As the winter months set in, we find ourselves gravitating towards slow-cooked comfort food, and this hearty, flavorful braciole is a wonderful dish for sharing during the dismal days after the holidays have ended. Chef Jackie Page’s take on this Italian delight was delicious when we got to try it at TABLE headquarters during the shoot. So, we hope you make it yourself this winter and get to enjoy it, too!
What is Braciole?
The history of braciole is surprisingly complex, with implications about differences in food availability in America versus rural Italy. What we call “braciole” in America is typically called “involtini” in Italy, and came to the States with waves of Italy immigrants in the nineteenth century. It’s one of those dishes that has become a staple of Italian-American cooking more so than Old World Italian cuisine. In Italy, meat was scarce and often only eaten for special occasions, but in America, where it was more readily available, braciole became an every-week dish for slow-cooked Sunday dinners in Italian-American families.
Braciole
Description
Delicious beef rolls filled with prosciutto, breadcrumbs, and cheese, cooked slowly in tasty broth and tomatoes for a super yummy dish.
Ingredients
- 12 thin slices top round
- 12 slices prosciutto
- ½ cup bread crumbs
- 2 tbsp parsley, chopped
- 1 tbsp Italian seasoning
- ¼ cup Parmesan Reggiano, ground
- Salt and pepper to taste
- Beef broth
- 4 tbsp olive oil
- 2 tbsp of butter
- Eight garlic cloves (four minced, four sliced thin)
- ½ cup of flour
- 16 oz of chicken broth
- 20 oz of crushed tomatoes
Instructions
- Pound slices of top round to 1/8 of an inch.
- Top with a slice of prosciutto.
- Mix breadcrumbs, parsley, parmesan, four minced garlic cloves, and Italian seasoning. Place a tablespoon or so on top of the prosciutto.
- Roll and secure with toothpicks to keep the topping from coming out.
- Roll in flour.
- Saute in olive oil and butter until golden.
- Add to a braising pan and cover with 8 oz of beef broth.
- Add the remaining garlic cloves thinly sliced and crushed tomatoes.
- Bake at 325° for 2 1/2 hours.
Recipe by Chef Jackie Page / Styling by Anna Franklin / Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
