Beef Rolls Filled with Cheese, Capers, and Olives

Braciole Napoletane

Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Braciole are a specialty of southern Italy from Naples to Sicily. They are thin slices of beef rolled with a variety of fillings. I had this version in Caserta, near Naples.


  • pounds thinly sliced beef bottom round
  • Salt
  • 6 ounces fresh whole-milk mozzarella
  • 12 Kalamata olives
  • ½ cup freshly grated medium-aged pecorino cheese
  • 2 tablespoons capers
  • 2 tablespoons fine dry bread crumbs
  • 2 tablespoons extra virgin olive oil


  1. Preheat a charcoal or gas grill.
  2. Pound the beef slices as described, until no more than ¼ inch thick. Cut the slices in half if necessary so that you end up with pieces 3 to 4 inches wide and 5 to 6 inches long. Lightly season with salt.
  3. Slice the mozzarella ¼ inch thick and place 2 or 3 slices on each piece of beef. Slice the olive flesh away from the pits and distribute over the mozzarella. Sprinkle the pecorino on top, then sprinkle with the capers and bread crumbs. Drizzle a little of the olive oil over each slice. Roll up the beef loosely so that the ends just overlap and secure with toothpicks.
  4. Place the rolls on a hot grill and brown on all sides. Cover the grill and cook for about 5 minutes until the meat is cooked through. Serve hot.


You can assemble the rolls up to 1 hour ahead without refrigerating. If you hold them any longer, they will become soggy.