Neapolitan BRACIOLE are a tasty dish from the Neapolitan tradition, rich despite their simplicity, perfect as a main course on festive days, perhaps paired with pasta dressed with the sauce from this meat, much appreciated by gourmets in all families that love Naples and its extraordinary cuisine.
What makes these braciole — which are nothing more than simple meat rolls — unique is the very fragrant filling that characterizes them: the intense aroma of parsley and garlic, the saltiness of Pecorino and the sweetness of raisins and pine nuts create a delicious flavor and give the sauce that unmistakable taste that, once tried, you will never forget.
Preparing Neapolitan braciole is effortless and the only aspect to pay attention to, besides following the step-by-step photo recipe below, will be the slow and gentle cooking that will ensure the meat becomes tender and the sauce reduces into a truly delightful cream.
YOU MAY ALSO LIKE:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 beef slices
- 1 1/3 cups parsley
- 1/4 cup raisins
- 1/4 cup pine nuts
- 1.5 oz Pecorino Romano
- 1 clove garlic
- Half glass white wine
- 2 1/2 cups passata (tomato purée)
- Half onion onion
- as needed extra virgin olive oil
Tools
- 1 Pan
- 1 Meat mallet
- 1 Cutting board
- 1 Knife
- Toothpicks
Steps
Thoroughly wash and dry the parsley. Peel the garlic and remove the green shoot. Then finely chop everything. Add the raisins and pine nuts and roughly chop them as well.
Lightly pound the slices of meat. In the center, place a strip of the aromatic mixture and sprinkle with the Pecorino.
Roll them up like little parcels and secure them well with toothpicks to prevent them from opening during cooking.
Chop the onion and let it soften over low heat in a generous drizzle of extra virgin olive oil. Add the rolls and brown them on all sides. Deglaze with the white wine and, once the alcohol has evaporated, salt the meat and add the passata.
Season, cover with a lid and let cook over medium heat for 30 minutes or until the sauce has reduced. If the tomato tastes acidic, add half a teaspoon of sugar.
Once cooked, plate your Neapolitan braciole and enjoy them hot.
