Tuesday, February 27 2024

Braciola, locena, slice of beef, in a self-respecting Neapolitan cuisine every ingredient has its name, takes on its meaning in a given dish; this obviously applies to his majesty the braciola as well!

We cannot help but write that although there is no unique recipe for braciola, there are some things in its composition that, whether you like it or not, absolutely cannot change.


The term ‘braciola,’ as you know, is very old and was already used by Ippolito Cavalcanti Duke of Buonvicino in his theoretical-practical cookbook.

 

 

SERVINGS:4

INGREDIENTS:

  • 8  slices of beef
  • salt and pepper to taste
  • basil to taste
  • 1/2 glass of white wine (75 ml.)
  • 1 onion
  • 1 clove of garlic
  • parsley to taste
  • 1/4 (750 ml.) of tomato puree
  • 1/4 cup of Pecorino Romano cheese
  • 1/4 cup of raisins
  • 1/4 cup of pine nuts
  • extra virgin olive oil to taste

 

METHOD

Place the meat slices on a cutting board and beat them lightly with a meat tenderizer.

Sprinkle the meat slices with salt and pepper, then add a handful of pine nuts and raisins.

Add the garlic and chopped parsley and finally top everything with the pecorino cheese, leaving the edges of the meat free.

Close the slices by rolling them up like a roulade and seal them by inserting 4 toothpicks crosswise into the chop.

In a large pot, sauté the sliced onion in a couple of tablespoons of oil.

At this point arrange the chops in the pot and brown them.

Season with salt and pepper and deglaze with the white wine.

Now add the tomato puree and basil and cover with a lid.

Let the chops in the sauce cook on a very low flame for at least two hours.

The sauce should simmer.

At this point, remove the lid and allow the sauce to reduce.

Once the sauce is ready, you can cook some pasta to toss with the chops sauce and use the chops as a main course.

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