How to Make Braciole - An Easy Braciole Recipe for a Special Dinner (2024)

FAQs

What meat is best for braciole? ›

I prefer top round (often sold as London broil) for braciole. It's inexpensive and works great. Depending on where you shop, you may be able to find thinly sliced top round that's marked as “for braciole”, but if you need to filet a whole top round, I walk you through that process in the steps below.

You can easily make braciole a day or two ahead of time, I've done that many times especially for parties. If I make them ahead of time for a party I also like to take my time removing the strings and cutting the rolls while they're cold.

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.

Italian Beef Braciole in a rich slowly simmered tomato sauce. This southern Italian dish is super comforting and delicious made with thin slices of beef stuffed with prosciutto, pecorino, garlic, and herbs.

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.

Salting meat ahead of time thoroughly flavors it and makes it juicier. The longer salt has to do its magic, the better. Salt most things the day before.

You can store the beef braciole in the refrigerator for up to 3 days, inside an airtight container. Reheat the dish in a pan over low heat for about 10 minutes or until warm.

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.

So now we know that it's generally frowned upon to cut your spaghetti at an Italian restaurant, but what is the socially acceptable way to eat your noodles here? As you can probably guess, you're supposed to twirl them with your fork.

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.

What is the most popular Italian meat? ›

While pork is certainly the most popular meat, salamis are also made with other meats, such as beef, wild boar, goose and turkey. There are many, many different salamis made in Italy — mortadella, coppa and soppressata are just a few.

Pork is the most common cured meat in Italy, although other meats such as beef, venison and wild boar are also cured. Each region of Italy is known for its own cured meats, known as salumi, based on local customs. Spice plays an important role in the curing of Italian Meats.

Spiraled pancetta is sliced paper thin and usually eaten “raw” either by itself or wrapped around vegetables, much like prosciutto. Pancetta is great for mixing with other foods—think pancetta-wrapped scallops—because the lack of smokey flavor gives it a gentle, less overpowering flavor.

Coppacola. Also known as coppa, coppocollo, or gabbagool, this cured meat is similar to prosciutto but cranked up to eleven. Coppa comes from the neck or shoulder of the pig and is salt-cured similar to other salumi, but with a twist: most types come in sweet or hot varieties.