1/4 Photos of Buca Di Beppo Sunday Rolled Stuffed Beef (Braciole)
2 hrs 20 mins
I was looking for a Braciole Recipe from Calabria, and was happy when I stumbled across this one. It is a bit ambitious for a week night, but if you use Alton Brown's quick cook method* for Braciole it can be done.
My Private Note
Units: US | Metric
- 1Mix the bread crumbs, garlic, Pecorino Romano cheese, parsley and eggs. Set aside.
- 2Pound the flank steak until it is 1/4 inch thick (or ask your butcher to prepare it for you!).
- 3Flatten stuffing onto the middle of the steak from end to end.
- 4Lay the whole hard boiled eggs over the stuffing, roll up the steak like a salami and secure with string. Set aside.
- 5In a large pan, bring the Marinara Sauce to a boil, lower the heat, and add the braciola covering it in sauce.
- 6Cook with lid on for 1 hour or until the sauce is thick, stirring regularly.
- 7Remove the braciola and set aside. Add the cream to the sauce and keep warm over very low heat.
- 8Cook pasta until al dente, drain and toss with the sauce. Place pasta on a large platter. Remove the string from the braciola. Slice braciola into 1-inch thick pieces arrange over pasta and serve.
- 9*Alton Brown browns the rolls and then places in hot marinara in a foil tented baking dish at 350 degrees for 45 minutes.
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Nutritional Facts for Buca Di Beppo Sunday Rolled Stuffed Beef (Braciole)
Serving Size: 1 (789 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1382.0
- Calories from Fat 437
- Total Fat 48.6 g
- Saturated Fat 20.5 g
- Cholesterol 473.7 mg
- Sodium 2231.4 mg
- Total Carbohydrate 163.0 g
- Dietary Fiber 15.1 g
- Sugars 39.7 g
- Protein 68.4 g