Bracioline

Name: Bracioline (Pugliese Beef Rolls)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 500 g/1 ¼ lbfresh tomatoes, peeled and chopped, drained canned tomatoes or passata/bottled strained tomatoes; 1 large celery stick, with leaves if possible, chopped; 1 large carrot, finely chopped; 1 medium onion, finely chopped; 135 ml/9 tbsp extra virgin olive oil; 8 slices prosciutto crudo; 8 thin slices of lean beef, such as minute steak; sea salt and ground black pepper; vegetables or pasta, to serve (optional); 45 ml/3 tbsp finely chopped fresh flat leaf parsley; 75 ml/5 tbsp grated pecorino cheese

Pugliese Beef Rolls

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This traditional dish from Puglia consists of stuffed beef rolls stewed in a flavoursome tomato sauce. It is generally served over pasta, although the rolls can also be served as a main course accompanied by potatoes and vegetables.

Ingredients

135 ml/9 tbsp extra virgin olive oil
1 medium onion, finely chopped

Europe
Italy
Main course
Stew
Puglia
Mediterranean
Gluten-free

Method

Make the tomato sauce. Heat 60 ml/4 tbsp of the oil in a heavy pan and add the chopped onion, celery and carrot. Fry over a low heat for 10 minutes until all of the vegetables ar

Ingredients

Method

Photos