Italian Sunday Dinner Bracciole

Posted on Jul 13 2014 - 4:57pm by Adriana Pezzuto

 

Braciole

Bracciole Ingredients:

  • 1/2 Lb – Beef cut in thin slices
  • 1/2 Lb – Veal cut in thin slices
  • 1/2 Lb – Pork cut in thin slices
  • Garlic cut in wedges
  • Pecorino Romano – cut in small wedges
  • 1/2 Cup – Dry white wine
  • Hot pepper
  • Fresh Parsley
  • Salt & Pepper
  • EV olive oil
  • 1 Qt. – Tomato sauce

Brasciole Preparation:

  • Prepare the wedges of garlic, Pecorino Romano and parsley. Do not chop the parsley.
  • Lay out on a wooden board a slice of meat. At one edge of the meat place 2-3 wedges of pecorino cheese, 2-3 wedges of garlic and a generous sprinkle of fresh black pepper.
  • Add two small branches of fresh parsley and roll the  meat into a roll. Close the meat with three wood toothpicks to ensure that only the aroma and not the ingredients not escape during cooking.
  • Put aside.

Bracciole Sauce Preparation:

  • In a large pot, put 4 Tbs of EV olive oil and 4 cloves of minced garlic and let the garlic saute` for two minutes until it turns light golden.
  • Add the Bracciole to the pot and carefully saute` them in the hot oil for a few minutes. Add a sprinkle of hot pepper, as desired, and turn the Braciole  several times until they brown on all sides.
  • Add the tomato sauce and cover the pot.
  • Cook at low-medium heat for 45 mins.
  • Remove the Bracciole from the pot and gently remove all the toothpicks.
  • Separately boil some Rigatoni or other large pasta that you prefer and serve with the sauce from the Bracciole.

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