Braciole

Name: Braciole (Stuffed and Rolled Beef)
Yield: Serves 4
Cuisine: Italian
Ingredients: 240 grams (8½ ounces) prosciutto, thinly sliced; 24 very thin slices (280 grams, or about 10 ounces) fresh mozzarella cheese; Coarse salt and freshly ground black pepper; 4 pieces (225 grams / ½ pound each) beef top round, thinly sliced (¼ to ½ centimeter / ⅛ to 3/16 inch thick) against the grain; 10 grams (3 tablespoons) chopped fresh rosemary; 30 grams (5¼ tablespoons) chopped garlic; 100 grams (¾ cup plus 1½ tablespoons) all-purpose flour; 75 milliliters (5 tablespoons) olive, grapeseed, or canola oil; ½ recipe Polenta, optional; 750 milliliters (3 cups) whole, canned Italian plum tomatoes, puréed with their juices through a food mill; 150 grams (1 cup) finely chopped red onion; 250 milliliters (1 cup) dry white wine; 3 sprigs fresh rosemary; 2 garlic cloves in the skin, crushed with the heel of the hand

Stuffed and Rolled Beef

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

This dish originates in the region of Campania. The meat is pounded into a thin, even layer, seasoned with garlic, salt, and pepper, layered with prosciutto, cheese, and rosemary, then rolled. The rolls are seared and braised in a tomato mixture.

(See for step-by-step photos of “Trimming Top Round of Beef” and positioning the meat for rolling. See “Tying a Center-Cut Bone-in Loin of Pork for Arista

Ingredients

Europe
Italy
Campania
Main course
Mediterranean

Ingredients

Method