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Braciole Recipe

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This recipe for Braciole, by , is from Fern Hollow Nature Center's Italian Garden Dinner Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marisa Tobias

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
1 large shallot finely minced
8 oz. mushrooms finely minced
cup olive oil
1 tsp. salt
tsp.pepper
cup red wine
cup breadcrumbs
1 cup (packed) arugula and/or spinach, chopped
2 T chopped parsley

lb. sharp provolone cut into sticks (1 piece for each slice of beef)

1 lbs. thinly sliced round steak (about 14-15 slices)
Olive Oil

Sauce:
1 small onion, minced
1 carrot, minced
1 stalk celery, minced
2 cloves garlic, crushed
red wine
2 cups tomatoes
salt and pepper

Directions:
Directions:
To make filling:
In a large dutch oven saute shallot, mushrooms, salt and pepper in olive oil for about 10 minutes until very soft. Add wine and cook for about a minute. Turn off heat and stir in spinach/arugula, breadcrumbs and parsley. Mix thoroughly and let cool.

To make rolls:
Lay out the slices of beef and season with salt and pepper. Place about 1 heaping tablespoon of the cooled filling on one end of each slice of beef. Lay 1 piece of cheese on top of the filling and roll the meat over the filling, folding over the sides as you go along. Secure the end with a toothpick.

In the same dutch oven add about 2-3 T olive oil and brown the rolls. Do it in batches, adding more olive oil as needed. Set aside the browned rolls.

In the same dutch oven, saute the minced onion, carrot and celery for about 5 minutes until soft. Add garlic and cook another minute. Deglaze the pan with the wine, scraping up all the brown bits. Add the tomatoes, salt and pepper and cook for about 20-30 minutes until the tomatoes cook down.

Add the rolls and press them down into the sauce so they are all coated. Cover and gently simmer for about 30-45 minutes. Turn off heat and let sit for about an hour.

Serve over polenta or with pasta.

Personal Notes:
Personal Notes:
We served this over polenta for our Winter Dinner in 2012. It's my favorite cold weather comfort food!

Feel free to change up the filling. My mother only used parsley, garlic and breadcrumbs; some recipes call for adding hard boiled eggs. I love this filling made with mushrooms, spinach and arugula from Gray's Family Farm.

 

 

 

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