Bracoila

Bracoila Recipe - Authentic Italian Recipe with Round Steak, Prosciutto, and Provolone

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Braciola, a cherished dish in Italian cuisine, is a testament to the rich culinary traditions of Italy. This recipe transforms simple ingredients into a sumptuous meal that's both comforting and elegant. Featuring tenderized round steak rolled with prosciutto, cheese, and hard-cooked eggs, then simmered in a savory tomato sauce, this dish is a celebration of flavors and textures. Perfect for a Sunday dinner or a special occasion, braciola promises to delight your taste buds and transport you to the heart of Italy.

History

The origins of braciola can be traced back to Southern Italy, where it is traditionally known as "involtini," meaning "little bundles." This culinary practice of rolling meat with various fillings and cooking it in a sauce is a hallmark of Italian cooking, showcasing the region's penchant for using simple, quality ingredients to create deeply flavorful dishes. Over time, Italian immigrants brought braciola to the United States, where it has become a beloved dish in Italian-American households, often served during special gatherings and holidays.

Ingredients

1 lb (454 g) round steak, sliced 0.25 inch thick
salt and pepper
fresh thyme
8 slices of thin-sliced prosciutto or capicola
8 slices of provolone cheese
2 large hard-cooked eggs, sliced thin
3 tbsp olive oil
1 tbsp fresh parsley, chopped
1 medium bell pepper, julienned
1 pinch of garlic powder
3 cloves of garlic, minced
1 cup water
0.5 cup dry red wine
1 can diced tomatoes in juice (28 oz (794 g))
1 bay leaf
1 tsp fresh basil, chopped
1 small can tomato paste
cooked ziti (enough for 4 people) - prepare this while the braciola cooks

How to prepare

Cut the beef steak into 8 small serving pieces.
Place the pieces on a cutting board and sprinkle them with salt, pepper, and thyme.
Cover the meat with plastic wrap and pound it with a meat mallet or a heavy pan to make thin tender pieces.
Top each piece of steak with a slice of ham, then cheese, and a couple of egg slices. Sprinkle with parsley (optional). Roll the meat up lengthwise and secure with toothpicks.
Add oil to a pressure cooker and brown the meat on all sides.
Then add minced garlic and cook for about 30 seconds, just until the garlic is slightly browned.
Next, add the remaining ingredients except for the pasta.
Set the pressure cooker to high pressure and cook for about 25 minutes.
When the cooking time is up, do a quick release of the pressure.
Remove the rolls from the pressure cooker and take out the toothpicks. Serve the braciola over cooked ziti, along with the delicious sauce. Sprinkle with your favorite cheese, such as Parmesan or Romano.

Variations

Braciola is a versatile dish that lends itself to various adaptations. Try different fillings, such as spinach and ricotta or sautéed mushrooms and onions, to create new flavor profiles. For a lighter version, use chicken or turkey breast instead of beef.

Cooking Tips & Tricks

To ensure your braciola turns out perfectly, consider these tips and tricks:

- Tenderize the beef to the right thickness to ensure it cooks evenly and remains tender.

- Use high-quality prosciutto or capicola for the best flavor.

- Secure the rolls tightly with toothpicks to prevent them from unraveling during cooking.

- Brown the rolls on all sides to develop a rich flavor before pressure cooking.

- Let the braciola rest for a few minutes after cooking before serving to allow the flavors to meld.

Serving Suggestions

Serve the braciola over a bed of freshly cooked ziti, garnished with grated Parmesan or Romano cheese and a sprinkle of fresh parsley. For a well-rounded meal, accompany the dish with a side of sautéed greens or a crisp salad dressed with olive oil and balsamic vinegar.

Cooking Techniques

While this recipe uses a pressure cooker to tenderize the braciola and meld the flavors quickly, you can also slow-cook the braciola in a crockpot or simmer it on the stovetop in a Dutch oven. Each method offers a slightly different texture and depth of flavor but results in a deliciously tender dish.

Ingredient Substitutions

If you don't have prosciutto or capicola on hand, feel free to use thinly sliced ham or bacon. Similarly, any hard cheese that melts well, such as provolone or mozzarella, can be used in place of the suggested cheese.

Make Ahead Tips

Braciola is an excellent make-ahead dish. Prepare and cook the braciola a day in advance, then reheat it gently on the stovetop or in the oven before serving. This not only saves time but also allows the flavors to develop further.

Presentation Ideas

For an impressive presentation, slice the braciola rolls crosswise to reveal the beautiful spiral of the filling. Arrange the slices on a platter, drizzle with the tomato sauce, and garnish with fresh herbs and a sprinkle of cheese.

Pairing Recommendations

Pair braciola with a full-bodied red wine, such as Chianti or Barolo, to complement the rich flavors of the dish. A crusty Italian bread is perfect for sopping up the delicious sauce.

Storage and Reheating Instructions

Store leftover braciola in an airtight container in the refrigerator for up to 3 days. To reheat, place the braciola in a saucepan over low heat, adding a splash of water or broth to keep it moist, until heated through.

Nutrition Information

Calories per serving

The calorie content of braciola can vary, but a typical serving contains approximately 400-600 calories. This includes the braciola served over cooked ziti. For a lighter option, serve smaller portions or pair the braciola with a side of steamed vegetables.

Carbohydrates

This braciola recipe contains a moderate amount of carbohydrates, primarily from the tomato sauce and the cooked ziti served alongside. The exact carbohydrate content will vary depending on the specific ingredients used and the portion size. To reduce the carbohydrate content, consider serving the braciola with a lower-carb alternative, such as zucchini noodles or spaghetti squash.

Fats

The fats in this recipe come from the olive oil, cheese, and the meat itself. Using lean cuts of beef and moderate amounts of cheese can help manage the fat content without compromising the dish's rich flavor. Olive oil, a staple in Mediterranean cooking, provides heart-healthy monounsaturated fats.

Proteins

Braciola is an excellent source of high-quality protein, thanks to the beef and cheese. Protein is essential for building and repairing tissues, making this dish a satisfying and nutritious option for a main meal.

Vitamins and minerals

This dish is rich in various vitamins and minerals, including vitamin B12 from the beef, calcium from the cheese, and vitamin C from the tomato sauce and bell peppers. These nutrients play vital roles in maintaining overall health, from supporting bone health to boosting the immune system.

Alergens

Common allergens in this recipe include dairy (cheese) and gluten (from the pasta if using traditional ziti). For those with dietary restrictions, substitute dairy-free cheese and gluten-free pasta to accommodate your needs.

Summary

Overall, braciola is a balanced dish that offers a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. By making mindful choices about the ingredients and portion sizes, you can enjoy this delicious Italian classic as part of a healthy diet.

Summary

Braciola is a classic Italian dish that combines tender meat, flavorful fillings, and a rich tomato sauce to create a hearty and satisfying meal. With its deep roots in Italian culinary tradition and its adaptability to modern tastes and dietary needs, braciola is a timeless recipe that is sure to become a favorite in your recipe collection.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Braciole. It was a warm summer day, and I was visiting my friend Maria in her cozy kitchen. Maria was a wonderful cook, and I always loved spending time with her, learning new recipes and techniques.

As we chatted and sipped on freshly brewed espresso, Maria suddenly got up and rummaged through her old recipe box. She pulled out a faded piece of paper and handed it to me with a mischievous smile. "I think you'll love this one," she said.

I glanced down at the recipe, written in Maria's elegant cursive handwriting. Braciole, it read. The name alone sounded exotic and intriguing. I had never heard of it before, but I was eager to learn more.

Maria explained that Braciole was a traditional Italian dish made with thinly sliced beef, rolled up with a savory filling of breadcrumbs, cheese, herbs, and prosciutto. The rolls were then braised in a rich tomato sauce until tender and flavorful.

I was fascinated by the complexity of the recipe. It seemed like a labor of love, requiring patience and skill to achieve the perfect balance of flavors and textures. Maria assured me that it was worth the effort, as Braciole was a dish that always impressed and delighted guests.

With Maria's guidance, I set out to make Braciole for the first time. I carefully pounded the beef slices until they were thin and tender, then spread them with a mixture of breadcrumbs, Parmesan cheese, parsley, garlic, and prosciutto. Rolling up the bundles was a bit tricky at first, but with practice, I soon got the hang of it.

As the Braciole simmered in the fragrant tomato sauce, filling the kitchen with a mouth-watering aroma, I felt a sense of accomplishment and satisfaction. This was more than just a recipe – it was a connection to my Italian heritage, a way of preserving and passing down the traditions and flavors of my ancestors.

Over the years, I continued to make Braciole, refining the recipe and adding my own personal touches. I experimented with different fillings, sauces, and cooking methods, always striving to create the perfect balance of flavors and textures.

I shared the recipe with friends and family, who marveled at the deliciousness of the dish. They would often ask for a copy of the recipe, eager to recreate the magic of Braciole in their own kitchens.

As I look back on that fateful day in Maria's kitchen, I am grateful for the gift of this recipe. It has become a cherished part of my culinary repertoire, a symbol of the love and passion I pour into my cooking.

Braciole is more than just a dish – it is a reminder of the joy of sharing food and traditions with those we love. And every time I make it, I am transported back to that warm summer day, when I first discovered the magic of this delicious Italian delicacy.