The authentic Italian braciole recipe with egg and pancetta is a delightful dish that brings a taste of Italy right into your home. This recipe is perfect for anyone who loves hearty meals that are both comforting and flavorful. Whether you’re cooking for a family gathering, a cozy dinner for two, or just want to indulge in some comforting Italian cuisine, this dish will impress. Did you know that braciole originates from Southern Italy, particularly in regions like Campania and Calabria? It’s typically made with thin slices of beef that are rolled and stuffed with a variety of tasty ingredients, including egg and pancetta in this version!
| Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
|---|---|---|---|---|
| 4 servings | 30 minutes | 1 hour | 1 hour 30 minutes | 350 |
Ingredients for Authentic Italian Braciole
- 1.5 lbs flank steak, thinly sliced
- 4 oz pancetta, diced
- 3 large eggs, hard-boiled and chopped
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for frying
- 1 jar marinara sauce (for serving)
Instructions for Preparing Authentic Italian Braciole
Step 1: Begin by preparing the filling. In a mixing bowl, combine the diced pancetta, chopped hard-boiled eggs, breadcrumbs, grated Parmesan cheese, minced garlic, and chopped parsley. Season with salt and pepper to taste. Mix well until all the ingredients are evenly combined.
Step 2: Lay the thin slices of flank steak on a clean surface. Use a meat mallet to gently pound each slice to an even thickness. This step is crucial as it helps in tenderizing the meat, making it easier to roll.
Step 3: Take a spoonful of the filling and place it at one end of each steak slice. Roll the steak tightly around the filling, securing it with kitchen twine or toothpicks to keep the filling intact during cooking.
Step 4: Heat a generous amount of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the rolled braciole to the skillet. Sear on all sides until they are golden brown, about 3-4 minutes per side.
Step 5: Once the braciole are browned, remove them from the skillet and set them aside. In the same skillet, add your marinara sauce. Bring it to a simmer and then add the braciole back into the skillet. Cover and let simmer for about 30-40 minutes, allowing the flavors to meld.
Step 6: After cooking, carefully remove the braciole from the sauce, letting any excess sauce drip off. Slice them into rounds and serve with a generous ladle of marinara sauce over the top.
Nutritional Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 25g |
| Fat | 20g |
| Carbohydrates | 15g |
| Fiber | 2g |
Tips and Variations for Your Braciole
- For a spicy kick, consider adding crushed red pepper flakes to the filling.
- If you prefer a lighter version, substitute ground turkey or chicken for the beef.
- Experiment with different herbs in the filling, such as thyme or basil, to customize the flavor.
- Pair with a side of pasta or a fresh salad to complete the meal.
Kitchen Equipment Needed
- Meat mallet
- Large skillet
- Mixing bowls
- Knife and cutting board
- Kitchen twine or toothpicks
Storing Leftovers
Store any leftover braciole in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop in a bit of marinara sauce to keep them moist.
Food and Drink Pairings
To enhance your dining experience, consider serving your braciole with a robust red wine, such as Chianti or Barolo. These wines pair beautifully with the rich flavors of the dish. You can also serve it alongside traditional Italian side dishes, like garlic bread or a mixed green salad.
Sharing and enjoying food is a wonderful experience, and this authentic Italian braciole recipe with egg and pancetta is sure to become a favorite in your household. Don’t forget to share this recipe with friends and family and subscribe to our blog for more delicious Italian recipes!
Frequently Asked Questions
Q: What cut of meat is braciole made from Italian?
A: Traditional Italian braciole is typically made from flank steak or top round, which are both thin and ideal for rolling and stuffing.
Q: Why is my braciole tough?
A: If your braciole is tough, it may be due to the meat not being pounded thin enough or not being cooked long enough to tenderize. Always ensure the meat is well-pounded and cooked in a simmering sauce for the best texture.
Q: What is the difference between braciole and spiedini?
A: While both dishes involve rolled meat, braciole is typically stuffed with various fillings and simmered in sauce, whereas spiedini is usually skewered and grilled or baked.
Q: How long does braciole last in the fridge?
A: Properly stored braciole can last in the refrigerator for up to 3 days. Make sure to keep it in an airtight container to maintain freshness.
