Braciole | Involtini di Carne

How to Make Braciole

Braciole is a traditional Italian dish that originated in the southern region of Italy. This delectable cuisine has gained popularity worldwide due to its unique flavour and wholesome ingredients.

It is made using thinly sliced veal steak filled with a delicious blend of prosciutto, cheese, and spinach, giving it a delightful flavour in every bite. The dish is then cooked to perfection in a rich tomato sauce that perfectly complements the savoury taste of the filling.

Furthermore, this dish has stood the test of time and has remained a favourite among Italian families for generations. Its unique blend of flavours and wholesome ingredients make it a perfect main course for any occasion.

Whether it’s a cozy family dinner or a festive celebration, Braciole will impress and delight everyone’s taste buds.

Watch Braciole recipe:

How to Make BRACIOLE IVOLTINI di CARNE Like an Italian

Vincenzo’s Top Tip To Make Braciole

DON’T fill too much

Firstly, make sure not to fill it too much, or you won’t be able to roll it closed!

Choose the right cut of meat

When making Braciole, make sure to choose evenly sliced meat that is not too thin, as it may tear when rolling.

Roll the Braciole tightly

Braciole | Involtini di Carne

Print Recipe

Prep Time: 30 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Servings: 4

Equipment

• ▢
  Large non-stick saucepan
• ▢
  Tongs
• ▢
  Sharp knife
• ▢
  Baking Paper
• ▢
  Chopping-board
• ▢
  Cooking string
• ▢
  Steak mallet

Ingredients

• ▢ Veal Steak – sliced thin, as many pieces as you require to serve
• ▢ 150 grams Baby spinach
• ▢ Prosciutto Crudo, sliced thin – 2 pieces p/veal steak
• ▢ Grilled Eggplant, sliced thin – 2 pieces p/veal steak
• ▢ Thinly sliced provolone cheese, 1 slice p/veal steak
• ▢ Shredded mozzarella
• ▢ Salt & Pepper
• ▢ 1 clove Garlic
• ▢ 1 Medium size carrot
• ▢ Generous bunch of fresh basil
• ▢ 400 grams Tomato passata
• ▢ EVOO

Instructions

• Lay a single sheet of baking paper on top of a chopping board and place one slice of veal steak on top.
• Add another sheet of baking paper over the top and use a steak mallet to smooth it out.
• Repeat this for as many slices as you choose to make and season each one with salt and pepper.
• Remove the second sheet of baking paper and place two slices of grilled eggplant on the steak. Add two slices of prosciutto, one of provolone cheese, chopped baby spinach and shredded mozzarella.
• Gently fold the steak in, carefully tucking in the ends and pushing the ingredients in if they start to fall out.
• Once you have rolled it up tightly, begin to wrap a piece of string around one end, and tie a knot to keep it in place.
• Wrap the string around the veal, approx. 3cm apart and once you get to the end, bring the string underneath it and back up around the top.
• Tie a knot nice and tightly at the end and put it to the side.
• Once you have made as many as you need, heat up some olive oil in a large pan and shallow fry them
• Turn each one until they are slightly browned all the way around.
• Let the veal rest on the side and add finely chopped garlic to the same pan of oil.
• Once it has begun to brown, add chopped Spanish onion, carrot and basil and leave to simmer.
• Add 400g of tomato passata along with a pinch of salt and pepper, and more freshly chopped basil. Stir well and leave to simmer for around 7 minutes.
• Add the rolled veal to the sauce and smother it with some sauce using a wooden spoon. Turn each one every few minutes.
• Leave them to cook for around 20 minutes and add some extra basil to the top just before they’re ready.
• Once the bracoile are ready, use tongs to place each one on a chopping board, and carefully cut and remove the string from each one.
• Using an extra sharp knife, cut the rolled veal into small pieces and let them rest for 2 minutes.
• E ora si mangia, Vincenzo’s Plate….Enjoy!

Video

Author: Vincenzo’s Plate

How to serve Braciole

• Spoon a small portion of the tomato sauce in the centre of a large white plate.
• Place each piece of veal with the stuffing faced up in the centre of the sauce and add a few more pieces to make a small tower.
• Drizzle some extra sauce over the braciole and place a fresh basil leaf at the very top.

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