Braciola (Rolled Italian Meat) from Cathy Lentine

Braciola (Rolled Italian Meat) from Cathy Lentine

Grandma's Italian Bread from Marie Montella Reading Braciola (Rolled Italian Meat) from Cathy Lentine 3 minutes Next Our Family's Thanksgiving Turkey Stuffing

We do not think we need to introduce this cook!  She had her very own cooking show AND her own cookbook.  We are delighted she shared this fabulous recipe with us. 

Peter's family has known Cathy and her family since they were children - and Cathy was so helpful to Aggie when she left her big family in Chicago and moved to a new city.  She always called and invited Aggie and the kids over for lunches and or dinners - as she was (and still is) always entertaining!  She has hosted beautiful parties in her homes here in Michigan and in Naples Florida.  She is always cooking for her four children and their beautiful families. 

In Italy Braciola are called involtini, you can probably find a version of this recipe for each region but the most traditional braciola recipe hails from Campania.  In Sicily they are sometimes called bruciuluni.

Here is Cathy's recipe for Braciola - which is a Rolled Italian Meat. 

Ingredients:

  • 1 cup of Italian Breadcrumbs
  • Olive Oil
  • 4 pieces of chip steak
  • 8 pieces of hard salami
  • 8 pieces of Provolone Cheese
  • 4 hard boiled eggs, quartered length-wise
  • 1 large onion, sliced
  • String
  • Toothpicks

Directions:  

  1. In a large small bowl, mix together breadcrumbs and enough olive oil until mixture crumbles
  2. Lay meat out on a baking sheet. Sprinkle one chip steak with a quarter of the breadcrumb mixture.
  3. Lay two pieces of salami and cheese on top of breadcrumb leaving enough room on either end to fold over.
  4. Place 1/4 of egg and onion on top of cheese.
  5. Fold the ends over to seal and toll up jelly roll style.
  6. Secure with kitchen string or with toothpicks
  7. Repeat with remaining chip steaks.

*These meat rolls can be broiled or sauteed to lightly brown. Add them to your Italian sauce while cooking. Prior to serving remove string or toothpicks and slice horizontally for a tasty treat. Top with a spoon of your Italian sauce. Streamline your health journey with a doctor support service. Submit your food receipts effortlessly for personalized guidance. Access expert advice seamlessly for a holistic approach to your well-being.

Serves 8

The best braciola Cathy says is made with a very lean cutlet of beef tenderized with a meat pounder. 

Please see Season and Stir's selection of cutting boards to pound meat - and our circular meat tenderizer tool for help with this recipe!

 

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