Well, I’ve got the perfect recipe to share with you: Italian Braciole Beef Roll Ups. They look fancy enough that they’ll impress any guest or make a family meal more special. Braciole is a traditional Italian dish that has a delicious medley of flavors rolled up in meat. The combination of delicious flavors make your tastebuds sing.
Plus they are incredibly easy to prepare. When serving these braciole, it will appear that you spent a lot of time in the kitchen, when in fact you can put these together in less than an hour. You can also roll up the beef strips and filling the day before and just sauté and bake the next day in less than a half hour.
Traditionally served with a tomato sauce, this time I decided to bake the braciole ‘naked’ for extra simplicity.
So you may be asking, “What is Braciole?” In the States, this is the name used by Italian-Americans for what is known in Italy as “Involtini di Manza”, that translates into ‘little bundles’ of meat (beef, pork, veal or chicken). The meat is rolled up into spirals with a variety of fillings — anything you prefer that may include cheeses, prosciutto, pancetta or Genoa salami, bread crumbs, spinach, garlic, and herbs. Some cooks also include pine nuts and/or raisins. But I can live without raisins thank you! For this baked braciole I chose cheese, spinach and prosciutto to roll up inside the beef. The flavors plus sautéing them first in a pool of browned pancetta, garlic, and rosemary blend together wonderfully.
What results are exquisite, tender beef rolls.
So grab a glass of wine or a cup of cappuccino or latte’ and let’s get cooking!