Decided to make beef braciole for the first time tonight. I’ve made rouladen before, and I’ve had veal involtini, made by a Friulian chef.
I’ve never had Italian American braciole- and I’m finding Italian American braciole recipes, as well as Sicilian, Neapolitan and Calabrese braciole recipes online, as well as the tv chef/famous chef recipes like Giada.
Thank you @Rooster!
I had looked at that recipe, as well as a Giada and Tyler Florence recipe.
Winged it tonight, filled them with parm, mozzarella, bread crumbs and parsley. White wine added to the tomatoes.
I will make braciole again, in a slower oven when I have more time. We liked it .
Nice! The dish looks delicious and now you can decide if you want to tweak it. Honestly, when we can find thin sliced veal we prefer to use it over beef in this dish.
I plan to make veal involitini today. Anyone have a recipe they love? I might make a tomato-based sauce, but also am considering a mushroom sauce. Thanks for any ideas!
@Rooster, I realize you haven’t posted since summer. I hope things are going okay. I wish you a Happy New Year! We enjoyed this braciole recipe you had posted today. I used streaky bacon instead of prosciutto, so it was a rouladen-braciole hybrid. I omit the beef broth from the recipe to cut down on sodium.