Braciole (Pronounced: "brajole")

Recipe by Alan Leonetti
READY IN: 1hr 15mins




  • Get butcher to pound the meat thin, or you can have the butcher slice it thin on an electric slicer.
  • If you are getting your meat from a store that does not have a butcher to pound the meat slices thin, then place a slice between 2 pieces of waxed paper and pound it yourself with either a heavy skillet or a mallet.
  • Combine filling ingredients (except mozzarella or fontina and bread) and the prosciutto di Parma and mix together very thoroughly with a spoon or your hands.
  • After the ingredients are mixed together, add the pieces of bread and mix again, lightly.
  • Cut each slice in half to make 4 pieces and top with 2 slices of mozzarella or fontina cheese and 2 slices of the prosciutto di Parma per braciole. Then spread ingredients on top.
  • Fold in the sides and roll them up longways very tightly, as you would an egg roll, securing the rolls with string or wooden toothpicks.
  • Each roll will be about 5 inches long and about 1 1/2 inches thick.
  • Pour olive oil into a large and very hot skillet.
  • Brown beef rolls on all sides in the hot olive oil.
  • Transfer the rolls to a pot and cover with the marinara sauce and then cover with lid and simmer for 30 minutes. I suggest my marinara sauce, recipe #84217.
  • To serve, slice the bracioles crosswise diagonally and also in slightly larger pieces crosswise. You can also serve the bracioles without slicing them. Serve 1 braciole per person.