Italian Braciole
User Reviews
5
Italian Braciole
Description
Italian Braciole features a flank steak flattened to half an inch thickness and spread with a filling of golden raisins, chopped parsley, finely grated Parmigiano Reggiano or Grana Padano, minced garlic, seasoned Italian breadcrumbs, and toasted pine nuts. The meat is seasoned with salt and pepper, rolled tightly around the filling, and tied with butchers twine to keep its shape. It is then browned on all sides in olive oil to develop a crust.
The braising sauce begins by cooking minced onion and sliced garlic until softened, then adding dry red wine, crushed whole peeled tomatoes, and a bay leaf. The braciole is returned to the pan and simmered gently until tender, allowing the flavors to meld without reducing the sauce too much or burning.
This rustic dish shows a balance of sweet and savory from the raisins and herbs, with the meat becoming tender and infused by the bright tomato-wine sauce. It pairs well with pasta or polenta to soak up the sauce.
It's important to tie the roll securely but not too tight to prevent squeezing the filling out. Maintaining a low simmer preserves sauce moisture and prevents burning.
Ingredients
- ¼ cup golden raisins or dark raisins
- ¼ cup flat-leaf parsley finely chopped, Italian
- ½ cup Parmesan Cheese recommended: Grana Padano or Parmigiano Reggiano, finely grated, good quality
- 4 garlic divided, half minced and half very thinly sliced, large cloves
- ½ cup bread crumbs Italian seasoned
- ¼ cup pine nuts lightly toasted
- 1 ½ lb flank steak
- 4 tablespoons olive oil divided
- salt to taste
- black pepper to taste
- ½ yellow onion minced, small
- ½ cup red wine dry
- 1 28- ounce whole peeled tomatoes crushed with your hands or the back of a spoon, canned
- 1 bay leaf
Notes
- Tie the steak firmly enough to hold the filling, but not tightly enough to squeeze it out.
- Heat the oil until shimmering hot before browning the meat for a good sear.
- Braise the braciole at a gentle simmer to avoid sauce evaporation and burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 26g | 9% |
| Protein | 37g | 74% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 89mg | 30% |
| Sodium | 633mg | 26% |
| Potassium | 959mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 18mg | 20% |
| Calcium | 234mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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