Italian Veal Braciola

Veal Braciola a very tasty dish and is made by stuffing thin slices of veal meat with a very tasty filling and it is cooked in a tomato sauce until it is very tender.

As you know there are two types of Braciola, so whenever my relatives or my friends come to my home, I make both Braciolas for them. And they really enjoy it.

Content of Recipe

Ingredients / Ingredienti	Thin Veal Cutlets (8 Pieces) Fresh Cheese (1/2 Cup) Pine Nuts (1/2 Cup) Raisins (1/4 Cup) Prosciutto (4 oz) Leaf Parsley (1 Cup) Cloves of Garlic (4 No) Egg (3 No) Salt (1/2 tsp) Fresh Ground Pepper (1/2 tsp) Extra Virgin Olive Oil (3 tsp) Pancetta (3 oz) Large Yellow Onion (1 No) Tomato Sauce (2 Cans) Red Wine (2 Cup) Dried Basil (1 TSP) Dried Oregano (1/2 TSP)
Cooking Time / Tempo di cottura	1.5-2 hours (Until Tender)
Cooking Temperature / Temperatura di cottura	Searing: 375°F ~ 190°C Simmering: 200°F ~ 93°C
Utensils / Utensili	Bowl Pan Cord Serving Plate
Cooking Method / Metodo di cottura	Stove

METHOD

Step 1: First we will combine all the ingredients (cheese, raisins, prosciutto, parsley, eggs and garlic) in a bowl.

Step 2: As we are making eight pieces of veal, we will separate this mixture for them.

Step 3: Now add this mixture to the veal cutlets and roll it.

Step 4: While making the veal cutlets, we will tie a strong cord around it so that the mixture inside does not come out.

Step 5: Now spread some salt and pepper on it.

Step 6: Cook the Pancetta for two minutes, in a large pan.

Step 7: In the same dish we will add onion and cook it for two minutes.

Step 8: Now we have to remove onion and pancetta from this dish.

Step 9: Add the veal and cook it well on all sides until it turns brown.

Step 10: When the veal is browned, remove it from the dish and add the wine to it.

Step 11: The purpose of adding the wine is to loosen up ingredients that stick to the dish while cooking.

Step 12: Now we will add tomato paste in this pan and boil it well.

Step 13: Add the veal, onions and pancetta again in the boiling tomato sauce.

Step 14: Finally, after adding the basil and oregano on top, we will cover and cook until the cutlets become tender and soft.

Step 15: When you notice they have turned tender then stop cooking.> Step 16: Now veal Braciola is ready.

Another Beef and Cheese Braciole Recipe

FREQUENTLY ASKED QUESTIONS

What does braciole mean in Italian?

Braciole in Italian are small pieces of meat with a filling inside, which is very tasty and this filling is made of cheese , herbs, garlic, prosciutto etc. and then it is cooked with tomato sauce.

What cut of meat is braciole?

The meat used in braciole is basically slices of beef or veal and can vary in size and shape, but basically it is thinly sliced ​​meat of beef.

What is the Italian veal dish called?

Italian veal dish is Italian Veal Braciola which is a very tasty dish and is made by stuffing thin slices of veal meat with a very tasty filling and it is cooked in a tomato sauce until it is very tender.

What is a famous veal dish?

Some famous veal dishes:

• Blanquette de veau
• Bratwurst
• Bockwurst
• Braciolone

What is the national dish of Italy?

Pasta is most famous in Italy and is considered its national dish, and here there are many varieties of pasta that reflect the tradition of this country.