Sicilian-Style Braciole

Sicilian-Style Braciole is a masterpiece of rustic comfort, featuring thin beef steaks rolled around a flavorful stuffing of pecorino cheese, toasted pine nuts, and sweet raisins. Simmered in a vibrant tomato sauce, this dish is a staple of Sicilian family dinners, offering a delightful balance of savory and sweet notes in every bite.

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The secret to great Braciole lies in the slow cooking process. As the beef rolls gently braise in the crushed tomatoes and red wine, the filling melds together, creating a savory center that melts in your mouth and seasons the sauce beautifully.

Ingredients

• 4 thin slices beef top round or flank steak (about 5 oz / 140 g each)
• Salt and freshly ground black pepper, to taste
• 2/3 cup (60 g) grated pecorino cheese
• 1/4 cup (30 g) pine nuts, lightly toasted
• 1/4 cup (40 g) raisins
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped (optional)
• 2 cloves garlic, minced
• 2 tablespoons breadcrumbs
• 2 tablespoons olive oil (for searing)
• Kitchen twine or toothpicks
• 2 tablespoons olive oil (for the sauce)
• 1 small onion, finely chopped
• 2 cloves garlic, minced (for the sauce)
• 1 can (28 oz / 800 g) crushed tomatoes
• 1/4 cup (60 ml) dry red wine (optional)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Pinch of sugar (optional, to balance acidity)

Instructions

Step 1

Lay the beef slices flat and gently pound to 1/4-inch (6 mm) thickness if needed. Season both sides with salt and pepper.

Step 2

In a bowl, combine pecorino, pine nuts, raisins, parsley, basil, garlic, and breadcrumbs.

Step 3

Evenly distribute the filling onto each beef slice, leaving a small border. Roll up tightly, tucking in the sides, and secure with kitchen twine or toothpicks.

Step 4

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the braciole on all sides until browned, about 6–8 minutes. Remove and set aside.

Step 5

In the same skillet, add 2 tablespoons olive oil. Sauté onion until soft, about 3 minutes. Add garlic and cook 1 more minute.

Step 6

Pour in red wine (if using) and let it reduce by half, scraping up any browned bits.

Step 7

Add crushed tomatoes, oregano, salt, pepper, and sugar (if using). Bring to a simmer.

Step 8

Return the braciole to the sauce, cover, and simmer gently over low heat for 1 1/4 hours, turning occasionally, until beef is tender.

Step 9

Remove braciole, discard twine or toothpicks. Slice and serve with sauce spooned over the top.

Zusatztipps für die Zubereitung

Pairs well with a robust Sicilian red wine such as Nero d'Avola to complement the rich tomato sauce and savory beef rolls.

Varianten und Anpassungen

For extra flavor, add chopped hard-boiled egg or thin slices of prosciutto to the filling before rolling and securing the beef.

Serviervorschläge

Serve the Braciole with your favorite pasta, creamy polenta, or plenty of crusty bread to soak up the delicious tomato sauce.

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This Sicilian-Style Braciole is more than just a meal; it's a labor of love that brings the warm, rustic soul of Italy to your dinner table. Enjoy every tender, sauce-covered bite with your loved ones.

Recipe FAQs

→ What cut of beef is best for braciole?

For braciole, thin cuts like beef top round or flank steak are ideal. The key is to have slices that are thin enough to roll easily, often pounded to about 1/4-inch thickness, ensuring they become tender during the long simmer.

→ Can I vary the filling for Sicilian braciole?

Absolutely! While the classic includes pecorino, pine nuts, and raisins, you can personalize it. Many suggestions include adding thinly sliced prosciutto, hard-boiled egg, or even a different type of cheese like provolone for an extra layer of flavor and texture.

→ How do I prevent the braciole from unrolling while cooking?

To keep your braciole rolls intact during searing and simmering, it's crucial to secure them properly. You can use kitchen twine, tying each roll at a few points, or simply use sturdy toothpicks to hold the seam and ends together. Remember to remove them before serving!

→ What's the best way to serve braciole?

Sicilian-style braciole is traditionally served with its rich tomato sauce spooned generously over the top. It pairs wonderfully with pasta, polenta, or crusty bread to soak up all the delicious sauce. A simple green salad can complete the meal.

→ Can braciole be made ahead of time?

Yes, braciole is an excellent make-ahead dish. You can prepare the braciole and sauce, then refrigerate it for up to 3 days. Gently reheat on the stovetop over low heat until warmed through. The flavors often deepen beautifully overnight.

→ Is it possible to freeze cooked braciole?

Cooked braciole, especially when stored with its sauce, freezes very well. Allow it to cool completely, then transfer to airtight containers or freezer-safe bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.