Have you ever tried braciole? If not, you're in for a treat! This Italian classic comes in so many tasty varieties, you'll want to try them all. From beef rolled with savory goodness to a lighter chicken version stuffed with spinach, there's something for everyone. Even vegetarians can join the party with eggplant braciole! Ready to discover which recipe might just become your new favorite? Let's get cooking!
Classic Italian Beef Braciole
Classic Italian Beef Braciole is a delightful and savory dish that celebrates the rich flavors of Italian cuisine. This traditional recipe features thinly sliced beef rolled with a flavorful filling, braised in a savory tomato sauce until tender. Perfect for family gatherings or a special occasion, beef braciole is sure to impress with its aromatic blend of herbs and spices, making it a comforting and satisfying meal that embodies the essence of home-cooked Italian food.
Ingredients:
- 2 pounds flank steak, thinly sliced
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup pine nuts (optional)
- 2 cups marinara sauce
- Olive oil for browning
- Toothpicks or kitchen twine for securing
Instructions:
To prepare Classic Italian Beef Braciole, start by preheating your oven to 325°F (160°C).
In a bowl, combine breadcrumbs, Parmesan cheese, parsley, garlic, oregano, salt, pepper, and pine nuts (if using).
Lay out the thin slices of beef on a clean surface, and place a generous amount of the filling at one end of each slice, rolling it tightly and securing it with toothpicks or kitchen twine.
In a large skillet, heat olive oil over medium-high heat and brown the braciole on all sides.
Once browned, transfer the rolls to a baking dish, pour marinara sauce over them, and cover with foil.
Bake for about 1.5 to 2 hours, or until the beef is tender and infused with flavor.
Extra Tips:
For the best flavor, allow the braciole to marinate in the refrigerator for a few hours or overnight before cooking. This amplifies the richness of the meat and filling.
Additionally, feel free to experiment with different herbs or add a touch of red pepper flakes for a bit of heat.
Serving with a side of pasta and a sprinkle of extra Parmesan cheese will raise your meal even further.
Enjoy the delicious aroma that fills your kitchen while this classic dish cooks!
Pork Braciole With Garlic and Herbs
Pork Braciole with Garlic and Herbs is a delightful Italian dish that features thin slices of pork rolled with a savory filling of garlic, herbs, and cheese. This recipe captures the essence of traditional Italian cooking with its rich flavors and tender meat, making it a perfect choice for a family dinner or a special occasion.
The braciole is simmered in a delicious tomato sauce that improves the dish, allowing the flavors to meld together beautifully.
Ingredients:
- 1 pound pork loin, pounded thin
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon red pepper flakes (optional)
- Toothpicks or kitchen twine
Instructions:
To prepare the Pork Braciole, start by mixing the minced garlic, chopped parsley, grated Parmesan cheese, oregano, salt, and pepper in a bowl to create the filling.
Lay the pounded pork slices flat and divide the filling among them, spreading it evenly. Roll each slice tightly and secure with toothpicks or tie with kitchen twine.
In a large skillet, heat the olive oil over medium heat and sear the braciole on all sides until browned. Once browned, add the crushed tomatoes and red pepper flakes to the skillet, bring to a simmer, and cover.
Cook for about 45 minutes, allowing the flavors to meld and the pork to become tender.
Extra Tips:
For the best flavor, consider marinating the pork in olive oil, garlic, and herbs for a couple of hours before preparing the braciole. This will improve the taste and tenderness of the meat.
Additionally, you can customize the filling by adding other ingredients such as pine nuts or provolone cheese for a different flavor profile.
Serve the braciole with pasta or crusty bread to soak up the delicious sauce, and don't forget to remove the toothpicks or twine before serving!
Chicken Braciole Stuffed With Spinach and Cheese
Chicken braciole stuffed with spinach and cheese is a delightful dish that brings together tender chicken and a savory filling for a satisfying meal. This Italian-inspired recipe is perfect for a family dinner or a special occasion, and the combination of spinach and cheese creates a rich flavor that pairs beautifully with the chicken.
The key to a successful braciole is to guarantee that the chicken is pounded thinly for easy rolling and cooking, allowing the filling to meld perfectly with the meat. Serve this dish with a side of pasta or a fresh salad for a complete meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
- 1 cup marinara sauce
- Olive oil for frying
- Toothpicks or kitchen twine
Cooking Instructions:
Begin by preheating your oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/4 inch thickness using a meat mallet or rolling pin.
In a bowl, mix together the chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, minced garlic, salt, pepper, red pepper flakes, and fresh basil until well combined.
Take a chicken breast, place a generous amount of the spinach and cheese filling in the center, and roll it up tightly, securing the ends with toothpicks or tying with kitchen twine. Repeat with the remaining chicken breasts.
Heat a large skillet over medium heat and add olive oil. Once hot, add the chicken rolls and cook until golden brown on all sides, about 5-7 minutes.
Transfer the chicken to a baking dish, pour marinara sauce over the top, and bake for 20-25 minutes or until the chicken is cooked through.
Extra Tips:
To improve the flavor of your chicken braciole, consider marinating the chicken in olive oil, lemon juice, and herbs for a few hours before preparing the dish. This can add an extra layer of flavor and tenderness to the meat.
When rolling the chicken, be careful not to overfill; otherwise, the filling may leak out during cooking. If you prefer a crispy topping, sprinkle additional breadcrumbs or cheese on top of the marinara sauce before baking.
Finally, allow the braciole to rest for a few minutes after baking before slicing; this will help keep the juices inside and maintain a juicy texture. Enjoy your delicious chicken braciole!
Eggplant Braciole for a Vegetarian Delight
Eggplant braciole is a delightful vegetarian twist on the classic Italian dish, perfect for those looking to enjoy a hearty meal without meat. This recipe features tender slices of eggplant rolled around a savory filling of ricotta, mozzarella, and herbs, simmered in a rich tomato sauce. The result is a comforting dish that bursts with flavor and is sure to impress both vegetarians and meat-lovers alike.
Ingredients:
- 2 large eggplants
- Salt
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 jar (24 oz) marinara sauce
- Olive oil for frying
- Freshly ground black pepper to taste
Cooking Instructions:
Begin by slicing the eggplants lengthwise into 1/4-inch thick slices. Salt the slices generously and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat them dry.
In a bowl, combine ricotta, mozzarella, Parmesan, basil, parsley, garlic powder, and black pepper. Heat olive oil in a skillet over medium heat, then lightly fry the eggplant slices until golden brown on both sides. Remove from heat and let cool slightly.
On each slice, spread a spoonful of the cheese mixture, roll them up, and secure with toothpicks. In a baking dish, spread a layer of marinara sauce, place the eggplant rolls seam-side down, and cover with remaining sauce. Bake at 375°F (190°C) for about 25-30 minutes until heated through and bubbly.
Extra Tips:
For added flavor, you can mix in some crushed red pepper flakes into the cheese filling for a bit of heat. If you prefer a lighter version, try grilling the eggplant slices instead of frying them.
Additionally, you can experiment with different herbs or cheeses based on your preference. This dish pairs beautifully with a side of garlic bread or a fresh salad to complete the meal. Enjoy your eggplant braciole!
Braciole in Red Wine Sauce
Braciole in Red Wine Sauce is a classic Italian dish that showcases thin slices of meat rolled up with a savory filling, simmered in a rich red wine sauce. This comforting recipe is perfect for a special occasion or a cozy family dinner. The combination of tender meat, aromatic herbs, and the depth of red wine creates a dish that's both hearty and elegant, making it a favorite among Italian cuisine lovers.
Ingredients:
- 1 pound flank steak, thinly sliced
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups red wine
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 bay leaf
To make Braciole in Red Wine Sauce, begin by preheating your oven to 350°F (175°C). In a bowl, combine breadcrumbs, Parmesan cheese, minced garlic, parsley, olive oil, salt, and pepper to create the filling.
Take a slice of flank steak, place a spoonful of the filling on one end, and roll it up tightly. Secure the roll with kitchen twine or toothpicks. Repeat with the remaining slices.
In a large skillet, sear the braciole on all sides over medium-high heat until browned. Once browned, remove the braciole from the skillet and set aside.
Deglaze the skillet with red wine, scraping up any browned bits. Add beef broth, oregano, and bay leaf, then return the braciole to the skillet. Cover and simmer on low heat for about 1 hour, or until the meat is tender.
When preparing Braciole in Red Wine Sauce, consider using a good-quality red wine, as this will greatly improve the flavor of the sauce. You can also experiment with different fillings, such as spinach or sun-dried tomatoes, to customize the flavor profile to your liking.
Make sure to allow the braciole to rest for a few minutes after cooking before slicing, as this helps retain the juices. Serve the dish with pasta or crusty bread to soak up the delicious sauce. Enjoy your culinary creation!