Hearty Italian Braised Braciole with Bread Stuffing
Indulge in this delightful recipe for Hearty Italian Braised Braciole, which features tender rolled veal breast, generously stuffed with a flavorful mixture of bread, herbs, and meats. Infused with the rich essence of red wine and tomato sauce, this dish embodies the warmth of Italian home cooking. Perfect for family gatherings or special occasions, serve it with pasta or crusty bread to soak up the delectable sauce. Share this beloved recipe with friends and create lasting memories around the dinner table!
6
Servings
N/A
Calories
15
Ingredients
Ingredients
Italian bread
2 cups (cubed, day-old)
milk
1 cup (for soaking)
Italian parsley
1/2 cup (chopped)
Romano cheese
1/2 cup (grated)
garlic
4 cloves (slivered)
capicola
1/2 lb (diced)
pine nuts
1/2 cup (toasted)
raisins
1/2 cup (soaked in warm water and drained)
salt
to taste
black pepper
to taste (freshly ground)
olive oil
as needed (for frying and drizzling)
veal breast
4 lbs (alternatively, may use beef top round)
hard-boiled eggs
4 (shelled and quartered)
red wine
1 cup (for braising (optional))
tomato sauce
as needed (for braising (optional))
Instructions
1
To begin, prepare the flavorful bread stuffing by soaking the day-old Italian bread in milk for 5 minutes. Once softened, squeeze out the excess milk and place the bread in a large mixing bowl.
2
Add the chopped parsley, grated Romano cheese, slivered garlic, diced capicola, toasted pine nuts, and rehydrated raisins to the bread. Season lightly with salt and freshly ground black pepper, then drizzle with olive oil to moisten. Mix gently but thoroughly until all ingredients are well combined.
3
Next, prepare the veal by placing it on a sheet of plastic wrap. Make a deep slice along the breast to open it like a book, then cover with another piece of plastic wrap. Using the smooth side of a meat mallet, gently pound the veal until it reaches about 1/2-inch thickness, being careful not to tear the meat.
4
Once flattened, remove the top plastic wrap and rub the veal surface with olive oil. Season generously with salt and pepper. Spread the prepared stuffing evenly over the meat, leaving a 1-inch border around the edges. Place the quartered hard-boiled eggs lengthwise down the center of the stuffing.
5
Roll the veal tightly like a jellyroll, using the plastic wrap to help you. Secure the roll tightly with kitchen string to hold everything in place.
6
In a Dutch oven or large roasting pan, heat olive oil over medium heat. Once hot, carefully add the stuffed veal roll and brown it well on all sides, developing a rich caramelization.
7
Once browned, you can choose to braise the veal in one of two ways: cover the pan with foil and bake in a preheated 375°F oven for 1 hour, or alternatively, deglaze the pan with red wine, then pour enough tomato sauce over the braciole to cover it. Cover the pan and simmer gently on the stovetop for about 1 hour until the veal is tender.
8
To serve, carefully remove the kitchen string from the veal roll and cut it into 1-inch slices. Arrange the slices on a serving platter, either with a generous ladle of sauce or served plain, alongside your favorite sides.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Italian Braised Braciole?
It is a traditional Italian dish featuring tender rolled veal breast stuffed with a savory mixture of bread, herbs, and meats, braised in wine and tomato sauce.
What kind of meat is used in this recipe?
The recipe calls for 4 pounds of veal breast.
Can I use beef instead of veal?
Yes, beef top round is suggested as a suitable alternative to veal breast.
What are the main components of the bread stuffing?
The stuffing is made from day-old Italian bread, milk, parsley, Romano cheese, garlic, capicola, pine nuts, and raisins.
How do I prepare the bread for the stuffing?
Soak the cubed Italian bread in milk for 5 minutes, then squeeze out the excess liquid before mixing with other ingredients.
What type of cheese is used in the filling?
The recipe uses half a cup of grated Romano cheese.
Is there meat inside the stuffing?
Yes, the stuffing includes half a pound of diced capicola.
How do I prepare the veal breast for stuffing?
Slice the breast open like a book and pound it to a 1/2-inch thickness using the smooth side of a meat mallet.
How thick should the veal be after pounding?
The meat should be flattened to about 1/2-inch thickness.
What is the purpose of the hard-boiled eggs?
The eggs are placed in the center of the roll to provide a beautiful presentation and added flavor when sliced.
How should I arrange the eggs inside the meat?
The hard-boiled eggs should be quartered and placed lengthwise down the center of the stuffing.
How do I secure the braciole roll?
Roll the meat tightly like a jellyroll and secure it with kitchen string to hold the shape during cooking.
Do I need to brown the meat before braising?
Yes, brown the veal roll in olive oil in a Dutch oven to develop a rich caramelization.
What are the two ways to braise the braciole?
You can either bake it covered in a 375 degree F oven or simmer it in tomato sauce on the stovetop.
What temperature should the oven be set to?
If using the oven method, preheat it to 375 degrees Fahrenheit.
How long does the braciole need to cook?
Whether in the oven or on the stovetop, the meat should cook for approximately one hour.
What liquid is used for the stovetop braising method?
The pan is deglazed with red wine and then covered with tomato sauce.
Is the red wine mandatory for this recipe?
The red wine is optional and primarily used for deglazing during the stovetop braising process.
How should the braciole be served?
Remove the string, cut into 1-inch slices, and serve on a platter with sauce and side dishes.
How many servings does this recipe make?
This recipe is designed to serve 6 people.
What are some recommended sides for this dish?
It is traditionally served with pasta or crusty bread to soak up the braising sauce.
Why should I use day-old bread?
Day-old bread has a better texture for soaking up milk without becoming too soggy for the stuffing.
How do I prepare the raisins for the stuffing?
The raisins should be rehydrated by soaking them in warm water and then drained before use.
Should the pine nuts be raw or toasted?
The recipe calls for half a cup of toasted pine nuts for added flavor.
When do I remove the kitchen string?
Wait until after the meat is finished cooking but before you begin slicing it for service.
How thick should the meat slices be?
The finished roll should be cut into 1-inch thick slices.
Is this recipe suitable for holidays?
Yes, it is considered an ideal dish for family gatherings, holidays, and special occasions.
How do I season the veal surface?
Rub the meat with olive oil and season generously with salt and freshly ground black pepper.
What should I leave around the edges when stuffing?
Leave a 1-inch border around the edges of the meat to prevent the stuffing from spilling out during rolling.
What kind of pan is best for this recipe?
A Dutch oven or a large roasting pan is recommended for browning and braising the veal.