Save Sicilian-Style Braciole is a masterpiece of Mediterranean comfort, blending savory beef with the unique Sicilian tradition of mixing sweet and nutty flavors. These tender rolls, filled with sharp pecorino, toasted pine nuts, and sweet raisins, are slowly simmered in a robust tomato sauce until they practically melt. It is the ultimate centerpiece for a family gathering, bringing a taste of the island's rich culinary heritage to your table.
Save What sets the Sicilian version apart is the 'agrodolce' influence—the sophisticated interplay of sweet and savory. While many regions in Italy have their own version of meat rolls, the addition of pine nuts and raisins defines the heart of Sicilian home cooking, creating a depth of flavor that is both complex and deeply satisfying.
Ingredients
- For the Braciole:
- 4 thin slices beef top round or flank steak (about 5 oz / 140 g each)
- Salt and freshly ground black pepper, to taste
- 2/3 cup (60 g) grated pecorino cheese
- 1/4 cup (30 g) pine nuts, lightly toasted
- 1/4 cup (40 g) raisins
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped (optional)
- 2 cloves garlic, minced
- 2 tablespoons breadcrumbs
- 2 tablespoons olive oil (for searing)
- Kitchen twine or toothpicks
- For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1/4 cup (60 ml) dry red wine (optional)
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Pinch of sugar (optional, to balance acidity)
Instructions
- Step 1: Prepare the Beef
- Lay the beef slices flat and gently pound to 1/4-inch (6 mm) thickness if needed. Season both sides with salt and pepper.
- Step 2: Prepare the Filling
- In a bowl, combine pecorino, pine nuts, raisins, parsley, basil, garlic, and breadcrumbs.
- Step 3: Stuff and Roll
- Evenly distribute the filling onto each beef slice, leaving a small border. Roll up tightly, tucking in the sides, and secure with kitchen twine or toothpicks.
- Step 4: Sear the Rolls
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the braciole on all sides until browned, about 6–8 minutes. Remove and set aside.
- Step 5: Sauté the Aromatics
- In the same skillet, add 2 tablespoons olive oil. Sauté onion until soft, about 3 minutes. Add garlic and cook 1 more minute.
- Step 6: Deglaze
- Pour in red wine (if using) and let it reduce by half, scraping up any browned bits from the bottom of the pan.
- Step 7: Start the Sauce
- Add crushed tomatoes, oregano, salt, pepper, and sugar (if using). Bring the mixture to a simmer.
- Step 8: Simmer the Braciole
- Return the braciole to the sauce, cover, and simmer gently over low heat for 1 1/4 hours, turning occasionally, until the beef is perfectly tender.
- Step 9: Serve
- Remove braciole, discard twine or toothpicks. Slice and serve with the rich sauce spooned over the top.
Zusatztipps für die Zubereitung
Low and slow is the secret to success. Make sure the heat is at its lowest setting during the simmering phase to allow the beef fibers to break down without becoming tough. Always remember to remove the kitchen twine or toothpicks before serving to ensure a pleasant dining experience for your guests.
Varianten und Anpassungen
For extra flavor, you can add chopped hard-boiled egg or thin slices of prosciutto to the filling before rolling. If you need a gluten-free version, simply substitute the breadcrumbs with a gluten-free alternative or crushed gluten-free crackers.
Serviervorschläge
This dish is traditionally served with pasta, polenta, or thick slices of crusty bread to soak up the delicious tomato sauce. To complete the Sicilian experience, pair it with a robust red wine from the region, such as a Nero d'Avola.
Save Whether you're hosting a Sunday dinner or looking for a comforting meal to warm up a chilly evening, Sicilian-Style Braciole is a timeless classic that never fails to impress. Enjoy the rich layers of flavor and the tender texture of this beloved Italian dish.
Recipe FAQ
- → What cut of beef works best for braciole?
Thin slices of beef top round or flank steak work best, about 5 oz each. Pound them to 1/4-inch thickness for easy rolling and tender results.
- → Can I make braciole ahead of time?
Yes, you can assemble the rolls and refrigerate them up to 24 hours before cooking. You can also make the entire dish ahead and reheat gently in the sauce.
- → What can I substitute for pine nuts?
Chopped walnuts, almonds, or even sunflower seeds work well as substitutes if pine nuts are unavailable or too expensive.
- → How do I prevent the rolls from falling apart?
Secure each roll tightly with kitchen twine or toothpicks after rolling. Don't overfill, and leave a small border around the edges to prevent spillage.
- → What should I serve with braciole?
Braciole pairs beautifully with pasta tossed in the tomato sauce, creamy polenta, or crusty Italian bread for soaking up the rich sauce.
- → Can I use a different cheese instead of pecorino?
While pecorino Romano is traditional for its sharp, salty flavor, you can substitute Parmesan or a mix of both if preferred.