Braciole is an Italian-style roulade, a rolled and stuffed meat. It is also called involtini, or bruciuluni in Sicilian. The etymology of the word translates to slice of meat rolled over coals. The meat — typically beef, veal, or pork — is pounded thin and stuffed with prosciutto, breadcrumbs, cheese, and herbs. It can be grilled, pan-fried, or braised in sauce. Since this dish has its roots in Italian cuisine, you’ll find braciole at family dinners throughout the Italian diaspora, and on television shows like The Bear, which inspired this version.
How to cook braciole
This recipe takes a bit of time to make, but the results are satisfying and well worth it. This braciole is a perfect dish for a weekend project, Sunday dinner, or when you’re looking to make an impressive dish for guests. Start by making a delicious, bright, and balanced tomato sauce with canned San Marzano tomatoes, a whole onion, and thyme. We suggest deepening the savory flavor of the sauce with the addition of a Parmesan rind. The sauce can be made in advance to help save time.
To make the braciole, you’ll need flank steak that has been butterflied and pounded until it is 1/4-inch thick for the base of the braciole. First, layer the steak with prosciutto, then top it with the toasted panko (toasting the breadcrumbs first means they will absorb the flavor of the roll and sauce). You’ll keep building layers and flavor with pine nuts, a generous amount of minced garlic, fresh parsley, and two types of cheese. It’s important to roll the meat against the grain for the most tender slices after it cooks. Secure the roll with twine or toothpicks.
Sear the roll in a braiser or Dutch oven until browned all over, then braise it in the tomato sauce until fork-tender. Slice the roll into medallions to reveal the beautifully layered center. It’s an impressive dish to serve at a gathering. Save any leftovers and eat them in a sandwich.
