People in the U.S. pronounce this dish “bra-jhol”.  In Italian it is pronounced “brat-cho-lee”.  I first experienced one in New Orleans.  There is a sizable Italian descendant population there.  The French Market in the French Quarter was once dominated by Italian stands and produce sales.  Braciole is round steak, tenderized with a mallet, rolled into a Roulade and tied, stuffed with various items including Persillade (garlic and flat parsley chopped together), Italian deli meats, Provolone, breadcrumbs and some stuff it with raisins and pine nuts.

Braciole Ingredients:
1 lb. top or bottom round, cut into flat slices, each about 1/2-inch thick, 4 to 5 inches square
Prosciutto (thinly sliced)
Genoa Salame (thinly sliced)
Provolone (thinly sliced)
Breadcrumbs, 10 or 12 saltine crackers (chopped in a small food processor into a fine consistency)
Butcher’s String
Persillade, 5 or 6 cloves garlic, bunch of flat parsley (Place all in a small food processor and chop)

Other ingredients might include: Pine nuts and raisins (Not used in this recipe)

Thin Spaghetti for two.

Tomato Sauce:
Your favorite tomato sauce.  I use 2 TBSP tomato paste soaked in a dry red wine.  One 15 oz. can of tomato sauce.  I sauté a Trinity (chopped onion, celery, and green pepper) in olive oil, garlic, add the sauce, a bay leaf and thyme. 

Tenderize the steak slices with the spike textured side of the tenderizer and pound to ~1/4 inch.  Add salt and pepper, apply some bred crumbs, Persillade, then Prosciutto, Salame and Provolone.  Start with the narrow end and roll the meat.  Tie the roll with butcher string.  Dry the outer roll with paper towels before browning.

In a covered Dutch oven brown the Braciole all sides and remove.  Sauté the Trinity in oil, add the paste mixture, tomato sauce, herbs, a dash of leftover coffee from the morning, mix and return the Braciole.  Braise the Braciole in a 350° oven for 2 hours.  Serve over thin spaghetti.

Rodney Strong Cabernet Sauvignon 2018 wine used in this dish.


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