Braciole with tomato sauce (Lucanian recipe) is a dish that my mother-in-law usually prepared on Easter day. The name braciole might be misleading because in almost all of Italy, braciola is the classic pork chop with bone, but in Basilicata, it’s a roll made with a slice of horse meat, which we usually substitute with veal topside. With the braciole sauce, we seasoned homemade pasta, ruccoli, prepared with just flour, water, and a pinch of salt. Flavors of the past that come back.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian Regional
Ingredients
- 21 oz veal slices (6 slices of topside, approx. 3.5 oz each,)
- 6 slices mortadella
- 12 teaspoons pecorino (grated)
- 12 leaves Parsley
- as needed black pepper (ground)
- as needed Fine salt
- 3 cups Tomato puree
- 0.85 cups water
- 4 leaves Basil
- as needed Olive oil
- 1 clove garlic (optional)
Preparation
Place the slices on a work surface, season with salt and pepper.
On top, place a slice of mortadella (you can omit them if you prefer), parsley leaves, and two teaspoons of grated pecorino.
If you like, you can also add finely chopped garlic (this is entirely optional).
Roll up the slice to form a roll, secure it with two toothpicks.
In a pot, add some oil and brown the braciole until they turn golden.
Add the tomato puree, water, basil, and cook for about an hour.
Tips/Advice
My mother-in-law’s recipe included horse slices, but since their somewhat strong taste isn’t for everyone, we used veal instead. Veal topside works perfectly.
If you want, you can add chopped garlic inside.
The mortadella was an addition by my mother-in-law; you can omit it if you prefer.
You can also use ripe tomatoes, washed and blended, you will need about 2.2 lbs.
If you enjoyed Braciole with Tomato Sauce (Lucanian Recipe), try other recipes from Basilicata:
Spaghetti with Green Beans, Tomatoes, and Ricotta Cheese
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