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 .
@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.