Neapolitan Braciole (Beef Involtini)
Print
Neapolitan Braciole (Beef Involtini)
Authentic Neapolitan braciole: tender beef rolls stuffed with garlic, parsley, pine nuts, raisins, and pecorino cheese, slow-cooked in tomato sauce until melt-in-your-mouth delicious. A cornerstone of the traditional Neapolitan Sunday meal.
Calories450kcal
Equipment
- Thick-bottomed pot (terracotta or stainless steel)
- Kitchen twine or toothpicks
- Cutting board
- Kitchen knife
Ingredienti
- 8 slices of beef tender cut
- 2 garlic cloves
- 1 bunch of fresh parsley
- 50 g grated pecorino cheese
- 30 g pine nuts
- 30 g raisins
- Salt to taste
- Black pepper to taste
- 4 tablespoons extra virgin olive oil
- 1 liter tomato puree passata
- 1/2 glass dry red wine
Istruzioni
- Finely chop the garlic and parsley.
- Lay out the beef slices, then lightly season with salt and pepper.
- Distribute the garlic and parsley mixture, grated cheese, pine nuts, and raisins evenly across each slice.
- Roll the beef slices tightly to form the involtini and secure them with kitchen twine or toothpicks.
- In a large pot, heat the olive oil and brown the braciole on all sides until golden.
- Deglaze with the red wine and let the alcohol evaporate.
- Pour in the tomato puree, cover with a lid, and let it cook over very low heat (the traditional “pippiare” simmer) for about 3 hours, turning occasionally, until the sauce is thick and the meat is perfectly tender.
Note
The secret to this dish is the slow cooking: the sauce must “pippiare” (simmer gently) to allow the meat to release all its juices.Braciole are excellent as a main course or to flavor a first course of hand-broken ziti pasta.