Braciole recipe! Traditional Italian recipe which is delicious!

Braciole! 1. My pronunciation will have Italians screaming that it’s incorrect - and you’re right, I can’t say it! But I can cook it! 😉 Did this recently on Stephs Packed Lunch and been making this at home - it’s a great dish and one I hope you try!

Serves 4

Ingredients for the ragu
45ml olive oil
3 cloves garlic, peeled and sliced
500ml passata
1 pinch caster sugar
Pinch chilli flakes

Ingredients for the braciole
250g ciabatta breadcrumbs
2tbsp olive oil
4 × 200g rump steaks - bashed to 5mm thick
4 slices prosciutto
480g mozzarella, cut into strips
Dozen large basil leaves
100g Parmesan cheese, grated
4 cocktail sticks
2tbsp olive oil

Method for the ragu
Fry the garlic briefly in olive oil, add passata, sugar, chilli flakes and splash of water and leave to simmer while you prepare the braciole.

Method for the braciole
Rip the ciabatta into small breadcrumbs and fry in olive oil until crisp (about five minutes) season and remove.
Tenderise the steaks with a meat hammer or rolling pin until about 5mm thick; ideally in a rectangle shape (not round) and season generously with salt and pepper.
Lay a slice of prosciutto over each steak; then a few slices of mozzarella, the basil leaves, a scattering of ciabatta breadcrumbs and finally a few generous gratings of Parmesan.
Carefully roll the steaks lengthways and pop a cocktail stick through it to hold together.
Heat a pan with a little olive oil; and sear the outside of the bracioles; remove the cocktail stick and turn so they are seam side down.
Once all sides are browned pour the ragu into the same pan, give it a shake and cook on a low heat for about 20 minutes.
Once done, turn off the heat and rest for five minutes.

To serve
Serve the braciole on a plate with a generous portion of sauce poured over the top. Finish with a few extra breadcrumbs, drizzle of olive oil and finely chopped leftover basil leaves. Serve with a simple green salad and toasted rustic bread. Grazi!

#braciole #dinner #theocooks #italianrecipe

[eleanorryan]

Looks so good. Simply delicious. Regards from Ireland 🇮🇪 💚

[mercurysound]

You'll blow out your jaw bones trying to chew that after 20 minutes

[williemills]

You forgot the Gabagool. Tony Soparano would be pissed😂

[historyloveriii]

TOO MUCH GARLIC! Is that an aluminum pan?