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.

Gallery

Recipe Summary

prep:
40 mins
cook:
2 hrs 20 mins
total:
3 hrs
Servings:
16
Yield:
16 servings
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.)

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

Cook's Notes:

The cooking time is an approximation. If you like, try using roasted garlic with the filling. It's not the traditional family way, but I always like to try different things with my cooking.

Nutrition Facts

223 calories; protein 13.7g; carbohydrates 13.6g; fat 12.3g; cholesterol 113.6mg; sodium 680.4mg. Full Nutrition
Advertisement

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/04/2012
Really delicious! I chopped everything up and mixed it all together b/c my pieces of pork/beef were a little small and I wanted a nice distribution of flavors. I also added to the mix some onion that I cooked in evoo until tender and that added a nice extra flavor. We make braciole a lot but I've never had it w/ the salami...LOVED IT! I will def be making this again! Thanks for sharing.:) Read More
(9)

Most helpful critical review

Rating: 1 stars
07/14/2012
I'll be honest the recipe itself sounds delicious but when I made it I wasn't impressed. (sorry) I didn't like the boiled egg in it and to me it was pretty much flavorless. Read More
(4)
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/04/2012
Really delicious! I chopped everything up and mixed it all together b/c my pieces of pork/beef were a little small and I wanted a nice distribution of flavors. I also added to the mix some onion that I cooked in evoo until tender and that added a nice extra flavor. We make braciole a lot but I've never had it w/ the salami...LOVED IT! I will def be making this again! Thanks for sharing.:) Read More
(9)
Rating: 5 stars
07/04/2012
All I can saw is WOW!!!!! fabulous dish.Truly authentic and I recieved rave reviews. And gave out the recipe twice. Great smell and taste. Truly deliscious. Read More
(7)
Rating: 1 stars
07/14/2012
I'll be honest the recipe itself sounds delicious but when I made it I wasn't impressed. (sorry) I didn't like the boiled egg in it and to me it was pretty much flavorless. Read More
(4)
Advertisement
Rating: 5 stars
07/22/2012
Very tasty and very easy. I changed a few things however. I used chicken and made a home made rose sauce (personal preference) and added fresh basil to the filling. Also i only cooked in the sauce about 20 minutes. The rolls were very flavorful and looked very impressive when sliced. Read More
(2)
Rating: 5 stars
01/05/2015
Delicious. The Basil is a must. I Spread some basil paste on it and some onion powder. Pain to make tough to roll. Next time I will leave out the pork or make sure it's the outer later because I ended up cooking meat too much to ensure the pork was done. Ideally would be even better with a medium slightly pink juicy meat. Read More
Rating: 2 stars
03/16/2016
This recipe requires a bit more skill than this cook has. The flattening of the cutlets and subsequent rolling with the filling are difficult. Flavor was mediocre and I used very good ingredients. Perhaps the result of a floundering chef (me) but I wouldn't make this again. Read More
Advertisement
Rating: 5 stars
01/29/2019
This is exactly how my grand mother from Italy makes it. It is fabulous. The only change is that I make my own sauce rather than a jar sauce. Read More
Advertisement