Ragu Napoletano con Braciola

Name: Ragu Napoletano con Braciola (Neapolitan Beef Olive Stew)
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 2 tbsp concentrated tomato paste, diluted with 2 tbsp water; a few basil leaves, shredded; 6 beef escalopes, quite thinly cut; 3 tbsp fresh white breadcrumbs; 40 g raisins, soaked in water and drained; 80 g pine kernels; 1 garlic clove, pureed; 100 g Parmesan, grated; 4 tbsp coarsely chopped flat-leaf parsley; salt and pepper; salt and pepper; 500 g durum wheat flour, plus extra for dusting; 1 egg, beaten; 2 large onions, sliced; 6 tbsp olive oil; 100 ml dry white wine; 800 g polpa di pomodoro or chunky passata; 800 g polpa di pomodoro or chunky passata; 2 tbsp concentrated tomato paste, diluted with 2 tbsp water

Neapolitan Beef Olive Stew

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This classic Sunday dish of the Neapolitans is a piatto unico – an all-in-one dish that is served as a main course. The braciola is a sort of beef olive with a special filling, reminiscent of Arab cooking. These are relatively complicated to produce, but on Sundays everybody has time to prepare something so delicious.”

Ingredients

6 beef escalopes, quite thinly cut
3 tbsp fresh white breadcrumbs
40 g

Method

To make the beef olives, line up the escalopes side by side on your work surface. Make a stuffing mixture by combining the breadcrumbs, drained raisins, pine kernels, garlic, half the Parmesan and parsley, seasoning to taste. Divide the mixture evenly between the centres of the escalopes. Roll up each of the escalopes to enclose the stuffing and secure with a couple of wooden toothpicks.