Beef Braciole Recipe with Prosciutto and Parmesan (2024)

FAQs

What is the best cut of meat for beef braciole? ›

The other common way to make braciole is to use the top round cut of beef, which is a little less expensive than flank steak. Instead of being prepared as one long, thin roast, top round is sliced and pounded into multiple smaller steaks that are then rolled into individual bundles.

Further, if you haven't pounded the meat thin enough, it can still be tough after cooking, so make sure to pound it to an even, thin slice. Lastly, the cooking time matters, as if you cook it too short it can be tough, so make sure to cook it slow and prolonged to get a more tender result.

Braciole is an Italian-style roulade, a rolled and stuffed meat. It is also called involtini, or bruciuluni in Sicilian. The etymology of the word translates to slice of meat rolled over coals. The meat — typically beef, veal, or pork — is pounded thin and stuffed with prosciutto, breadcrumbs, cheese, and herbs.

A risotto side dish will also pair nicely with this braciole recipe. You can also serve braciole with polenta.

Bresaola is a bit like a lean prosciutto made with beef instead of pork and slightly reminiscent of pastrami in terms of flavor. It's also somewhat similar to Switzerland's Bündnerfleisch and viande des Grisons, though it's moister and more delicate than either of those.

Brisket. Universally beloved by barbecue pitmasters, the brisket is the breast of the cow and one of the toughest cuts. The grains of brisket are much coarser than those of other parts of the animal, so the cut requires some seriously long cook time.

The complex dishes we have explored - Timballo di Maccheroni, Saltimbocca alla Romana, Suckling Pig (Porceddu), Stuffed Calamari (Calamari Ripieni), and Pasticcio di Lasagna - represent the epitome of Italian gastronomy.

Cut It Across the Grain

One way to make tougher meats tender starts with your knife and fork (or on your cutting board). Cutting meat "across the grain" simply means cutting crosswise through the long muscle fibers in the meat. Breaking them up makes the meat more tender.

In Italy, "braciole" often refers to simple grilled slices of meat, usually pork. This is because "braciola" can be a term for any piece of meat cooked over embers or "braci." These are typically smaller pieces of meat, simply seasoned, grilled, and enjoyed right off the fire.

What is the national dish of Italy? ›

Commonly known around the world as spaghetti bolognese, in its authentic form 'Ragu alla Bolognese' is recognised as the national dish of Italy. Its origin can be traced back to Imola, a town near the city of Bologna, where a recipe was first recorded in the 18th century.

The Neapolitan-style Braciole recipe is a dish that ran the history of Southern-Italian cuisine! The ingredients of this delicious, rolled meat come from the Ancient Greece, via the discovering of America and the French domination of the territory around Naples.

Delicious on its own, prosciutto is perfect da sola or paired with creamy cheese, like fresh mozzarella. Simply place the slices on a plate, and enjoy.

Pizza. Besides pasta, pizza is perhaps the most popular and recognized Italian food. Pizza is considered a national symbol representing Italy to the rest of the world, so much so that UNESCO has acknowledged pizza as an Intangible Cultural Heritage of Humanity.

Always before the boiling. Please, never cut your spaghetti in your plate with a knife in front of an Italian. There are also traditional Neapolitan and Sicilian dishes that require the spaghetti to be previously broken. For example, the Neapolitan pasta with provola cheese and potatoes.

Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare. Blue rare is a style of cooking that is becoming very popular for meat lovers.

The cut of beef used for Italian beef is typically chuck roast. However, top sirloin, top round, or bottom round would also work well. Giardiniera. A delicious blend of pickled vegetables that adds that wonderful, classic flavor to Italian beef.

Tenderloin steak and top blade steaks ranked first and second. Top round steak ranked last. Roasts were more tender than steak counterparts.

If you have never had braciole, it is basically thin flank steak stuffed with a bread crumb mixture and rolled up.