) being a good choice.
Serve with a fresh, crusty loaf of bread to soak up the sauce.
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Equipment
- Dutch Oven or pot big enough for browning the braciole and braising
Ingredients
- 1 cup breadcrumbs, seasoned preferably homemade, crusts removed
- 4 cloves garlic, minced use fresh garlic, not jarred garlic or garlic powder
- 2 cloves garlic, smashed (for the sauce)
- 1/4 -1/2 cup fresh parsley, chopped
- 1/2 cup freshly grated pecorino cheese
- 1/2 cup freshly grated provolone
- 3 tbsp extra virgin olive oil, more as needed
- 2 lbs top round cut into 12 slices about 1/2-inch thick For one big braciole use flank steak, butterflied (see notes)
- fine sea salt, to taste
- freshly ground black pepper, to taste
- olive oil for searing
- kitchen twine or toothpicks
- 1/2 cup dry white wine Sauvignon Blanc or Pinot Grigio
- 3-4 cups tomato passata, or strained tomaotoes substitute with tomato puree or sauce of choice
Instructions
- Prepare the filling. In a bowl, mix the breadcrumbs, garlic, parsley, and cheeses. Drizzle with 2 tablespoons of extra virgin olive oil and gently combine until well mixed. Set aside.
- Slice the bottom round into 12 slices about 1/2-inch thick, or ask your butcher to do this for you. Between two sheets of plastic wrap pound to 1/4-in thick with the toothed side of a meat mallet.
- Season both sides with salt and pepper.
- Spread the filling mixture evenly over the steaks. Starting from the short end, roll the steak into a cylinder – not too loose and not too tight. Note, before the last roll, tuck the sides in to make a neat bundle. Secure with kitchen twine or toothpicks (see notes).
- In a Dutch oven or something comparable, heat 2-3 tablespoons of olive oil over medium high heat. Add the braciole and sear on both sides until nicely brown. Remove and set aside.
- Turn off the heat and add the wine. Return to a moderate heat and deglaze the pot, stirring in all those flavorful browned bits that have stuck to the bottom.
- Add the passata, season with salt and pepper and add the smashed garlic cloves. Return the braciole to the pot, nestling into the sauce and spooning some sauce over the top. Bring to a low boil, then reduce to a gentle simmer (where the bubbles barely break the surface). Cover and cook 2-3 hours, until fork tender, turning the braciole every 30 minutes or so.
Notes
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