Braciole recipe Neapolitan-style is a dish that ran the history of the Southern-Italian cuisine! The ingredients of this delicious rolled meat come from the Ancient Greece, via the discovering of America and the French domination of the territory around Naples. The meat is filled with cured prosciutto, raisins, pine nuts, and cheese, then seared and slow cooked in a tasty tomatoes sauce. To complete the recipe as the tradition requires, toss the pasta with the sauce and serve it as first course. The meat will be a fantastic second course, a complete meal to depict an authentic feast Italian-style!
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- 8 slices top round meat extra thin cut (Milanesa)
- 8 slices Italian Prosciutto
- 2 Lb (900 g) tomato puree
- 2 tbsp double concentrated tomato paste
- 6 tbsp pine nuts
- 6 tbsp raisins
- 2 tbsp extra-virgin olive oil
- 3 tbsp lard (manteca)
- 6 cloves garlic
- 1 (300 g) red onion
- 1 bunch fresh parsley
- 4 leaves fresh basil
- 8 tbsp Italian Provolone, grated (alternatively, Pecorino or Cacio Cavallo)
- 1 glass (250 ml) red wine
- 1 tbsp black pepper
- to taste table salt (optional)
FOR THE PASTA
- 24 oz (680 g)short pasta (best if Rigatoni or Tortiglioni)
- Braciole sauce
- 8 tbsp Italian Provolone, grated (alternatively, Pecorino or Cacio Cavallo)
- 4.5 tbsp rock salt every 5 qt of water
WHAT BRACIOLE MEANS INTO THE ITALIAN CUISINE
The term braciola(braciole in the plural) indicates different cuts of meats, depending on the regions of Italy.
Into the Northern Italian cuisine, Braciole means pork or veal chops, commonly grilled or seared. In Southern Italy instead, braciole have the same meaning of the International term: thin rolled steaks and filled with herbs and cheese.
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PORK, VEAL OR BEEF BRACIOLE?
Regarding Northen-Italian style braciole, they are made exclusively from pork or veal.
Into the Southern-Italian cuisine, the most traditional braciole recipes are from Sicily, Calabria, and Naples. Southern-Italian braciole are frequently stewed into tomato sauce, or grilled, or pan seared.
The most common Southern braciole steak cuts are pork shoulder and Beef top round.
BRACIOLE NEAPOLITAN-STYLE HISTORY
The ingredients of slow cooked braciole are influenced by several invasions and settlements of the Neapolitan territory.
The use of raising comes from the Greco-Roman tradition; it is the most ancient, sweet and sour flavor into this recipe, along with pine nuts.
Angevin domination started from XIII Century, brings a significant French influence into the Neapolitan cuisine; particularly, the slow-cooking meats and ragouts.
Starting from XVI Century Tomatoes, coming from the new American continent, enter forcefully into Southern-Italian tradition, and pair perfectly with Mediterranean flavors.
The term braciole and braciolette (little braciole in Italian) appear for the first time in 1837, in the cookbook “Cucina Teorico-Pratica” By Ippolito Cavalcanti Duke of Buonvicino.
The modern version of the Neapolitan braciole recipe is published by Jean Carola Francesconi in 1965. This recipe upholds the tradition and adds a fragrant slice of Italian Prosciutto into the filling.
ONE RECIPE TWO COURSES
Like many Southern-Italian recipes, Neapolitan braciole are served as second course. With the tomato sauce is traditional to toss pasta, particularly short pasta like Rigatoni or Tortiglioni, and served as first course.
This tradition comes from the workers of the nobles kitchens, which use to save a little quantity of sauce to eat after serving the meat.
NEAPOLITAN BRACIOLE RECIPE
First of all, choose the right cut of beef; best if top round extra thin cut Milanesa-style.
Soak 3 tbsp of raisins in room temperature water about 30 minutes until re-hydrated. Waiting for the raisins, pour a splash of olive oil into a pan and sauté 3 tbsp of pine nuts until lightly golden brown.
Finally, grate the cheese, and mince the fresh parsley finely along with garlic.
HOW TO MAKE BRACIOLE
Tenderize the meat beating each steak lightly with the flat side of a tenderizer. It’s critical do not rip the meat.
After that, lay out a slice of Prosciutto over each braciole steak, and spread on the grated cheese, minced garlic and parsley, raisins, and sauteed pine nuts.
Eventually, bend the longer sides of the steaks and roll the shorter side of the meat, tying each braciola with kitchen strings.
HOW TO COOK BRACIOLE
Pour the lard into an enamel dutch oven or thick-bottomed heavy pot, and melt over medium heat.
Now sear the rolled meat a few pieces at a time just a couple of minutes, until golden brown. This step is critical and can be difficult the first times because the meat tends to stick; if it happens, baste with a few tbsp of wine.
When all the meat rolls are seared, place in a bowl covered, and sauté finely sliced onion into the lard and meat’ juices until soft and translucent.
SLOW-COOKED BRACIOLE
Once the onion is ready, add the beef roulades, raise the flame and baste with 1 glass of red wine.
Cook and stir a few minutes over high heat, then add the tomato paste. Cook a couple of minutes more, then add the tomato puree and stir fry a few minutes.
After that, low the flame and cook the meat 1 hour and 30 minutes. The meat must cook very gently, bubbling slowly.
TOMATO SAUCE
After 90 minutes, raise the meat and place into a bowl, covered. Cook the sauce until extremely thick, about 2 hours, stirring occasionally.
Meanwhile, sauté 3 tbsp of pine nuts and soak 3 tbsp of raisins. After two hours, add the rolled meat, and pine nuts, and raisins, and cook 20 mins more, very slowly.
Serve the Neapolitan braciole over a few tbsp of sauce, and save the remainder sauce to toss the pasta.
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RECIPE - PRINTABLE VERSION
Yield: 8
BRACIOLE NEAPOLITAN-STYLE recipe & history - all you need to know!
Braciole recipe Neapolitan-style is a dish that ran the history of the Southern-Italian cuisine! The ingredients of this delicious rolled meat come from the Ancient Greece, via the discovering of America and the French domination of the territory around Naples. The meat is filled with cured prosciutto, raisins, pine nuts, and cheese, then seared and slow cooked in a tasty tomatoes sauce. To complete the recipe as the tradition requires, toss the pasta with the sauce and serve it as first course. The meat will be a fantastic second course, a complete meal to depict an authentic feast Italian-style!
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Ingredients
- 8 slices top round meat extra thin cut (Milanesa)
- 8 slices Italian Prosciutto
- 2 Lb tomato puree (900 g)
- 2 tbsp double concentrated tomato paste
- 6 tbsp pine nuts
- 6 tbsp raisins
- 2 tbsp extra-virgin olive oil
- 3 tbsp lard (manteca)
- 6 cloves garlic
- 1 red onion (300 g)
- 1 bunch fresh parsley
- 4 leaves fresh basil
- 8 tbsp Italian Provolone, grated (alternatively, Pecorino or Cacio Cavallo)
- 1 glass red wine (250 ml)
- 1 tbsp black pepper
- to taste table salt (optional)
- FOR THE PASTA
- 24 oz short pasta (best if Rigatoni or Tortiglioni) (680 g)
- Braciole sauce
- 8 tbsp Italian Provolone, grated (alternatively, Pecorino or Cacio Cavallo)
- 4.5 tbsp rock salt every 5 qt of water
Instructions
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NEAPOLITAN BRACIOLE RECIPE
- First of all, choose the right cut of beef; best if top round extra thin cut Milanesa-style.
- Soak 3 tbsp of raisins in room temperature water about 30 minutes until re-hydrated. Waiting for the raisins, pour a splash of olive oil into a pan and sauté 3 tbsp of pine nuts until lightly golden brown.
- Finally, grate the cheese, and mince the fresh parsley finely along with garlic.
HOW TO MAKE BRACIOLE
- Tenderize the meat beating each steak lightly with the flat side of a tenderizer. It’s critical do not rip the meat.
- After that, lay out a slice of Prosciutto over each braciole steak, and spread on minced garlic and parsley, raisins, and sauteed pine nuts.
- Eventually, bend the longer sides of the steaks and roll the shorter side of the meat, tying each braciola with kitchen strings.
HOW TO COOK BRACIOLE
- Pour the lard into an enamel dutch oven or thick-bottomed heavy pot, and melt over medium heat.
- Now sear the rolled meat a few pieces at a time just a couple of minutes, until golden brown. This step is critical and can be difficult the first times because the meat tends to stick; if it happens, baste with a few tbsp of wine.
- When all the meat rolls are seared, place in a bowl covered, and sauté finely sliced onion into the lard and meat’ juices until soft and translucent.
SLOW-COOKED BRACIOLE
- Once the onion is ready, add the beef roulades, raise the flame and baste with 1 glass of red wine.
- Cook and stir a few minutes over high heat, then add the tomato paste. Cook a couple of minutes more, then add the tomato puree and stir fry a few minutes.
- After that, low the flame and cook the meat 1 hour and 30 minutes. The meat must cook very gently, bubbling slowly.
TOMATO SAUCE
- After 90 minutes, raise the meat and place into a bowl, covered.
- Cook the sauce until extremely thick, about 2 hours, stirring occasionally.
- Meanwhile, sauté 3 tbsp of pine nuts and soak 3 tbsp of raisins. After two hours, add the rolled meat, and pine nuts, and raisins, and cook 20 mins more, very slowly.
- Serve the Neapolitan braciole over a few tbsp of sauce, and save the remainder sauce to toss the pasta.
Nutrition Information
Yield
8Serving Size
1
Amount Per ServingCalories 725Total Fat 32gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 131mgCarbohydrates 55gFiber 6gSugar 13gProtein 54g
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