Cheese Choices For Braciole: What's Inside?

Braciole is a classic Italian dish of meat rolled up and stuffed with breadcrumbs, cheese, and herbs, then braised in tomato sauce. The meat used is typically beef, but chicken, pork, or veal are also common alternatives. The filling usually consists of seasoned breadcrumbs, grated cheese, garlic, and parsley, but some variations include pine nuts, raisins, and even a hard-boiled egg.

The dish is highly customizable, and you can easily adapt it to suit your preferences. For example, you can make it with small, thin pieces of meat to create individual bundles or use one large slab of meat and slice it as a roulade.

What is braciole?

Braciole is a traditional Italian-American roulade made with thinly sliced beef, such as a top round, rolled around a filling. A larger cut, like flank steak, is sometimes used in beef braciole recipes. Pork is another meat that is occasionally used.

An authentic Italian braciole filling usually consists of breadcrumbs, cheese, garlic, herbs, and sometimes cured meats like prosciutto or pancetta. Depending on the cook preparing it, it may include raisins, pine nuts, or spinach.

The beef braciole rolls are then secured with kitchen twine or toothpicks, browned, and slow-braised in a tomato-based sauce, often infused with wine and sometimes aromatic vegetables. The slow cooking tenderises the beef, resulting in a rich, comforting dish.

The word braciole translates to a slice of meat rolled over coals. The dish is also called involtini, or bruciuluni in Sicilian.

How to cook braciole?

How to Cook Braciole

Braciole is a classic Italian dish, specifically a type of involtini, which is an Italian stuffed meat. It is made by stuffing meat with breadcrumbs, herbs, cheese, and sometimes prosciutto, then searing or grilling and braising it in a tomato sauce.

Ingredients

• Meat: beef, veal, or pork. The cut of meat can vary, but common options include flank steak, top round steak, or sirloin.
• Filling: breadcrumbs, parsley, parmesan, garlic, olive oil, pine nuts, and red pepper flakes.
• Sauce: onion, garlic, white wine, crushed tomatoes, and basil.

Method

• Prepare the meat by slicing it thinly and pounding it flat.
• Combine the filling ingredients in a bowl.
• Lay the meat flat and season with salt and pepper.
• Spread the filling over the meat, then top with prosciutto if using.
• Roll up the meat and secure it with butcher's twine or toothpicks.
• Sear or grill the meat on all sides in a hot pan with olive oil.
• In the same pan, saute onion and garlic, then add white wine and crushed tomatoes.
• Place the meat rolls back in the pan, ensuring they are mostly covered with sauce.
• Braise the meat in the sauce on low heat for several hours until tender.

Serving Suggestions

Braciole is often served with pasta, such as ziti, penne, or rigatoni, and extra parmesan cheese. It can also be served with risotto, polenta, or a side salad.

Storage and Reheating

Braciole can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, place the meat and sauce in a saucepan and warm over low heat for 8-10 minutes.

What to serve with braciole?

Braciole is a rich and flavourful dish, so it's best to serve it with something that can help cut through the richness. Here are some ideas for what to serve with braciole:

• Pasta: Ziti, penne, or pappardelle are great choices to go with the braciole.
• Risotto: A lemon risotto can add a nice citrusy twist to the meal.
• Polenta: This can be a great option to add some happiness to your meal.
• Salad: A Caprese salad with tomatoes, mozzarella, and basil can add freshness to your meal.
• Vegetables: Roasted fennel can bring a sweet and anise-like flavor to the dish. Broccoli rabe, with its slightly bitter bite, can also be a good choice.
• Bread: Garlic bread is a classic side that goes well with braciole. You can also try rosemary focaccia, which has a light herbal flavor that goes well with the dish.
• Olives: Marinated olives offer a mix of briny and tangy flavors that can add a vibrant kick to the meal.

How to store braciole?

Storing braciole is simple. You can store leftover braciole with the sauce in an airtight container. It should last for up to four days in the fridge or up to three months in the freezer.

To reheat braciole, add the sliced meat and sauce to a saucepan. Cook over gentle heat, covered, until the meat and sauce are warmed through.

What is the difference between braciole and spiedini?

Braciole and spiedini are both Italian dishes that involve cooking meat. However, there are several differences between the two.

The main difference between the two lies in the cooking technique. Spiedini refers to skewers of meat, while braciole refers to rolled slices of meat. In Sicily, these terms are sometimes used interchangeably as the meat is rolled and then cooked on skewers.

In terms of preparation, braciole is typically made by stuffing meat with a mixture of breadcrumbs, cheese, herbs, and other ingredients like pine nuts and raisins. The meat is then rolled up, seared, and braised in a tomato sauce. On the other hand, spiedini usually involves skewering meat cubes and grilling them.

Another difference is in the type of meat used. Braciole is commonly made with beef, veal, or pork. In Italy, it is often made from 'sotto spalla' (similar to chuck shoulder) or 'spalla' (shoulder) cuts of beef. Spiedini, on the other hand, can be made with various types of meat, including beef, pork, lamb, or chicken.

Finally, braciole is usually served as a main course, often with a side of pasta, salad, or roasted vegetables. Spiedini can be served as appetizers or as a main course, paired with similar side dishes.

Frequently asked questions