Bon Appetit's Braciole

A old family recipe for 'brazzoles.' These beef and pork rollups are made with a filling of salami, hard-boiled eggs, garlic, parsley, and cheese. Use your judgment on the amounts of parsley, garlic and grated cheese--you want to flavor them, but not overpower with one particular flavor. The amounts of ingredients always vary according to the size of the braciola meat.

• Preparation Time: 40 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 40 mins
• Calories: 223 Calories

Ingredients

• 4 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• kitchen twine
• 6 hard-cooked eggs, sliced
• 2 (6 ounce) boneless pork cutlets, about 1/2-inch thick
• 2 (6 ounce) top round beef cutlets
• 8 ounces Genoa salami, thinly sliced
• Italian flat leaf parsley, chopped
• 1 cup Pecorino Romano cheese (such as Locatelli®), grated
• 6 cups spaghetti sauce, or as desired (see note for recipe link)

Recipe Instructions

Step 1

Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.

Step 2

Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.

Step 3

Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.

Step 4

Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)

Step 5

Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.