In Italy each region has its own recipes, but more importantly its own ways of naming food.
In the south, especially in Naples, this custom of renaming dishes is a very common thing.
The so-called Neapolitan braciola is one of them.
In Campania, ragù is usually eaten on Sundays.
When it is not possible to cook the classic one that involves the use of different parts of the beef, it is common to prepare it with braciole.
That is why an important distinction must be made, so that no one makes a mistake if they find themselves eating in a home or restaurant in the Naples areas.
Forget the pork chop or any other kind of roasted meat you are used to when you think of Neapolitan braciola.
Perhaps not everyone knows the original preparation of this delicious dish, a close relative of meat rolls.
Simple and tasty, it is cooked quickly and the result is outstanding.
Below is the recipe to unravel the mystery of this typical Neapolitan dish.
- 23 oz of beef cut into not-too-thin slices (calculate one slice each for the amount)
- 1/4 cup of pine nuts
- 1/4 cup of raisins
- 3/8 cup of Pecorino Romano cheese
- 15 slices of pancetta or salami cut into strips
- 2+1/4 cups of peeled tomatoes
- 3 cups of tomato puree
- 3 cloves of garlic
- choppe parsley to taste
- 1 onion
- 1 carrot
- 1/2 cup of white wine
- nutmeg to taste
- salt and pepper to taste
- extra virgin olive oil to taste
Beat the meat slices to open them up better, mix the parsley the chopped pine nuts and garlic in a bowl.
Soak the raisins and cut the pecorino cheese into not too large pieces.
On the well-stretched slices sprinkle a little pepper, salt and nutmeg, at which point add the strips of bacon, the mince and, after draining, the raisins.
Arrange haphazardly a few pieces of pecorino cheese and then close the slices by rolling them up like a roulade.
To keep them sealed just insert a toothpick or kitchen twine at the ends.
Meanwhile, heat some oil, chopped carrot and onion in a high-sided pan and sauté until golden brown.
At this point arrange the chops in the pot and brown them, deglaze with white wine and then add the tomato.
Let it simmer for about an hour and a half, first covering the pot tightly and then leaving it uncovered to let the sauce reduce.
Once it is ready you can also prepare some pasta to season with the tomato sauce and then enjoy your good Neapolitan braciole that you let sit, I guarantee you, they are even better!
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