Bon Appetit's Braciole
Bon Appetit's Braciole might be just the hor d'oeuvre you are searching for. This recipe makes 16 servings with 174 calories, 17g of protein, and 11g of fat each. For 88 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 46 people were glad they tried this recipe. A mixture of pork cutlets, kitchen twine, pecorino romano cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and primal diet. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes around 3 hours. Overall, this recipe earns a solid spoonacular score of 49%. If you like this recipe, you might also like recipes such as Bon Appetit's Meatballs, Bon Appetit Cranberry Margaritas, and S’mores Cupcakes – Bon Appetit RSVP.
Servings: 16
Preparation duration: 40 minutes
Cooking duration: 140 minutes
Ingredients:
Italian flat leaf parsley, chopped
4 cloves garlic, minced
6 hard-cooked eggs, sliced
1 tablespoon extra-virgin olive oil
1 cup Pecorino Romano cheese (such as Locatelli®), grated
2 (6 ounce) boneless pork cutlets, about 1/2-inch thick
8 ounces Genoa salami, thinly sliced
2 (6 ounce) top round beef cutlets
kitchen twine
Equipment:
meat tenderizer
kitchen twine
frying pan
Cooking instruction summary:
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. 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. 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. 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.) Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours. Kitchen-Friendly View
Step by step:
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.
4. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
5. 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.)
6. Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.
Nutrition Information:
covered percent of daily need
