📋 Sicilian beef braciole recipe

📋 Sicilian beef braciole 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.

Course Main Course

Cuisine Italian

Diet Low Calorie

Keyword braciole without tomato sauce, Italian braciole, Sicilian braciolette

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 526kcal

Author Laura Tobin

Equipment

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

US Customary - Metric

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