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My review
Braccialoni
BUJOBUTZ
"This is a Sicilian rolled and stuffed roast, simmered in spaghetti sauce. The name as I heard it is pronounced broo-zha-lee-nee. This can also be made in a large slow cooker."
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Ingredients
3 h 35 m servings 667 calsOriginal recipe yields 8 servings (8 Servings)
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Directions
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Prep
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Cook
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Ready In
- Pound meat as thin as possible, hopefully 1/4 inch thick. Drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of bread crumbs. Layer the prosciutto over the crumbs, and sprinkle with remaining bread crumbs, and chopped hard-cooked eggs. Roll the meat up into a tight spiral, and secure with kitchen twine.
- Heat 2 tablespoons of olive oil in a large saucepan, or stock pot over medium-high heat. Sear the outside of the roast on all sides. Pour spaghetti sauce over the roast, and reduce heat to medium-low. Cover and simmer for 2 to 3 hours, stirring occasionally.
- Remove meat from the sauce to a serving platter, and let stand for 15 minutes. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 7 minutes. Drain.
- Carve the meat into slices about 1/2 inch thick. Serve with spaghetti and sauce.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 667 calories; 27.2 g fat; 62.5 g carbohydrates; 40 g protein; 134 mg cholesterol; 1191 mg sodium. Full nutrition
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Reviews
Read all reviews 812 Ratings
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Most helpful positive review
4/16/2004
This is a good recipie, however, adding some rosemary to the bread crumbs is recommended. Also, rather than use prociutto, pancetta, an Italian bacon delivers even better results. Personally, I...
Most helpful critical review
7/7/2009
I thought this sounded wonderful, but I was disappointed in the blandness of the roast. Even the lowest stove setting was too much for the sauce and ruined it, causing the sauce to become too st...
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4/16/2004
This is a good recipie, however, adding some rosemary to the bread crumbs is recommended. Also, rather than use prociutto, pancetta, an Italian bacon delivers even better results. Personally, I...
7/31/2008
This was pretty delicious! I tell ya, it's a great feeling when you slave for two hours over a meal that you've never heard of in your life and your man loves it so much that he states he "might...
4/19/2004
Excellent recipe. Made this on a Sunday. I added some pine nuts (just because I had them around with no other use in sight), along with the breadcrumbs, prociutto and egg and simmered the roas...
7/7/2009
I thought this sounded wonderful, but I was disappointed in the blandness of the roast. Even the lowest stove setting was too much for the sauce and ruined it, causing the sauce to become too st...
10/27/2011
Tasty. Would reduce temp even further and reduce cooking time to slow down the meat from cooking so fast. I added pine nuts, fresh rosemary, fresh oregano, fresh parsley, roasted garlic and pa...
6/5/2009
I thought this was a very good, easy dinner. I will certainly make this again. I deleted the egg because I have a boy with egg allergy and I did not miss it. I also used cracker crumbs in li...
4/16/2004
really liked this one I am from Australia and do like to try different recipes.I served it with mashed potatoes ,broccoli and carrots yum