Photo: Lily Banse
Braciole
14 ingredients
Serves 4.
openrecipes
rolled slices of beef or veal, are an inventive way to make the most of a small amount of meat. Filled with a savory stuffing and slowly simmered in a tasty tomato sauce, thin slices of a less-than-tender cut take on a substantial appearance. The sauce, flavored with the meat juices, is often tossed with pasta, such as ziti or rigatoni, and served as a first course before the meat is served.
Estimated Nutrition (whole recipe, rough)
862
Calories
41g
Protein
57g
Fat
48g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. boneless beef top round, cut into 4 thin slices each about 1/3 inch thick
- Sea salt and freshly ground pepper, to taste
- 4 slices prosciutto
- 1 thick slice provolone cheese, about 2 oz., cut into 4 equal pieces
- 2 Tbs. pine nuts
- 2 Tbs. raisins
- 1 garlic clove, minced
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 1 cup dry red wine such as Barolo
- 1 cup beef broth
- 4 large fresh tomatoes, peeled, seeded and chopped, or 1 can (15 oz.) chopped plum tomatoes with juices
- 1 Tbs. chopped fresh flat-leaf parsley
- 3 or 4 fresh basil leaves, torn into small pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes