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- 8 slices top round meat extra thin cut (Milanesa)
- 8 slices Italian Prosciutto
- 2 Lb (900 g) tomato puree
- 2 tbsp double concentrated tomato paste
- 6 tbsp pine nuts
- 6 tbsp raisins
- 2 tbsp extra-virgin olive oil
- 3 tbsp lard (manteca)
- 6 cloves garlic
- 1 (300 g) red onion
- 1 bunch fresh parsley
- 4 leaves fresh basil
- 8 tbsp Italian Provolone, grated (alternatively, Pecorino or Cacio Cavallo)
- 1 glass (250 ml) red wine
- 1 tbsp black pepper
- to taste table salt (optional)
FOR THE PASTA
- 24 oz (680 g) short pasta (best if Rigatoni or Tortiglioni)
- Braciole sauce
- 8 tbsp Italian Provolone, grated (alternatively, Pecorino or Cacio Cavallo)
- 4.5 tbsp rock salt every 5 qt of water
WHAT BRACIOLE MEANS INTO THE ITALIAN CUISINE
The term braciola (braciole in the plural) indicates different cuts of meats, depending on the regions of Italy.
Into the Northern Italian cuisine, Braciole means pork or veal chops, commonly grilled or seared. In Southern Italy instead, braciole have the same meaning of the International term: thin rolled steaks and filled with herbs and cheese.
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PORK, VEAL OR BEEF BRACIOLE?
Regarding Northen-Italian style braciole, they are made exclusively from pork or veal.
Into the Southern-Italian cuisine, the most traditional braciole recipes are from Sicily, Calabria, and Naples. Southern-Italian braciole are frequently stewed into tomato sauce, or grilled, or pan seared.
The most common Southern braciole steak cuts are pork shoulder and Beef top round.
BRACIOLE NEAPOLITAN-STYLE HISTORY
The ingredients of slow cooked braciole are influenced by several invasions and settlements of the Neapolitan territory.
The use of raising comes from the Greco-Roman tradition; it is the most ancient, sweet and sour flavor into this recipe, along with pine nuts.
Angevin domination started from XIII Century, brings a significant French influence into the Neapolitan cuisine; particularly, the slow-cooking meats and ragouts.
Starting from XVI Century Tomatoes, coming from the new American continent, enter forcefully into Southern-Italian tradition, and pair perfectly with Mediterranean flavors.
The term braciole and braciolette (little braciole in Italian) appear for the first time in 1837, in the cookbook “Cucina Teorico-Pratica” By Ippolito Cavalcanti Duke of Buonvicino.
The modern version of the Neapolitan braciole recipe is published by Jean Carola Francesconi in 1965. This recipe upholds the tradition and adds a fragrant slice of Italian Prosciutto into the filling.
ONE RECIPE TWO COURSES
Like many Southern-Italian recipes, Neapolitan braciole are served as second course. With the tomato sauce is traditional to toss pasta, particularly short pasta like Rigatoni or Tortiglioni, and served as first course.
This tradition comes from the workers of the nobles kitchens, which use to save a little quantity of sauce to eat after serving the meat.
NEAPOLITAN BRACIOLE RECIPE
First of all, choose the right cut of beef; best if top round extra thin cut Milanesa-style.
Soak 3 tbsp of raisins in room temperature water about 30 minutes until re-hydrated. Waiting for the raisins, pour a splash of olive oil into a pan and sauté 3 tbsp of pine nuts until lightly golden brown.
Finally, grate the cheese, and mince the fresh parsley finely along with garlic.
HOW TO MAKE BRACIOLE
Tenderize the meat beating each steak lightly with the flat side of a tenderizer. It’s critical do not rip the meat.
After that, lay out a slice of Prosciutto over each braciole steak, and spread on the grated cheese, minced garlic and parsley, raisins, and sauteed pine nuts.
Eventually, bend the longer sides of the steaks and roll the shorter side of the meat, tying each braciola with kitchen strings.
HOW TO COOK BRACIOLE
Pour the lard into an enamel dutch oven or thick-bottomed heavy pot, and melt over medium heat.
Now sear the rolled meat a few pieces at a time just a couple of minutes, until golden brown. This step is critical and can be difficult the first times because the meat tends to stick; if it happens, baste with a few tbsp of wine.
When all the meat rolls are seared, place in a bowl covered, and sauté finely sliced onion into the lard and meat’ juices until soft and translucent.
SLOW-COOKED BRACIOLE
Once the onion is ready, add the beef roulades, raise the flame and baste with 1 glass of red wine.
Cook and stir a few minutes over high heat, then add the tomato paste. Cook a couple of minutes more, then add the tomato puree and stir fry a few minutes.
After that, low the flame and cook the meat 1 hour and 30 minutes. The meat must cook very gently, bubbling slowly.
TOMATO SAUCE
After 90 minutes, raise the meat and place into a bowl, covered. Cook the sauce until extremely thick, about 2 hours, stirring occasionally.
Meanwhile, sauté 3 tbsp of pine nuts and soak 3 tbsp of raisins. After two hours, add the rolled meat, and pine nuts, and raisins, and cook 20 mins more, very slowly.
Serve the Neapolitan braciole over a few tbsp of sauce, and save the remainder sauce to toss the pasta.
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RECIPE - PRINTABLE VERSION
BRACIOLE NEAPOLITAN-STYLE recipe & history - all you need to know!
Braciole recipe Neapolitan-style is a dish that ran the history of the Southern-Italian cuisine! The ingredients of this delicious rolled meat come from the Ancient Greece, via the discovering of America and the French domination of the territory around Naples. The meat is filled with cured prosciutto, raisins, pine nuts, and cheese, then seared and slow cooked in a tasty tomatoes sauce. To complete the recipe as the tradition requires, toss the pasta with the sauce and serve it as first course. The meat will be a fantastic second course, a complete meal to depict an authentic feast Italian-style!
Ingredients
- 8 slices top round meat extra thin cut (Milanesa)
- 8 slices Italian Prosciutto
- 2 Lb tomato puree (900 g)
- 2 tbsp double concentrated tomato paste
- 6 tbsp pine nuts
- 6 tbsp raisins
- 2 tbsp extra-virgin olive oil
- 3 tbsp lard (manteca)
- 6 cloves garlic
- 1 red onion (300 g)
- 1 bunch fresh parsley
- 4 leaves fresh basil
- 8 tbsp Italian Provolone, grated (alternatively, Pecorino or Cacio Cavallo)
- 1 glass red wine (250 ml)
- 1 tbsp black pepper
- to taste table salt (optional)
- FOR THE PASTA
- 24 oz short pasta (best if Rigatoni or Tortiglioni) (680 g)
- Braciole sauce
- 8 tbsp Italian Provolone, grated (alternatively, Pecorino or Cacio Cavallo)
- 4.5 tbsp rock salt every 5 qt of water
Instructions
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NEAPOLITAN BRACIOLE RECIPE
- First of all, choose the right cut of beef; best if top round extra thin cut Milanesa-style.
- Soak 3 tbsp of raisins in room temperature water about 30 minutes until re-hydrated. Waiting for the raisins, pour a splash of olive oil into a pan and sauté 3 tbsp of pine nuts until lightly golden brown.
- Finally, grate the cheese, and mince the fresh parsley finely along with garlic.
HOW TO MAKE BRACIOLE
- Tenderize the meat beating each steak lightly with the flat side of a tenderizer. It’s critical do not rip the meat.
- After that, lay out a slice of Prosciutto over each braciole steak, and spread on minced garlic and parsley, raisins, and sauteed pine nuts.
- Eventually, bend the longer sides of the steaks and roll the shorter side of the meat, tying each braciola with kitchen strings.
HOW TO COOK BRACIOLE
- Pour the lard into an enamel dutch oven or thick-bottomed heavy pot, and melt over medium heat.
- Now sear the rolled meat a few pieces at a time just a couple of minutes, until golden brown. This step is critical and can be difficult the first times because the meat tends to stick; if it happens, baste with a few tbsp of wine.
- When all the meat rolls are seared, place in a bowl covered, and sauté finely sliced onion into the lard and meat’ juices until soft and translucent.
SLOW-COOKED BRACIOLE
- Once the onion is ready, add the beef roulades, raise the flame and baste with 1 glass of red wine.
- Cook and stir a few minutes over high heat, then add the tomato paste. Cook a couple of minutes more, then add the tomato puree and stir fry a few minutes.
- After that, low the flame and cook the meat 1 hour and 30 minutes. The meat must cook very gently, bubbling slowly.
TOMATO SAUCE
- After 90 minutes, raise the meat and place into a bowl, covered.
- Cook the sauce until extremely thick, about 2 hours, stirring occasionally.
- Meanwhile, sauté 3 tbsp of pine nuts and soak 3 tbsp of raisins. After two hours, add the rolled meat, and pine nuts, and raisins, and cook 20 mins more, very slowly.
- Serve the Neapolitan braciole over a few tbsp of sauce, and save the remainder sauce to toss the pasta.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 725Total Fat 32gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 131mgCarbohydrates 55gFiber 6gSugar 13gProtein 54g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
TAKE A LOOK AT THIS
SLOW COOKED EYE OF ROUND STEAKS with pizzaiola sauce
Yummo
Thanks Carol 🙂
Tks for this beautiful braciole recipe. Very much like my mother and grandmother and aunts made!
Grazie Mille!!
Thanks Nick, I'm glad you found some of your family recipes in my blog 🙂
I have been looking for this recipe since my parents passed away. I think this even surpasses my mother’s version! Excellent!
Wow Terry,
I'm really honored of that!
Thanks so much 🙂
Happy cooking
F.
Thank you so much! My Croatian Great- Grandmother made a version of this w/round steak + tomato sauce. My Mom made it and served it over polenta since the 1950's and I've made it since I've been married in 1973! I appreciate you posting this authentic recipe. Love it.
Thanks for your memories Maryetta!
Your family story gives a great contribute to my post 🙂
Happy cooking
F.
Thanks for the history.
I have my Grandmothers recipe, she is from Palmore Italy.
We make it with cubed round steaks, saute celery, onion, and bread crumbs, sliced boiled eggs.
They are so delicious, I would like to try your version of sliced beef, it is probably easier to roll and tie.
We also make spedini, which I'm sure has many versions as well!
Thank you for sharing
Thanks for your memories Joni, let me know!
Happy cooking!
F.
***** 5 stars braciole history and recipe
Thank you MaryJane!
Happy cooking 🙂
F.
My Grandma DeRosa used round steak sliced pounded thin with raisins, red pepper flakes and parmesan cheese. Very few recipes add the raisins which makes the dish. Thanks. 5 Stars for your recipe
Yes Sharon, raisin give a particular flavor and are a game changer!
Happy cooking 🙂
F.
Thanks for the recipe..Looks amazing and can't wait to make it.
Thank you Pam!
Happy cooking 🙂
F.
I was looking for the History of this dish so as to understand the preparation better.
I am copying this recipe and will prepare it within a week.
I first ate brociole 60 years ago and over the years lost the magic.
Thank You
Thank you John, I hope you'll like the recipe!
Happy cooking 🙂
F.
love the recipe and I’m going to make it for Sunday family dinner
Nice! I hope you'll enjoy them,
Happy cooking 🙂
F.
Can they be frozen?
Hi Nicholas,
Yes, once reached room temperature, braciole can be can frozen
Happy cooking 🙂
F
Great photos, clear instructions, looks delicious - can't wait to try it!
Thank you Aileen!
Let me know
Happy cooking 🙂
F.
You mention, fold in long ends, roll from the short ends, if I have it correct the piece is a retangle, folding in the the long ends keeps the filling in place, rolling the meat up, not rolling the long side as a jelly roll ?
Hi Elaine,
Yes, fold the long ends and roll the shorts.
The "jelly roll" is not correct.
Happy cooking 🙂
F.
Your instructions are incomplete. You list cheese but never say where and when the cheese is used. Other than that the meal turned out very good.
Thanks for noticing Rocky, I corrected the error, and I'm glad that you liked my recipe!
Happy cooking 🙂
F.
Fantastic recipes. 100% italian and these are wonderful
Thank you Donna!
I'm really glad you like my recipes,
Happy cooning 🙂
F.
For years now you have been my go to guy for authentic recipes. I’ve used this recipe so many times and it is the best. Reminds me of how my father made braciole. Thank you for sharing these wonderful recipes and history!
Thank you so much for your words Merdetith, comments like yours means a lot for me 🙂
And thanks for sharing your memories,
Happy cooking!
F.
Fantastic
Thank you Ole 🙂
Happy cooking!
F.
I made this, Napoli is my favourite place in Italy .
Yes, Napoli is a beautiful city rich in food and culture 🙂
Happy cooking!
F.
Excellent dish
Thank you Ennodio 🙂
Happy cooking!
F.