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2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil (optional)
1/4 cup pine nuts (optional)
4 ounces provolone cheese, sliced
2 cups marinara sauce
2 tablespoons olive oil
1/2 cup red wine (optional)
Directions
1. Start by pounding the beef slices with a meat mallet until they are about 1/8 inch thick. Season each slice with salt and pepper.
2. In a small bowl, combine the breadcrumbs, Parmesan, garlic, parsley, and basil. If using pine nuts, add them as well.
3. Lay the beef slices flat and sprinkle the breadcrumb mixture evenly over each slice.
4. Lay slices of provolone cheese over the breadcrumb mixture.
5. Starting from one end, carefully roll up each slice, securing with toothpicks or kitchen twine.
6. In a large skillet, heat olive oil over medium-high heat. Add the braciole rolls and brown on all sides.
7. Once browned, remove the braciole and set aside. If using red wine, add it to the skillet to deglaze, scraping up any browned bits.
8. Add the marinara sauce to the skillet, stirring to combine with the wine.
9. Return the braciole to the skillet, nestling them in the sauce. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, until the meat is tender.
10. Remove the braciole from the sauce, discard the toothpicks or twine, and serve with your choice of sides.
Variations & Tips
For a different twist, try using pork or veal instead of beef. You can also experiment with different cheeses like mozzarella or pecorino romano for a unique flavor. If you prefer a spicier kick, add crushed red pepper flakes to the breadcrumb mixture. For a more indulgent version, incorporate cooked spinach and sun-dried tomatoes into the filling. Remember, braciole is a versatile dish that you can tailor to suit your tastes and what you have on hand.
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