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    Home » Ingredients » Meat Beef

    Sicilian Beef Braciole Recipe (No Sauce)

    Published: Feb 17, 2022 · Modified: May 28, 2024. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Beef braciole bites
    This Sicilian beef braciole recipe is not the typical recipe of large braciole cooked in the tomato sauce, but a lighter version originated from the Strait of Sicily. The braciole are small bites and the breadcrumbs are flavoured with Parmesan, garlic, and basil. Sometimes cheese is put inside the meat or zucchini or eggplants are used instead of beef.

    This Sicilian beef braciole recipe is not the typical recipe of large braciole cooked in tomato sauce, but a lighter version originated from the Strait of Sicily. These braciole are small bites of beef spiedini (braciolette), soft inside and crispy outside. They are filled with stringy cheese and coated with breadcrumbs flavored with Parmesan, garlic, and basil. They are baked in the oven without tomato sauce.

    Close up picture of the Sicilian beef Braciole on a serving plate with some salad
    Jump to:
    • Braciolette small braciole from Messina
    • How to cook braciole without sauce
    • Cut of beef for braciole
    • Italian seasoned breadcrumbs
    • Step by step instructions with images
    • What to serve with braciole
    • Beef substitute
    • Other recipes you may like
    • 📋 Sicilian beef braciole recipe

    Braciolette small braciole from Messina

    This is not the usual braciole recipe but a smaller and lighter version of beef braciole spiedini cooked without tomato sauce.

    The meat rolls are much smaller, that is why they are called braciolette, small braciole. They are fastened together with a skewer (spiedini) and broiled.

    They are very tender with a soft center, and a crispy crust made with breadcrumbs flavored with plenty of basil, Parmesan, and a slight garlic taste.

    They can also be made with chicken, pork, or swordfish. For a vegetarian version, you can also make them with thinly sliced zucchini or eggplants.

    Often served at children's parties or buffets, they are so tender that children love them.

    Since there is no sauce and the meat rolls are small, they can be easily eaten in one bite while standing.

    Sicilian beef Braciole cut in half

    How to cook braciole without sauce

    These braciolette can be cooked in the oven or grilled. The meat is very thin and coated with breadcrumbs, so it remains very moist and crispy outside. The slices of beef are cut very thin and made even thinner by tenderizing them with a meat pounder.

    They are then coated with olive oil to keep them moist and help the breadcrumbs stick to the meat.

    There is also some parmesan and basil mixed with the breadcrumbs, and sometime a small piece of provola, scamorza or cacio cavallo is added in the middle of the wrap.

    Provola, scamorza and cacio cavallo cheese are typical from the Calabria and Sicilian region. You can also use mozzarella or cheddar cheese.

    Scamorza cheese, natural and smoked

    Cut of beef for braciole

    The best cut of beef to use is lean beef like rump cover or rump steak. You can ask your butcher to cut them very thin, like a carpaccio steak.

    If you have to carve them yourself, I recommend using an electric knife.

    Rumpsteak (Eng.), Rumsteak (Fr.), Scamone (It.)
    Rump cover, Rumpsteak (Eng.), Rumsteak (Fr.), Scamone (It.), Picanha (Pg)

    If you want to find out more about cuts of beef and their use, you can read the article: Cuts of beef for barbecuing diagram in English, Italian and French

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    Italian seasoned breadcrumbs

    I always use Italian seasoned breadcrumbs in many of my recipes. That is why I usually prepare a large amount and keep it in the freezer. They don’t need to be defrosted ahead of time.

    If you want to know more about it, you can read the article: Grated Parmesan and Breadcrumbs. also, check out the article: Once a Month Freezer Meal Prep to find out what else I keep in my freezer.

    I always keep the stale bread aside, and when I have time, I prepare the breadcrumbs and freeze it. Here are the ingredients I use in proportion to 3 cups of grated stale bread:

    • 3 cups of grated stale bread
    • ½ cup of parmesan
    • ½ cup of basil leaves or parsley
    • 1 garlic cloves

    If you are making it only for this recipe, use the amount listed on the recipe card below.

    bread garlic parmesan basil

    Step by step instructions with images

    Italian seasoned breadcrumbs

    1. Grate the parmesan in a shredder
    2. Cut the stale bread into chunks small enough to fit in the shredder
    3. Shredd the bread putting the garlic first, so the bread absorbs the flavor
    4. Take a cup of shredded breadcrumbs and blend it with the basil leaves (used shredded bread as the bread is too hard for a blender and you risk breaking it)
    5. Add the shredded parmesan to the breadcrumbs
    6. Then the breadcrumbs mixed with the basil

    Following this procedure will minimize waste (like basil being stuck in the side of the blender or parmesan left inside the shredder) and create a perfect combination of flavors (the breadcrumbs absorbing the garlic and the basil)

    It is best if the breadcrumbs rest overnight to absorb all the flavors. If you freeze them, you don't have to worry about using them when needed.

    Making the Italian seasoned breadcrumbs

    Preparing the meat

    1. Carve the beef into very thin slices
    2. Hammer each slice with meat ponder until they are evenly flat
    3. Cut them into small long stripes
    4. Put them in a bowl and season them with salt and olive oil
    preparing the beef for the sicilian braciole

    Preparing the braciolette

    1. Pour 1 cup of the breadcrumbs into a plate and coat each strip of beef with the breadcrumbs. Once the breadcrumbs are finished, add some more (Leftover breadcrumbs cannot be stored and reused at a later date as they have been in contact with raw meat. Best to add gradually)
    2. Turn the beef into a small roll; you can put a small piece of cheese inside if you like. Tight the roll into your fist
    3. Lay all the rolls on a tray
    4. Insert the meat into the skewer, from 5 to 6 rolls of each skewer
    5. Bake for 30 minutes at 355 F - 180 C
    6. Turn them and bake for another 10 minutes
    step by step making Sicilian beef Braciole

    What to serve with braciole

    Although these braciole are very filling, they are so good that you can easily finish them all. I like to serve them with fresh salad, seasoned with extra virgin olive oil and salt.

    The best dish to serve with them is the rice stuffed tomatoes, The juice of the tomato and the crunchiness of the braciolette perfectly complement each other.

    Other sides that can be served are the grilled vegetables, baked ratatouille or a fresh Tabbouleh to add some vegetables and fresh juices to the meat.

    Sicilian beef Braciole

    Beef substitute

    This braciole recipe can also be done with pork or chicken; just make sure the slices are thinly cut. If you are in a hurry and don't want to spend too much time rolling them, you can also try the baked breaded chicken breast recipe.

    For a seafood option, you can check the recipe: Baked swordfish Braciole

    You can use zucchini or eggplants cut very thin lengthwise for a vegetarian or vegan option. You can choose whether you want to put a small cube of cheese in the middle to make them more filling or keep them simple for a vegan meal.

    breadded chicken on a plate with a fork

    Other recipes you may like

    Here are some more ideas of recipe with beef:

    • Classic veal Milanese
    • Brazilian Picanha bbq
    • Beef Daube Provencal
    • Beef pie with Marsala and mushrooms
    • Beef sausage hand pies
    • Stuffed round courgettes

    If you are making these Sicilian beef braciole, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

    Sicilian beef braciole on a plate

    📋 Sicilian beef braciole recipe

    5 from 4 votes
    Laura Tobin
    Servings 6 people
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Print Recipe Save Saved! Pin Recipe
    This Sicilian beef braciole recipe is not the typical recipe of large braciole cooked in the tomato sauce, but a lighter version originated from the Strait of Sicily. The braciole are small bites spiedini and the breadcrumbs are flavoured with Parmesan, garlic, and basil. Sometimes cheese is put inside the meat or zucchini or eggplants are used instead of beef.
    Prevent your screen from going dark

    Equipment

    • Cutting board set
    • Meat Pounder
    • Needle stick screwers
    • Braun blender
    • Electric knife

    Ingredients
     

    • 2 lb lean beef Rump cover, rump stake
    • 2 cup breadcrumbs crushed
    • 1 clove peeled garlic cloves
    • ¼ cup freshly grated Parmesan
    • ⅓ cup fresh basil or parsley leaves
    • ½ cup extra virgin olive oil
    • salt & pepper

    Instructions
     

    Prepare the meat

    • Carve the beef into very thin slices
      2 lb lean beef
    • Hammer each slice with meat ponder until they are evenly flat and cut them into small long stripes
    • Put them in a bowl and season them with salt and olive oil
      ⅓ cup fresh basil or parsley leaves, salt & pepper, ½ cup extra virgin olive oil

    Preparing the braciolette

    • Prepare the breadcrumbs by mixing them with parmesan, garlic clove, and basil. For more instruction see the Breadcrumbs post mentioned above
      2 cup breadcrumbs, 1 clove peeled garlic cloves, ¼ cup freshly grated Parmesan, ⅓ cup fresh basil or parsley leaves
    • Pour 1 cup of the breadcrumbs into a plate and coat each strip of beef with the breadcrumbs. Once the breadcrumbs are finished add some more
    • Turn the beef into a small roll, you can put a small piece of cheese inside if you like. Tight the roll into your fist
    • Lay all the rolls on a tray
    • Insert the meat into the skewer, from 5 to 6 rolls each skewer
    • Bake for 30 minutes at 355 F - 180 C
    • Turn them and bake for another 10 minutes
    • Place them on a serving dish and serve warm

    Video

    Notes

    • The slices of beef are cut very thin and made even thinner by hammering them with a meat pounder.
    • They are coated with olive oil as it will keep them moist and will help the breadcrumbs sticking to the meat. Do not skip this step
    • You can add a small piece of provola, scamorza or cacio cavallo in the middle of the wrap. If you cannot find those cheese you can use mozzarella or cheddar
    • The best cut of beef to use is a lean beef like rump cover, rump steak. You can ask your butcher to cut them very thin, like a carpaccio steak.
    • If you have to carve them yourself, I would recommend using an electric knife.
    • I always use Italian seasoned breadcrumbs in many of my recipes, that is why I usually prepare a large amount and keep it in the freezer. They don’t need to be defrosted ahead of time.
    • Leftover breadcrumbs cannot be stored and reused at a later date as they have been in contact with raw meat. Best to add gradually
    • You can make braciolette also with pork, chicken or swordfish. For a vegetarian or vegan option, you can use zucchini or eggplants
    • If you are in a hurry and don't want to spend too much time rolling them, you can also try the recipe baked breaded chicken breast.

    Nutrition

    Calories: 526kcalCarbohydrates: 26gProtein: 39gFat: 29gSaturated Fat: 7gCholesterol: 97mgSodium: 431mgPotassium: 594mgFiber: 2gSugar: 2gVitamin A: 103IUVitamin C: 1mgCalcium: 131mgIron: 6mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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      Vitello Tonnato Recipe - Italian Veal With Tuna Sauce
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    Comments

    1. Amanda Wren-Grimwood

      May 24, 2020 at 9:16 am

      5 stars
      I've never heard of this dish Laura so I definitely need to try it. My lot love beef and this dish is gorgeous!

      Reply
      • Laura

        May 24, 2020 at 11:29 am

        Thank you Amanda

        Reply
    2. Dannii

      May 24, 2020 at 11:45 am

      5 stars
      This looks incredible. My husband would love this, so I definitely need to try it.

      Reply
      • Laura

        May 24, 2020 at 1:26 pm

        Do try them and let me know

        Reply
    3. Bintu | Recipes From A Pantry

      May 24, 2020 at 1:20 pm

      5 stars
      My mouth is watering at the thought of these, they look so tasty! I just know my kids would enjoy them too!

      Reply
      • Laura

        May 24, 2020 at 1:25 pm

        Thank you, I am sure they would

        Reply
    4. Kavita Favelle

      May 24, 2020 at 2:29 pm

      I've never come across braciole before but they look like something I'd adore. Bookmarking to try soon!

      Reply
      • Laura

        May 24, 2020 at 2:38 pm

        I am sure you will love them

        Reply
    5. stephanie

      May 24, 2020 at 4:40 pm

      5 stars
      I've never tried Sicilian Beef Braciola before, excited to try this out!

      Reply
    5 from 4 votes

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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