11 Tender Italian Braciole Recipes to Impress Without Any Stress

Craving some Italian comfort food that feels like a warm hug?

Braciole is your go-to for that perfect blend of tenderness and flavor.

I’ve gathered 11 easy-to-make recipes that will have your taste buds singing.

These dishes will effortlessly bring a touch of Italy right to your table.

Let’s explore these delightful recipes and make meal time a little more special.

Classic Beef Braciole With Garlic and Parmesan

Braciole is a classic Italian dish that brings together tender beef, rich flavors, and a sense of homey comfort. The Classic Beef Braciole With Garlic and Parmesan is a favorite for many, often served during family gatherings or special occasions.

The dish consists of thin slices of beef, which are rolled with a savory filling of garlic, Parmesan cheese, and herbs, then slow-cooked to perfection in a robust tomato sauce. This method of preparation guarantees the meat remains juicy and tender while absorbing all the delicious flavors from the sauce.

To make this dish, you’ll need to start by preparing the beef rolls, also known as involtini. The beef slices are seasoned and filled with a mixture of finely chopped garlic, freshly grated Parmesan cheese, and aromatic herbs. Once rolled and secured with kitchen twine, the beef rolls are seared to lock in flavors and then simmered slowly in a tomato sauce until they become melt-in-your-mouth tender.

This recipe serves 4-6 people, making it perfect for a family meal or a small dinner party.

Ingredients:

• 1.5 pounds of top round beef, sliced thinly into 4-6 pieces
• Salt and freshly ground black pepper, to taste
• 4 cloves of garlic, minced
• 1 cup of freshly grated Parmesan cheese
• 1/4 cup of chopped fresh parsley
• 1 teaspoon of dried oregano
• 1/2 cup of breadcrumbs
• 2 tablespoons of olive oil
• 2 cups of marinara sauce
• 1/2 cup of red wine (optional)
• Kitchen twine

Instructions:

1. Prepare the Beef Rolls: Lay out the beef slices on a clean surface. Season each piece with salt and black pepper. In a small bowl, mix together the minced garlic, grated Parmesan cheese, chopped parsley, dried oregano, and breadcrumbs.
2. Add the Filling: Sprinkle the garlic and Parmesan mixture evenly over each beef slice. Gently press the filling into the meat to help it adhere.
3. Roll and Secure the Beef: Starting from one end, tightly roll up each beef slice. Secure each roll with kitchen twine, ensuring the filling is enclosed within the beef.
4. Sear the Rolls: In a large skillet, heat the olive oil over medium-high heat. Add the beef rolls and sear them on all sides until they’re browned, about 2-3 minutes per side. This helps to lock in the flavors.
5. Simmer in Sauce: Reduce the heat to medium. If using, add the red wine to deglaze the pan, scraping up any browned bits. Add the marinara sauce to the skillet and bring it to a simmer. Reduce the heat to low, cover, and let the beef rolls cook for about 1.5 to 2 hours, or until the meat is tender and cooked through.
6. Serve: Once cooked, remove the beef rolls from the sauce. Cut and remove the twine before serving. Serve the braciole with the tomato sauce spooned over the top.

Extra Tips:

For best results, use a good quality beef cut that can be sliced thinly. If your butcher can slice the beef for you, it will save time and guarantee even thickness.

To prevent the rolls from unrolling during cooking, make sure to tie them securely with kitchen twine. While simmering, occasionally check the sauce and add a bit of water if it becomes too thick.

This dish pairs beautifully with pasta or polenta, making for a satisfying and complete meal. Enjoy your homemade Classic Beef Braciole With Garlic and Parmesan!

Pork Braciole With Spinach and Ricotta

Pork Braciole with Spinach and Ricotta is a delightful Italian dish that embodies the essence of comfort food. This recipe transforms thin slices of pork into tender, flavor-packed rolls filled with a creamy spinach and ricotta mixture. The dish is then slowly simmered in a rich tomato sauce, allowing the flavors to meld together beautifully.

Perfect for a family dinner or a special occasion, Pork Braciole with Spinach and Ricotta is guaranteed to impress with its savory filling and aromatic sauce. The combination of spinach and ricotta imparts a creamy texture and earthy flavor to the pork rolls, while the tomato sauce adds a tangy, robust depth to the dish.

This recipe is a wonderful way to enjoy a classic Italian meal that’s both satisfying and bursting with flavor. The pork braciole is best served with a side of pasta or crusty bread to soak up the delicious sauce, making it a complete and fulfilling meal for 4-6 people.

Ingredients:

• 1 ½ pounds thin-sliced pork loin
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• ¼ cup grated Parmesan cheese
• 1 egg, beaten
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup red wine
• 1 28-ounce can crushed tomatoes
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Kitchen twine or toothpicks

Instructions:

1. Prepare the Filling: In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, beaten egg, minced garlic, salt, and pepper. Mix until well combined to form a smooth filling.
2. Prepare the Pork: Lay the pork slices flat on a cutting board. If necessary, use a meat mallet to pound the slices to about ¼ inch thickness for even cooking.
3. Fill and Roll: Place a spoonful of the spinach and ricotta mixture onto each slice of pork. Spread it evenly, leaving a small border around the edges. Carefully roll up each pork slice, starting from one end, and secure the rolls with kitchen twine or toothpicks.
4. Brown the Braciole: Heat olive oil in a large skillet over medium-high heat. Add the pork rolls and brown them on all sides. This should take about 6-8 minutes. Remove the pork rolls from the pan and set aside.
5. Prepare the Sauce: In the same skillet, pour in the red wine to deglaze the pan, scraping up any browned bits. Allow the wine to reduce by half, then add the crushed tomatoes and dried oregano. Season with salt and pepper.
6. Simmer the Braciole: Return the browned pork rolls to the skillet, nestling them into the tomato sauce. Cover and let simmer on low heat for 1 to 1 ½ hours, or until the pork is tender and the flavors have melded together.
7. Serve: Once cooked, remove the twine or toothpicks from the pork rolls. Serve hot, topped with the tomato sauce, and garnish with extra Parmesan cheese if desired.

Extra Tips:

For the best results, verify the pork slices are thin to begin with, as this will make them easier to roll and more tender after cooking. If you find the sauce becoming too thick during simmering, you can add a little water or broth to achieve the desired consistency.

Additionally, allow the braciole to rest for a few minutes after cooking before serving; this will help the fillings set slightly, making it easier to slice and serve. Enjoy this dish with a robust red wine to complement the flavors.

Chicken Braciole in a Creamy Marsala Sauce

Chicken Braciole in a Creamy Marsala Sauce is a delightful Italian-inspired dish that combines tender chicken, savory fillings, and a rich, creamy sauce. This dish is perfect for both family dinners and special occasions, offering a comforting and indulgent flavor profile. The chicken is rolled with a delicious filling, quickly seared, and then simmered in a creamy Marsala sauce that enhances its taste to a whole new level.

The combination of flavors from the filling, chicken, and Marsala sauce creates a memorable dining experience that’s sure to impress your family and guests. The creamy sauce, infused with the distinct sweetness of Marsala wine, complements the savory and herbaceous filling, creating a harmonious balance.

Whether served with pasta, mashed potatoes, or crusty bread, Chicken Braciole in a Creamy Marsala Sauce is a dish that will leave everyone asking for seconds.

Ingredients (serves 4-6):

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 6 slices prosciutto
• 2 tablespoons olive oil
• 1 cup Marsala wine
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon butter

Instructions:

1. Prepare the Chicken: Start by placing the chicken breasts between two pieces of plastic wrap. Use a meat mallet to pound the chicken to about 1/4-inch thickness. This will make it easier to roll and guarantee even cooking.
2. Make the Filling: In a bowl, combine the breadcrumbs, Parmesan cheese, parsley, minced garlic, oregano, salt, and pepper. Mix well to incorporate all the ingredients.
3. Assemble the Braciole: Lay the chicken breasts flat and place a slice of prosciutto on each. Spread an even layer of the breadcrumb mixture over the prosciutto. Carefully roll the chicken breasts tightly and secure with toothpicks or kitchen twine to hold the rolls together.
4. Sear the Chicken Rolls: Heat olive oil in a large skillet over medium heat. Add the chicken rolls and sear on all sides until golden brown, about 6-8 minutes. Remove the chicken from the skillet and set aside.
5. Make the Marsala Sauce: In the same skillet, add the Marsala wine and deglaze the pan, scraping up any browned bits. Allow the wine to reduce by half. Add the chicken broth and heavy cream, stirring to combine. Bring the sauce to a simmer.
6. Cook the Chicken in the Sauce: Return the seared chicken rolls to the skillet, cover, and simmer for about 20 minutes, or until the chicken is cooked through and the sauce has thickened. Stir in the butter to finish the sauce.
7. Serve: Remove the chicken rolls from the sauce, slice into medallions, and serve with the creamy Marsala sauce drizzled over the top.

Extra Tips:

To guarantee the chicken braciole is tender and flavorful, don’t skip the step of pounding the chicken thin. This not only helps with the rolling process but also guarantees even cooking.

When reducing the Marsala wine, be patient and allow it to reduce completely to concentrate the flavors. Additionally, if you prefer a thicker sauce, you can let it simmer a bit longer or add a cornstarch slurry to achieve your desired consistency.

Finally, always taste the sauce before serving and adjust the seasoning as needed, balancing the flavors to your preference.

Veal Braciole With Prosciutto and Sage

Veal Braciole with Prosciutto and Sage is a delightful Italian dish that brings together tender veal cutlets filled with savory prosciutto and fresh sage leaves. This dish is perfect for a special family dinner or a gathering with friends, as it combines rich flavors with a touch of elegance. The veal is carefully rolled with the filling, seared to perfection, and then gently simmered in a robust tomato sauce, allowing the flavors to meld beautifully. Each bite offers a burst of savory goodness, making it a memorable culinary experience.

The key to making the perfect Veal Braciole with Prosciutto and Sage lies in selecting high-quality ingredients and taking the time to properly prepare and cook each component. The prosciutto adds a salty, umami depth to the dish, while the sage provides an aromatic freshness that complements the veal beautifully. The result is a dish that’s both comforting and sophisticated, ideal for impressing guests or simply enjoying a taste of Italy at home.

Ingredients (serving size: 4-6 people):

• 8 veal cutlets, about 1/4-inch thick
• 8 slices of prosciutto
• 16 fresh sage leaves
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup dry white wine
• 2 cups canned crushed tomatoes
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• Kitchen twine or toothpicks

Cooking Instructions:

1. Prepare the Veal: Lay the veal cutlets flat on a cutting board. Place a slice of prosciutto on each cutlet, followed by 2 sage leaves and a sprinkle of Parmesan cheese. Season with a pinch of salt and pepper. Roll each cutlet tightly, securing with kitchen twine or toothpicks to hold the roll in place.
2. Sear the Braciole: In a large skillet, heat the olive oil over medium-high heat. Add the veal rolls and sear on all sides until golden brown, about 3-4 minutes per side. Once browned, remove the braciole from the skillet and set aside.
3. Prepare the Sauce: In the same skillet, add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2 minutes.
4. Simmer the Braciole: Add the crushed tomatoes and chopped basil to the skillet, stirring to combine. Return the veal braciole to the skillet, nestling them into the sauce. Cover and reduce the heat to low, allowing the braciole to simmer for 1.5 to 2 hours, until the meat is tender and the flavors meld together.
5. Serve: Remove the braciole from the sauce and discard the twine or toothpicks. Slice the rolls into rounds and serve with the tomato sauce spooned over the top. Pair with your choice of side, such as pasta or polenta.

Extra Tips:

When preparing Veal Braciole with Prosciutto and Sage, it’s important to pound the veal cutlets to a uniform thickness to guarantee even cooking. Using a meat mallet or the back of a heavy pan can help achieve this.

Additionally, letting the braciole simmer in the sauce for the full duration is essential for tenderizing the meat and allowing the flavors to develop fully. If available, use San Marzano tomatoes for the sauce, as they add an authentic Italian flavor to the dish.

Sicilian Braciole With Raisins and Pine Nuts

Sicilian Braciole is a flavorful and succulent dish that beautifully combines savory and sweet elements, showcasing the richness of Italian cuisine. The dish consists of thin slices of beef rolled around a savory stuffing of breadcrumbs, raisins, pine nuts, and herbs, then slowly simmered in a robust tomato sauce. This harmonious blend of flavors and textures makes Sicilian Braciole a delightful centerpiece for any Italian-inspired meal, bringing a taste of Sicily to your table.

This recipe for Sicilian Braciole with Raisins and Pine Nuts serves 4 to 6 people and is perfect for a family dinner or a small gathering. The combination of tender beef, sweet raisins, and crunchy pine nuts wrapped in a savory filling creates a dish that’s both comforting and sophisticated. Follow the steps below to create this delicious Italian classic.

Ingredients (serves 4-6):

• 2 pounds thinly sliced beef top round or flank steak
• 1 cup breadcrumbs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup raisins
• 1/4 cup pine nuts, toasted
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 3 tablespoons olive oil, divided
• 1 large onion, chopped
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup red wine
• 1 teaspoon dried oregano
• Kitchen twine or toothpicks

Instructions:

1. Prepare the Filling: In a medium bowl, combine the breadcrumbs, Pecorino Romano cheese, raisins, pine nuts, minced garlic, chopped parsley, salt, and pepper. Mix well to guarantee all ingredients are evenly distributed.
2. Prepare the Meat: Lay out the beef slices on a flat surface. If necessary, use a meat mallet to gently pound the slices until they’re about 1/4 inch thick. This will help ensure even cooking and make it easier to roll.
3. Assemble the Braciole: Spoon a generous amount of the breadcrumb mixture onto each piece of beef, spreading it evenly. Carefully roll each slice into a tight cylinder and secure with kitchen twine or toothpicks to hold the filling in place.
4. Sear the Braciole: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef rolls and sear on all sides until browned, about 8-10 minutes. Remove the braciole from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the remaining tablespoon of olive oil and the chopped onion. Sauté until the onion is translucent, about 5 minutes. Add the crushed tomatoes, red wine, and oregano. Stir to combine and bring to a simmer.
6. Simmer the Braciole: Return the seared braciole to the skillet, nestling them into the tomato sauce. Cover and reduce the heat to low. Simmer for 1.5 to 2 hours, or until the beef is tender and fully cooked, occasionally turning the rolls and spooning sauce over them.
7. Serve: Remove the braciole from the skillet, discard the kitchen twine or toothpicks, and slice each roll into 1-inch pieces. Serve with the rich tomato sauce spooned generously over the top.

Extra Tips: For a deeper flavor, consider marinating the beef slices in red wine, garlic, and herbs for a few hours before preparing the dish. This can enhance the overall taste of the braciole. Additionally, if you find the sauce too thick, you can thin it with a bit of beef broth or water. Serve the braciole with a side of pasta or crusty bread to soak up the delicious sauce. Enjoy your Sicilian Braciole hot for the best experience!

Braciole Stuffed With Mozzarella and Sun-Dried Tomatoes

Braciole is a delightful Italian dish known for its savory flavors and tender texture. In this variation, Braciole Stuffed With Mozzarella and Sun-Dried Tomatoes, the combination of rich mozzarella cheese and tangy sun-dried tomatoes brings a burst of flavor to the rolled beef, making it a perfect choice for a family dinner or a special gathering.

Traditionally, Braciole is simmered slowly in a tomato sauce, allowing the meat to absorb all the delicious flavors and become incredibly tender. This dish isn’t only a treat for the taste buds but also a feast for the eyes, with its beautiful presentation and vibrant colors.

The stuffed rolls can be prepared ahead of time, making it convenient for entertaining guests. The recipe serves 4-6 people and can be paired with pasta or a fresh salad for a complete meal. Below is the list of ingredients and a step-by-step guide to preparing this exquisite dish.

Ingredients for 4-6 servings:

• 6 thin slices of beef (top round or flank steak)
• 1 cup shredded mozzarella cheese
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup beef broth
• 2 cups marinara sauce
• Kitchen twine or toothpicks

Cooking Instructions:

1. Prepare the Filling: In a medium bowl, combine the shredded mozzarella, chopped sun-dried tomatoes, grated Parmesan cheese, minced garlic, and chopped basil. Mix well and season with salt and pepper to taste.
2. Stuff the Beef: Lay each beef slice flat on a clean surface. Place a generous spoonful of the cheese and tomato mixture onto one end of each slice. Carefully roll the beef around the filling, tucking the sides in as you go to form a tight roll. Secure each roll with kitchen twine or toothpicks to hold it closed during cooking.
3. Brown the Braciole: Heat the olive oil in a large skillet over medium-high heat. Add the beef rolls and cook until browned on all sides, about 2-3 minutes per side. Remove the rolls from the skillet and set aside.
4. Simmer in Sauce: In the same skillet, add the beef broth and marinara sauce, stirring to combine. Return the beef rolls to the skillet, making sure they’re submerged in the sauce. Bring to a simmer, then reduce the heat to low. Cover and let cook for 1.5 to 2 hours, or until the beef is tender and the flavors have melded.
5. Serve: Carefully remove the kitchen twine or toothpicks from the cooked Braciole. Serve hot, topped with additional sauce, and garnish with fresh basil if desired.

Extra Tips:

When preparing Braciole, it’s crucial to use thinly sliced beef to guarantee even cooking and easy rolling. If your slices are too thick, gently pound them with a meat mallet to achieve the desired thickness.

For a richer flavor, consider adding a splash of red wine to the sauce during the simmering process. Additionally, allowing the Braciole to rest for a few minutes before serving will help the flavors settle and make slicing easier. Enjoy this classic Italian delight with a side of crusty bread to soak up the delicious sauce!

Herb-Crusted Lamb Braciole With Mint Pesto

Herb-Crusted Lamb Braciole With Mint Pesto is a delectable Italian dish that combines tender lamb with a flavorful herb crust, complemented by a vibrant mint pesto. Perfect for a special occasion or a family gathering, this dish captures the essence of Italian cooking with its aromatic ingredients and rich flavors.

The lamb is first pounded thin, then rolled with a savory filling, seared to perfection, and finally baked to guarantee all elements meld beautifully. The mint pesto adds a new and zesty touch, balancing the richness of the lamb.

This recipe is designed for a serving size of 4-6 people, making it ideal for a small dinner party or a cozy family meal. The key to success with this dish lies in the quality of the lamb and the freshness of the herbs.

The herb crust consists of a mixture of breadcrumbs, garlic, and fresh herbs that create a delightful texture and add an enticing aroma as the braciole cooks. The mint pesto, made with fresh mint leaves, pine nuts, and Parmesan cheese, offers a revitalizing contrast and elevates the overall dish.

Ingredients:

• 2 pounds of lamb shoulder, pounded thin
• 1 cup of fresh breadcrumbs
• 2 cloves of garlic, minced
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of fresh rosemary, chopped
• Salt and pepper to taste
• 1/4 cup of olive oil
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of fresh mint leaves
• 1/4 cup of pine nuts
• 1 lemon, juiced
• Kitchen twine

Cooking Instructions:

1. Prepare the Herb Crust: In a bowl, combine the breadcrumbs, minced garlic, chopped parsley, rosemary, salt, and pepper. Drizzle in a tablespoon of olive oil and mix until the mixture resembles wet sand.
2. Prepare the Lamb: Lay the pounded lamb shoulder flat on a clean surface. Spread the herb mixture evenly over the lamb, pressing it down gently to adhere.
3. Roll and Secure the Lamb: Carefully roll the lamb up from one end to the other, making sure the herb mixture stays inside. Secure the roll tightly with kitchen twine at 1-inch intervals.
4. Sear the Braciole: In a large ovenproof skillet, heat the remaining olive oil over medium-high heat. Add the rolled lamb and sear on all sides until golden brown, about 8-10 minutes.
5. Bake the Braciole: Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature of the lamb reaches 145°F (63°C) for medium-rare.
6. Prepare the Mint Pesto: In a food processor, combine the mint leaves, pine nuts, Parmesan cheese, lemon juice, and a pinch of salt. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the mixture is smooth.
7. Serve: Remove the lamb from the oven and let it rest for 10 minutes. Slice into rounds and serve with a generous dollop of mint pesto on each slice.

Extra Tips:

When preparing Herb-Crusted Lamb Braciole With Mint Pesto, confirm the lamb is evenly pounded to a uniform thickness for even cooking. If necessary, ask your butcher to do this for you.

Using fresh herbs is essential for achieving the best flavor, so avoid dried substitutes. If mint isn’t available, you can substitute with basil for a different but equally delightful pesto.

Remember to let the lamb rest after baking; this allows the juices to redistribute, resulting in a more succulent and tender dish.

Vegetarian Eggplant Braciole With Capers and Olives

Vegetarian Eggplant Braciole With Capers and Olives is a delightful twist on the traditional Italian dish, offering all the flavors of classic braciole without the meat. This recipe substitutes thinly sliced eggplant for the traditional beef, creating a lighter, yet equally satisfying version. The eggplant is rolled with a flavorful filling of breadcrumbs, capers, olives, and herbs, then simmered in a rich tomato sauce until tender and infused with Mediterranean flavors.

This dish is perfect for a family dinner or a special occasion, providing a delicious and hearty meal that can be appreciated by both vegetarians and meat-lovers alike. The combination of savory capers and olives with the soft, buttery eggplant creates a delightful contrast in texture and taste, while the tomato sauce adds depth and richness to the dish. Serve it with a side of pasta, polenta, or crusty bread to soak up the sauce.

Ingredients for 4-6 servings:

• 2 large eggplants
• Salt
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons capers, rinsed and chopped
• 1/4 cup black olives, pitted and chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon black pepper
• Olive oil
• 2 cups tomato sauce
• 1/4 cup white wine (optional)
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Eggplant: Slice the eggplants lengthwise into 1/4-inch thick slices. Lightly sprinkle each slice with salt and let sit for 15-20 minutes to draw out excess moisture. Rinse well and pat dry with paper towels.
2. Make the Filling: In a bowl, combine the breadcrumbs, Parmesan cheese, chopped capers, olives, garlic, parsley, and black pepper. Mix well until all ingredients are evenly distributed.
3. Assemble the Braciole: Lay each eggplant slice flat and place a spoonful of the filling mixture at one end. Roll the eggplant slice tightly around the filling and secure with a toothpick.
4. Sear the Rolls: In a large skillet, heat a drizzle of olive oil over medium heat. Add the eggplant rolls seam-side down and cook until lightly browned on all sides, about 3-4 minutes per side. Remove and set aside.
5. Simmer in Sauce: In the same skillet, add the tomato sauce and white wine (if using). Bring to a simmer, then carefully place the eggplant rolls in the sauce. Cover and simmer on low heat for 20-25 minutes, or until the eggplant is tender.
6. Serve: Remove the toothpicks and serve the eggplant braciole hot, garnished with fresh basil leaves. Pair with your favorite side dish to complete the meal.

Extra Tips:

For the best results, choose firm eggplants that are free of blemishes. Salting the eggplant slices before cooking helps to remove any bitterness and excess moisture, ensuring a better texture.

Feel free to adjust the filling ingredients to your liking; sun-dried tomatoes or pine nuts can add a nice touch. If you prefer a spicier dish, add a pinch of red pepper flakes to the filling or the sauce. Enjoy experimenting with different variations to suit your taste!

Spicy Sausage Braciole With Peppers and Onions

Spicy Sausage Braciole With Peppers and Onions is a delightful twist on the traditional Italian braciole, combining the rich flavors of sausage, peppers, and onions to create a dish that bursts with a savory and spicy kick. This dish is perfect for a family dinner or a special occasion, where the comforting aroma of the slow-cooked braciole fills the kitchen, inviting everyone to gather around the table.

The melding of spicy sausage with the sweetness of bell peppers and onions creates a harmonious balance that’s sure to satisfy your taste buds. The preparation involves rolling the sausage mixture inside thin slices of beef, which are then seared and simmered in a robust tomato sauce until tender. This dish is typically served with a side of pasta or crusty bread to soak up the flavorful sauce. It’s a meal that not only fills the stomach but also warms the heart, making it a beloved choice among Italian food enthusiasts.

Here’s how you can make Spicy Sausage Braciole With Peppers and Onions for 4-6 people.

Ingredients:

• 1.5 pounds thinly sliced beef (top round or flank steak)
• 1 pound spicy Italian sausage, casings removed
• 1 cup diced bell peppers (red and green)
• 1 cup diced onions
• 3 cloves garlic, minced
• 1 cup grated Pecorino Romano cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 2 cups tomato sauce
• 1 cup beef broth
• Salt and pepper to taste
• Kitchen twine or toothpicks

Instructions:

1. Prepare the Filling: In a large mixing bowl, combine the spicy Italian sausage, diced bell peppers, diced onions, minced garlic, Pecorino Romano cheese, parsley, and breadcrumbs. Mix well until all ingredients are thoroughly incorporated.
2. Prepare the Beef: Lay the slices of beef flat on a clean surface and season both sides with salt and pepper. Place a generous spoonful of the sausage mixture onto each slice of beef and spread it evenly, leaving a small border around the edges.
3. Roll the Braciole: Carefully roll each beef slice tightly around the filling like a pinwheel. Secure each roll with kitchen twine or toothpicks to guarantee they hold their shape during cooking.
4. Sear the Braciole: Heat olive oil in a large skillet over medium-high heat. Add the braciole rolls and sear them on all sides until they’re browned. This should take about 5-7 minutes.
5. Simmer in Sauce: Once the braciole are seared, transfer them to a large pot or Dutch oven. Pour in the tomato sauce and beef broth, guaranteeing the rolls are submerged. Bring the sauce to a simmer over medium heat.
6. Cook the Braciole: Cover the pot and reduce the heat to low. Let the braciole cook slowly for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together beautifully. Stir occasionally and add more broth if the sauce becomes too thick.
7. Serve: Remove the braciole from the sauce and let them rest for a few minutes. Carefully remove the kitchen twine or toothpicks, slice the braciole, and serve with the rich tomato sauce over cooked pasta or alongside crusty bread.

Extra Tips:

For the best results, confirm that the beef slices are thin enough to roll easily. If they’re too thick, you can gently pound them with a meat mallet to achieve the desired thinness.

Additionally, feel free to adjust the level of spiciness by choosing a milder sausage or incorporating a balance of hot and sweet sausage. When simmering the braciole, patience is key, as the low and slow cooking method allows the flavors to develop fully and the meat to become tender.

Enjoy your homemade Spicy Sausage Braciole With Peppers and Onions with a nice glass of red wine for a perfect Italian meal experience.

Seafood Braciole With Crab and Shrimp Filling

Seafood Braciole offers a delightful twist on the traditional Italian braciole by incorporating a rich and delectable seafood filling. This dish is perfect for seafood lovers who appreciate the delicate flavors of crab and shrimp combined with aromatic herbs and spices.

The tender beef is rolled around a luscious seafood mixture, creating a harmonious blend of flavors and textures that are certain to impress your guests at any dinner party or family gathering.

This recipe serves 4-6 people and can be the star of your meal with its unique and flavorful profile. The preparation involves creating a savory seafood filling, rolling it inside thin slices of beef, and then cooking until perfectly tender. The result is a sumptuous dish that’s both satisfying and sophisticated, showcasing the best of both land and sea.

Ingredients:

• 2 pounds beef flank steak, thinly sliced
• 1/2 pound shrimp, peeled, deveined, and finely chopped
• 1/2 pound lump crab meat
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup white wine
• 2 cups marinara sauce
• 2 tablespoons olive oil
• Kitchen twine

Cooking Instructions:

1. Prepare the Seafood Filling: In a large mixing bowl, combine the chopped shrimp, crab meat, breadcrumbs, Parmesan cheese, minced garlic, parsley, lemon zest, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Prepare the Beef: Lay the thinly sliced beef flank steaks on a clean surface. If necessary, gently pound the beef slices to guarantee they’re uniformly thin and even.
3. Fill and Roll the Braciole: Place a generous spoonful of the seafood filling onto each slice of beef. Carefully roll each slice into a tight cylinder, ensuring the filling is enclosed. Secure each roll with kitchen twine to prevent them from unraveling during cooking.
4. Sear the Braciole: In a large skillet, heat the olive oil over medium-high heat. Add the braciole rolls and sear them on all sides until they’re browned, about 5-7 minutes. This helps to lock in the flavors and creates a nice crust.
5. Deglaze and Simmer: Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Add the marinara sauce and reduce the heat to low. Cover the skillet and let the braciole simmer for about 1 to 1.5 hours, or until the beef is tender and cooked through.
6. Serve: Remove the kitchen twine from each braciole before serving. Arrange on a platter with the sauce poured over the top. Garnish with additional parsley if desired.

Extra Tips:

To guarantee the best results, use fresh seafood and high-quality beef. If you have trouble keeping the rolls secure, consider using toothpicks in addition to the kitchen twine.

This dish can be prepared in advance and reheated, making it convenient for entertaining. Pair it with a side of pasta or a fresh salad for a complete meal. Remember to taste the sauce and adjust the seasoning as needed, particularly if you prefer a spicier or more garlicky flavor.

Cheese-Stuffed Turkey Braciole With Cranberry Glaze

Cheese-Stuffed Turkey Braciole With Cranberry Glaze is a delightful twist on the traditional Italian braciole, perfect for those looking to try a unique and flavorful dish. This recipe combines the savory taste of turkey with a rich cheese filling and a sweet-tart cranberry glaze that captures the essence of fall.

The tender turkey rolls, filled with a blend of cheeses and herbs, are slowly cooked to perfection, guaranteeing a moist and flavorful bite every time. Ideal for a festive gathering or a special family dinner, this recipe serves 4-6 people.

The cranberry glaze adds a beautiful color and a burst of flavor that complements the cheesy richness of the filling. The preparation involves a few steps, but the result is a show-stopping dish that will impress your guests and leave everyone asking for seconds.

Ingredients:

• 2 pounds of turkey breast, sliced into thin cutlets
• 1 cup of ricotta cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of shredded mozzarella cheese
• 1/4 cup of chopped fresh parsley
• 2 cloves of garlic, minced
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 1 cup of chicken broth
• 1/2 cup of cranberry sauce
• 1 tablespoon of balsamic vinegar
• 1 tablespoon of honey

Cooking Instructions:

1. Prepare the Turkey Cutlets: Lay the turkey cutlets on a clean surface. If they’re too thick, gently pound them with a meat mallet until they’re about 1/4-inch thick. Season both sides with salt and pepper.
2. Make the Cheese Filling: In a mixing bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese, parsley, and minced garlic. Mix until well blended.
3. Stuff the Turkey: Spoon a generous amount of the cheese mixture onto each turkey cutlet. Carefully roll each cutlet, starting from one end, and secure with toothpicks.
4. Sear the Braciole: In a large skillet, heat olive oil over medium-high heat. Add the turkey rolls and sear on all sides until golden brown, about 5 minutes.
5. Prepare the Glaze: In a separate saucepan, combine cranberry sauce, balsamic vinegar, and honey. Heat over medium heat until smooth and slightly thickened, stirring occasionally.
6. Cook the Braciole: Pour the chicken broth into the skillet with the browned turkey rolls. Cover and simmer on low heat for 30-40 minutes, or until the turkey is cooked through and tender.
7. Apply the Cranberry Glaze: During the last 10 minutes of cooking, brush the cranberry glaze over the turkey rolls, making sure they’re well coated.
8. Serve: Remove the toothpicks and serve the turkey braciole sliced, drizzled with any remaining glaze from the skillet.

Extra Tips:

For best results, verify the turkey cutlets are as thin as possible to make rolling easier. You can prepare the cheese filling and cranberry glaze in advance to save time on cooking day.

If you prefer a spicier kick, add a pinch of red pepper flakes to the cheese filling. This dish pairs beautifully with a side of roasted vegetables or a fresh green salad.