A regional dish from southern Italy, Beef Braciole (bresaola) gives classic Italian pantry food a rich and meaty kick. It’s also a family dinner favorite for Rachael Ray, the Food Network star and host of her own daytime talk show. Also included in The Soprano’s Family Cookbook, this recipe comes from her mama’s weekday menu rotation and includes a tasty combination of basic, everyday ingredients you can find in most pantries.
In the Neapolitan culinary canon, braciola is a term that references the different cuts of beef. In northern Italy, braciola is made from pork or veal and then grilled or seared. In southern Italy, the meat consists of thinly sliced beef and prosciutto that is rolled in herbs and spices.
A fusion of Greco-Roman and Mediterranean cuisine, the arugula and crimini mushrooms help balance the briny and intense flavors of prosciutto and sliced beef. At Supermarket Italy, our selection of prosciutto has been awarded the Designated Origin of Production (DOP), which ensures rigorous standards of quality control, including the region of production and processing methods.
This hearty and robust dish is perfect for satisfying the ravenous hunger that comes from braving a cold winter day. For a traditional Italian meal, serve your favorite pasta separately as a first course and then serve the grilled or seared meat as the secondi (main course). Serve with a loaf of sliced crusty bread, a red Italian table wine, and buono appetito!
8 slices beef braciole (beef sliced very thin)
Coarse salt and freshly ground pepper to taste
8 slices prosciutto di Parma
2 cups plain, Italian style bread crumbs
3/4 cup milk
2/3 cup grated Parmigiano-Reggiano
1 small onion, chopped finely
1/2 cup flat leaf parsley, finely chopped
2 cups chopped arugula
2 tablespoons unsalted butter
14 crimini mushrooms, finely chopped
2 tablespoons all-purpose flour
1 cup dry white wine
1 cup beef broth
2 tablespoons tomato paste
2 tablespoons extra virgin olive oil
Season meat with salt and pepper. Then place a slice of prosciutto on top of each slice of beef.
In a medium bowl, mix together breadcrumbs and milk until fully moistened. Add grated cheese, parsley, onions, and arugula. Season with salt and pepper, then mix thoroughly.
Layer the slices of meat with the bread crumb mixture, spreading it down the middle. Roll tightly and secure with toothpicks.
Heat a large skillet on medium-high heat. Add oil to the pan. Then add garlic and sauté until golden brown. Place the meat in the pan and brown each side for 6 minutes. Remove the meat and set aside.
Add butter to the pan and then the mushrooms; sauté for 5 minutes. Add flour to the pan and cook the mushrooms for an additional 2 minutes. Whisk the white wine into the flour and mushrooms. Allow the wine to reduce for 1 minute, then mix in beef broth and tomato paste.
Reduce heat to medium-low and place the beef back into the pan. Cover the pan partially with the lid set ajar about an inch. Simmer the meat in the sauce for about 12 minutes.
Transfer the meat rolls onto a platter and remove the toothpicks. Pour the gravy from the pan over the beef rolls and serve as the main course.