Braciole, pronounced Brah-CHO-leh, is stuffed and rolled tenderized thick or thinly cut steak. The recipes are varied and every family has a secret stuffing that is handed down through the generations. My recipe was taught by my Italian Suocera (Mother-in-law) and I modified it a bit (left out the grated parmigiana) so my dairy allergic family could enjoy it. It is usually made for special occasions and Sundays. Tutti mangiare!
Braciole, Italian Rolled Steak
6 steps to an elegant authentic Italian dinner
- 6 slices of thin cut boneless steak
- 5 cloves of crushed garlic
- ½ c. chopped fresh parsley
- salt and pepper
- 1-2 hard boiled eggs
- Optional 1 uncased sausage or 3 slices of prosciutto
- Place the steaks on clear food wrap and cover them as well.
- Pound them out with the smooth side of a meat mallet.
- Place one steak on top of the other and coat it with parsley, salt and pepper, crushed garlic and a few slices of hard boiled egg. Many recipes add in a slice of prosciutto or a few bits of sausage, your preference.
- Begin rolling the meat and stuffing and tie the ends.
- Place in a skillet and braise until cooked.
- Add in your home made sauce * GourmetMariChef Pasta Sauce Recipe and simmer for 1- ½ hours.
Recipe by: Gourmetmarichef.com