Italian Braciole Without Red Sauce Recipes

PORK BRACIOLE

Steps:

• In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
• Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.

AUTHENTIC BRACIOLE RECIPE

Steps:

• Make your butcher (or do it yourself, if you have the meat mallet) beat the meat to flatten the slices.
• Sprinkle them with a pinch of salt and a few grinds of pepper.
• Peel and finely chop the garlic clove, 1 tablespoon of parsley, the raisins, and pine nuts.
• Divide the result between the meat slices and spread it evenly on one side, leaving borders clean.
• Dice the caciocavallo cheese in small pieces and place them in the center of each slice.
• Roll up the slices and fix them with a few toothpicks (seal all sides as best as you can to not let the filling come out).
• Peel and finely chop the onion, the carrot, and the celery stalk.
• Heat 2 tablespoons of olive oil in a medium pan, add the meat rolls and pan-fry them a few seconds on every side, making sure you are sealing the entire surface.
• Remove the meat and set it aside.
• If necessary, add a tablespoon of olive oil. Add the onion, carrot and celery stalk trite, and cook, medium heat, for about 5 minutes.
• Return the meat rolls to the pan, cook them a few minutes, and add the tomato passata and the tomato paste.
• Add a pinch of salt and pepper. Mix and taste for salt.
• Cover, lower heat to the minimum (the lowest heat available on your stovetop), and cook braciole two hours (check and add water if needed).
• Serve braciole hot with a few tablespoons of the sauce and sprinkled with the remaining, chopped, parsley.
• Cook pasta according to package directions and season it with the remaining tomato sauce.

BRACIOLE

Steps:

• Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
• Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
• Preheat the oven to 350 degrees F.
• Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
• Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
• In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
• Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.