Bon Appetit's Braciole Recipe -
Bon Appetit's Braciole Recipe
  • READY IN 3 hr

Bon Appetit's Braciole

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"A old family recipe for 'brazzoles.' These beef and pork rollups are made with a filling of salami, hard-boiled eggs, garlic, parsley, and cheese. Use your judgment on the amounts of parsley, garlic and grated cheese--you want to flavor them, but not overpower with one particular flavor. The amounts of ingredients always vary according to the size of the braciola meat."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    40 mins
  • COOK

    2 hrs 20 mins

    3 hrs


  1. Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.
  2. Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.
  3. Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
  4. Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)
  5. Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.
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  • Cook's Notes:
  • The cooking time is an approximation. If you like, try using roasted garlic with the filling. It's not the traditional family way, but I always like to try different things with my cooking.

Reviews More Reviews

Jun 04, 2012

Really delicious! I chopped everything up and mixed it all together, b/c my pieces of pork/beef were a little small, and I wanted a nice distribution of flavors. I also added to the mix some onion that I cooked in evoo, until tender, and that added a nice extra flavor. We make braciole a lot, but I've never had it w/ the salami...LOVED IT! I will def be making this again! Thanks for sharing. :)

Jul 04, 2012

All I can saw is WOW!!!!! fabulous dish .Truly authentic and I recieved rave reviews . And gave out the recipe twice. Great smell and taste. Truly deliscious.


5 Ratings

Jul 14, 2012

I'll be honest, the recipe itself sounds delicious but when I made it I wasn't impressed. (sorry) I didn't like the boiled egg in it and to me it was pretty much flavorless.

Jul 21, 2012

Very tasty and very easy. I changed a few things however. I used chicken and made a home made rose sauce (personal preference) and added fresh basil to the filling. Also i only cooked in the sauce about 20 minutes. The rolls were very flavorful and looked very impressive when sliced.

Jan 05, 2015

Delicious. The Basil is a must. I Spread some basil paste on it and some onion powder. Pain to make, tough to roll. Next time I will leave out the pork or make sure it's the outer later, because I ended up cooking meat too much to ensure the pork was done. Ideally would be even better with a medium, slightly pink, juicy meat.


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  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 725 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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