Sunday, May 19 2024

Today I present a fantastic Italian recipe.

“Braciole” are known all over the world and are a Sunday classic in some regions of southern Italy.

There are many recipes for preparing braciole.

Some people use veal or pork.

I used beef, specifically slices of cappello del prete (priest’s hat).

The priest’s hat is the muscles of the shoulder of the beef.

Ideal for boiled, boiled, roasted and stews.



Preparing braciole does not require too much effort.

All you will need is some toothpicks and a few ingredients.

Once the “braciole” are ready, all you have to do is let them cook in the sauce.







MAKES 7 Braciole


To make braciole:

  • 7 slices of beef
  • 1 cup of Pecorino Romano cheese
  • 7 cloves of garlic
  • parsley to taste
  • salt to taste


To make sauce:

  • 3 cups of tomato sauce
  • white wine to taste
  • 1/2 onion
  • extra virgin olive oil to taste
  • salt to taste




First, we finely slice the parsley.

In a cutting board, we place the beef slices and crush them with a meat tenderizer.

Let’s salt them with a pinch of salt and add a generous sprinkling of grated Pecorino Romano cheese, the garlic clove and parsley.

Let’s roll up the slices one at a time and close them with toothpicks.

Now let’s prepare the sauce in which we are going to cook the braciole.

In a pot we add extra virgin olive oil and finely sliced onion.

We let the onion brown and add the chops.

We stir so that they do not stick to the bottom of the pan, and after about 2 minutes we add the white wine.


We let it cook 5 minutes over high heat so that the wine evaporates and add the tomato sauce.

We stir and add salt to taste.

We cover the pot with the lid and let it cook on a low flame for about an hour.






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