Braised Braciole
Ingredients
- 2 cups cubed day-old Italian bread ⓘ
- 1 cup milk ⓘ
- 1/2 cup chopped Italian parsley ⓘ
- 1/2 cup grated romano cheese
- 4 garlic cloves, slivered ⓘ
- 1/2 lb capicola, diced ⓘ
- 1/2 cup pine nuts, toasted ⓘ
- 1/2 cup raisins, soaked in warm water to rehydrate then drained ⓘ
- salt & freshly ground black pepper ⓘ
- olive oil ⓘ
- 4 lbs veal, breast (alternatively may use beef top round) ⓘ
- 4 hard-boiled eggs, shelled and quartered ⓘ
- 1 cup red wine, for braising (optional) ⓘ
Instructions
- Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly.
- Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it's about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.
- Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour.
- Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender.
- To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce.
Nutrition & Diet Analysis (per serving)
985
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).