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E tu le fai le braciole a casa? 🥩👨‍🍳 #napoli #macelleria #macellaio #braciola #italiano
E tu le fai le braciole a casa? 🥩👨‍🍳 #napoli #macelleria #macellaio #braciola #italiano
We’re making braciole with the @foodboss! 🥩🔥 Did we do it right? 🤷🏽‍♂️
We’re making braciole with the @foodboss! 🥩🔥 Did we do it right? 🤷🏽‍♂️
Slow-Simmered Braciole | Red Wine Sugo Beef braciole slowly simmered in a rich red wine sugo until tender. Finish with grated Pecorino and plenty of fresh basil. Serve alongside your favorite pasta, served in the sauce. Braciole 1½ pounds top round, eye round or flank steak, pounded thin Seasoned Italian breadcrumbs 1–2 garlic cloves, grated ½ cup freshly chopped parsley ⅔ cup grated Pecorino, plus more for serving Sea salt and plenty of black pepper Crushed red pepper, optional Extra virgin olive oil, enough to moisten the breadcrumbs Pine nuts Raisins or currants Grated Caciocavallo Red Wine Sugo Extra virgin olive oil ½ yellow onion, chopped 2 garlic cloves, smashed Long hot peppers, optional Fresh basil, plus more for serving About 1 cup red wine 2 cans whole peeled tomatoes, puréed Sea salt and black pepper A little water, to rinse the blender or food processor Method 1. Mix the breadcrumbs, grated garlic, parsley, Pecorino, a little sea salt, plenty of black pepper and optional crushed red pepper. Add enough extra virgin olive oil to moisten. 2. Drizzle the beef with extra virgin olive oil and lightly sprinkle with sea salt. Spread the breadcrumb mixture over each piece, then add pine nuts, raisins or currants and grated Caciocavallo. Roll tightly and secure with kitchen twine. 3. Heat extra virgin olive oil in a heavy pot. Sear the braciole on all sides, then remove. 4. Sauté the onion, smashed garlic and optional long hots in the same pot. Add basil, then deglaze with the red wine and let it reduce. 5. Add the puréed tomatoes. Pour a little water into the blender or food processor, swirl to collect any remaining tomato, and add that mixture to the sugo. Season with sea salt and black pepper, then return the braciole to the pot. 6. Cover and simmer gently for 1 hour. Partially uncover and continue at a very low simmer for another 2–3 hours, until fork-tender. 7. Remove the twine. Finish with grated Pecorino and plenty of fresh basil. Serve alongside your favorite pasta, served in the sauce. #Braciole #ItalianFood #ItalianCooking #ItalianRecipes #SundayDinner
Slow-Simmered Braciole | Red Wine Sugo Beef braciole slowly simmered in a rich red wine sugo until tender. Finish with grated Pecorino and plenty of fresh basil. Serve alongside your favorite pasta, served in the sauce. Braciole 1½ pounds top round, eye round or flank steak, pounded thin Seasoned Italian breadcrumbs 1–2 garlic cloves, grated ½ cup freshly chopped parsley ⅔ cup grated Pecorino, plus more for serving Sea salt and plenty of black pepper Crushed red pepper, optional Extra virgin olive oil, enough to moisten the breadcrumbs Pine nuts Raisins or currants Grated Caciocavallo Red Wine Sugo Extra virgin olive oil ½ yellow onion, chopped 2 garlic cloves, smashed Long hot peppers, optional Fresh basil, plus more for serving About 1 cup red wine 2 cans whole peeled tomatoes, puréed Sea salt and black pepper A little water, to rinse the blender or food processor Method 1. Mix the breadcrumbs, grated garlic, parsley, Pecorino, a little sea salt, plenty of black pepper and optional crushed red pepper. Add enough extra virgin olive oil to moisten. 2. Drizzle the beef with extra virgin olive oil and lightly sprinkle with sea salt. Spread the breadcrumb mixture over each piece, then add pine nuts, raisins or currants and grated Caciocavallo. Roll tightly and secure with kitchen twine. 3. Heat extra virgin olive oil in a heavy pot. Sear the braciole on all sides, then remove. 4. Sauté the onion, smashed garlic and optional long hots in the same pot. Add basil, then deglaze with the red wine and let it reduce. 5. Add the puréed tomatoes. Pour a little water into the blender or food processor, swirl to collect any remaining tomato, and add that mixture to the sugo. Season with sea salt and black pepper, then return the braciole to the pot. 6. Cover and simmer gently for 1 hour. Partially uncover and continue at a very low simmer for another 2–3 hours, until fork-tender. 7. Remove the twine. Finish with grated Pecorino and plenty of fresh basil. Serve alongside your favorite pasta, served in the sauce. #Braciole #ItalianFood #ItalianCooking #ItalianRecipes #SundayDinner
🥩🇮🇹 BRACIOLE ITALIANO AO MOLHO DE TOMATE — CARNE MACIA COM RECHEIO SURPREENDENTE! É no corte que esse prato mostra por que é tão especial! 😍 O Braciole é um clássico ítalo-americano inspirado nos involtini italianos: bifes finos são recheados, enrolados e cozidos lentamente em molho de tomate até ficarem muito macios. Ao cortar, aparece uma linda espiral de recheio com parmesão, alho, ervas e pão, enquanto o molho envolve cada pedaço. 🛒 INGREDIENTES — 6 PORÇÕES • 6 bifes grandes e finos de coxão mole, cerca de 150 g cada • Sal e pimenta-do-reino a gosto • ¾ de xícara (chá) de farinha de rosca • 70 g de parmesão ralado • 3 dentes de alho picados • 3 colheres (sopa) de salsinha picada • 2 colheres (sopa) de azeite para o recheio • 2 colheres (sopa) de azeite para selar • 1 cebola média picada • 800 g de tomate pelado triturado • 150 ml de vinho tinto seco • 150 ml de água ou caldo de carne • Folhas de manjericão a gosto • Barbante culinário 👩‍🍳 MODO DE PREPARO Abra os bifes entre duas folhas de plástico e bata delicadamente até atingirem cerca de 5 mm de espessura. Tempere com sal e pimenta. Misture farinha de rosca, parmesão, alho, salsinha e 2 colheres de azeite. Distribua uma camada fina sobre cada bife, deixando as bordas livres. Enrole firmemente e amarre com barbante culinário. Aqueça o azeite em uma panela larga e sele os rolinhos por todos os lados. Reserve. Refogue a cebola, acrescente o vinho e deixe reduzir pela metade. Junte o tomate e o caldo, volte os bracioles à panela e cozinhe tampado, em fogo baixo, por cerca de 1h30, virando delicadamente algumas vezes. Retire os barbantes e deixe a carne descansar alguns minutos. Sirva com bastante molho, finalizando com manjericão. Para revelar a espiral sem desmanchar, corte um dos rolinhos com faca bem afiada. #Braciole #CulináriaItaliana #CarneRecheada #ReceitasDaDonaTere
🥩🇮🇹 BRACIOLE ITALIANO AO MOLHO DE TOMATE — CARNE MACIA COM RECHEIO SURPREENDENTE! É no corte que esse prato mostra por que é tão especial! 😍 O Braciole é um clássico ítalo-americano inspirado nos involtini italianos: bifes finos são recheados, enrolados e cozidos lentamente em molho de tomate até ficarem muito macios. Ao cortar, aparece uma linda espiral de recheio com parmesão, alho, ervas e pão, enquanto o molho envolve cada pedaço. 🛒 INGREDIENTES — 6 PORÇÕES • 6 bifes grandes e finos de coxão mole, cerca de 150 g cada • Sal e pimenta-do-reino a gosto • ¾ de xícara (chá) de farinha de rosca • 70 g de parmesão ralado • 3 dentes de alho picados • 3 colheres (sopa) de salsinha picada • 2 colheres (sopa) de azeite para o recheio • 2 colheres (sopa) de azeite para selar • 1 cebola média picada • 800 g de tomate pelado triturado • 150 ml de vinho tinto seco • 150 ml de água ou caldo de carne • Folhas de manjericão a gosto • Barbante culinário 👩‍🍳 MODO DE PREPARO Abra os bifes entre duas folhas de plástico e bata delicadamente até atingirem cerca de 5 mm de espessura. Tempere com sal e pimenta. Misture farinha de rosca, parmesão, alho, salsinha e 2 colheres de azeite. Distribua uma camada fina sobre cada bife, deixando as bordas livres. Enrole firmemente e amarre com barbante culinário. Aqueça o azeite em uma panela larga e sele os rolinhos por todos os lados. Reserve. Refogue a cebola, acrescente o vinho e deixe reduzir pela metade. Junte o tomate e o caldo, volte os bracioles à panela e cozinhe tampado, em fogo baixo, por cerca de 1h30, virando delicadamente algumas vezes. Retire os barbantes e deixe a carne descansar alguns minutos. Sirva com bastante molho, finalizando com manjericão. Para revelar a espiral sem desmanchar, corte um dos rolinhos com faca bem afiada. #Braciole #CulináriaItaliana #CarneRecheada #ReceitasDaDonaTere
Braciole on a roll at the famous Pip’s Pit! 🔥
Braciole on a roll at the famous Pip’s Pit! 🔥
braciole per il sugo,sale, pepe,aglio,prezzemolo, parmigiano e salsiccia. con una legatura semplice semplice. #foryou #foodblogger #fyp #funny #food
braciole per il sugo,sale, pepe,aglio,prezzemolo, parmigiano e salsiccia. con una legatura semplice semplice. #foryou #foodblogger #fyp #funny #food
Let us introduce you to our new sandwich: the pork braciole with tomato sauce and provolone, and a little pecorino Romano on a seeded semolina ! The anatomy of a sandwich 🇮🇹 #NYC #BleeckerStreet #Italianfood #NYCFoodie #faiccos 🍴: Faicco’s #️⃣: faiccosnyc ☎️: (212)-243-1974 📍: West Village, NYC 260 Bleecker St. 🌐: www.faiccositalianspecialties.store
Let us introduce you to our new sandwich: the pork braciole with tomato sauce and provolone, and a little pecorino Romano on a seeded semolina ! The anatomy of a sandwich 🇮🇹 #NYC #BleeckerStreet #Italianfood #NYCFoodie #faiccos 🍴: Faicco’s #️⃣: faiccosnyc ☎️: (212)-243-1974 📍: West Village, NYC 260 Bleecker St. 🌐: www.faiccositalianspecialties.store
Braciole al Sugo Braciole al sugo is a Sunday classic from Naples, thin beef rolls filled with prosciutto, breadcrumbs, raisins, pine nuts, and pecorino, then simmered slowly in a rich tomato sauce until tender. Traditionally the same sauce is used to dress pasta as a first course, with the braciole served after as the main. All ingredients are provided by @hubersbutchery Meat & filling (9 rolls) 500g beef topside, sliced and pounded thin 150g prosciutto 40g breadcrumbs 20g raisins 15g pine nuts, coarsely blended 30g pecorino romano, grated Parsley, small handful, finely chopped Kitchen twine (food-safe cotton string) to tie the rolls Sauce 1 onion 2 cloves garlic 200ml red wine 600g tomato passata Basil leaves Parmigiano rind Olive oil Filling and assembly 1. Lay the pounded beef slices flat. Cover each with a slice of prosciutto, leaving a small border so the filling doesn’t push out the edges once rolled. 2. Scatter breadcrumbs over the prosciutto, they act as the binder holding the filling together. 3. Add raisins, then the coarsely blended pine nuts, then pecorino, then parsley on top. 4. Roll each slice up tightly from one end, tucking the filling in as you go. 5. Tie with kitchen twine in two or three places along the roll, not just the ends, so it stays sealed through searing and simmering. (Continue in the pinned comment)
Braciole al Sugo Braciole al sugo is a Sunday classic from Naples, thin beef rolls filled with prosciutto, breadcrumbs, raisins, pine nuts, and pecorino, then simmered slowly in a rich tomato sauce until tender. Traditionally the same sauce is used to dress pasta as a first course, with the braciole served after as the main. All ingredients are provided by @hubersbutchery Meat & filling (9 rolls) 500g beef topside, sliced and pounded thin 150g prosciutto 40g breadcrumbs 20g raisins 15g pine nuts, coarsely blended 30g pecorino romano, grated Parsley, small handful, finely chopped Kitchen twine (food-safe cotton string) to tie the rolls Sauce 1 onion 2 cloves garlic 200ml red wine 600g tomato passata Basil leaves Parmigiano rind Olive oil Filling and assembly 1. Lay the pounded beef slices flat. Cover each with a slice of prosciutto, leaving a small border so the filling doesn’t push out the edges once rolled. 2. Scatter breadcrumbs over the prosciutto, they act as the binder holding the filling together. 3. Add raisins, then the coarsely blended pine nuts, then pecorino, then parsley on top. 4. Roll each slice up tightly from one end, tucking the filling in as you go. 5. Tie with kitchen twine in two or three places along the roll, not just the ends, so it stays sealed through searing and simmering. (Continue in the pinned comment)
Beef Braciole🥩🍝 For the steak filling, in a bowl add: -1.5 cups of Italian seasoned breadcrumbs -1.5 cups of Pecorino Romano cheese -1 cup of chopped Italian parsley -1/2 cup chopped basil -2 tablespoons of fresh minced garlic -1/2 cup of extra virgin olive oil -red pepper flakes to taste Mix this together until well combined Then get 6 skirt steaks that are pounded out thin, and measure around 12 inches long and 5 inches across. Season both sides, then to each steak add: -a layer of prosciutto -your breadcrumb mixture (make sure to press it on) -another layer of prosciutto Roll up each steak tightly and secure it with butchers twine. Then add a generous amount of olive oil to a large pot on medium heat. Brown each steak on all sides. For the sauce, to the same pot add: -2 finely diced carrots -1 small finely diced bell pepper -1 large diced yellow onion Cook until all of the veggies are soft. Then add: -2 tablespoons of fresh minced garlic -1.5 cups of red wine Let the red wine cook off for about 5 minutes, then add: -Three 28 ounce cans of crushed tomatoes -1 tablespoon of sugar -salt and pepper to taste -dried oregano Add all of the steak back into the pot. Bring the sauce to a boil, then turn the heat down to medium-low and cook covered for no less than 2 hours (stirring occasionally) When serving, top it off with: -some extra sauce -pecorino romano -fresh basil -Italian parsley Also make sure to add fresh basil to the sauce before serving! Serve this with your favorite pasta 🍝 Enjoy💜 #recipe #food #pasta #foodie #cooking
Beef Braciole🥩🍝 For the steak filling, in a bowl add: -1.5 cups of Italian seasoned breadcrumbs -1.5 cups of Pecorino Romano cheese -1 cup of chopped Italian parsley -1/2 cup chopped basil -2 tablespoons of fresh minced garlic -1/2 cup of extra virgin olive oil -red pepper flakes to taste Mix this together until well combined Then get 6 skirt steaks that are pounded out thin, and measure around 12 inches long and 5 inches across. Season both sides, then to each steak add: -a layer of prosciutto -your breadcrumb mixture (make sure to press it on) -another layer of prosciutto Roll up each steak tightly and secure it with butchers twine. Then add a generous amount of olive oil to a large pot on medium heat. Brown each steak on all sides. For the sauce, to the same pot add: -2 finely diced carrots -1 small finely diced bell pepper -1 large diced yellow onion Cook until all of the veggies are soft. Then add: -2 tablespoons of fresh minced garlic -1.5 cups of red wine Let the red wine cook off for about 5 minutes, then add: -Three 28 ounce cans of crushed tomatoes -1 tablespoon of sugar -salt and pepper to taste -dried oregano Add all of the steak back into the pot. Bring the sauce to a boil, then turn the heat down to medium-low and cook covered for no less than 2 hours (stirring occasionally) When serving, top it off with: -some extra sauce -pecorino romano -fresh basil -Italian parsley Also make sure to add fresh basil to the sauce before serving! Serve this with your favorite pasta 🍝 Enjoy💜 #recipe #food #pasta #foodie #cooking
Al #vicodovattariello Si prepara il ragù! Braciole di carne e di cotica! Candele del @pastificiovicidomini #vicodovattariello #osteria #cucina #cucinanapoletana
Al #vicodovattariello Si prepara il ragù! Braciole di carne e di cotica! Candele del @pastificiovicidomini #vicodovattariello #osteria #cucina #cucinanapoletana
We didn’t expect the best thing we ate in Basilicata to come out of a pot of tomato sauce. Nonna Maria’s Braciole on site (link in bio).
We didn’t expect the best thing we ate in Basilicata to come out of a pot of tomato sauce. Nonna Maria’s Braciole on site (link in bio).
Cheesy, savory, and absolutely irresistible! 🥩 These tender beef rolls are stuffed with melted cheese and savory mushrooms, then baked to perfection in a rich, flavorful gravy. The ultimate hearty comfort food! 🍄🧀 Comment Recipe or Head over to my profile for the Cookbook instructions. #beefrouladen #braciole #stuffedbeef #mushroomcheese #comfortfood #dinnerideas #foodie #recipeoftheday #foodstagram #instafood #yummy #homecooking #meatlovers #mashedpotatoes #cheesypull #savorydinner
Cheesy, savory, and absolutely irresistible! 🥩 These tender beef rolls are stuffed with melted cheese and savory mushrooms, then baked to perfection in a rich, flavorful gravy. The ultimate hearty comfort food! 🍄🧀 Comment Recipe or Head over to my profile for the Cookbook instructions. #beefrouladen #braciole #stuffedbeef #mushroomcheese #comfortfood #dinnerideas #foodie #recipeoftheday #foodstagram #instafood #yummy #homecooking #meatlovers #mashedpotatoes #cheesypull #savorydinner
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