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RECIPE
13 INGREDIENTS22 STEPS1hr 30min

Braciole

5.0
2 Ratings
Braciole are a family favourite from southern Italy. Tender veal steak stuffed with salty prosciutto, cheese and fresh spinach, these juicy parcels are the perfect main dish, accompanied with a bold tomato sauce.
Braciole Recipe | SideChef
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Braciole are a family favourite from southern Italy. Tender veal steak stuffed with salty prosciutto, cheese and fresh spinach, these juicy parcels are the perfect main dish, accompanied with a bold tomato sauce.
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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Fulfilled by
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
1hr 30min
Total Time
$4.38
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
4 pieces
Veal Steak , thinly sliced
5 cups
Fresh Baby Spinach , chopped
8 slices
Prosciutto Crudo
1
cut lengthwise into 8 slices
4 slices
Provolone Cheese
to taste
Salt and Pepper
1 clove
Garlic , minced
1
Medium  Carrot , chopped
1 handful
Fresh Basil , chopped
1 1/2 cups
Tomato Passata
to taste
Extra-Virgin Olive Oil
1
Spanish Onion , finely chopped
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Nutrition Per Serving

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CALORIES
684
FAT
41.5 g
PROTEIN
61.1 g
CARBS
14.5 g

Cooking Instructions

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Step 1
Lay a single sheet of baking paper on top of a chopping board and place one slice of Veal Steak (4 pieces) on top.
Step 2
Add another sheet of baking paper over the top and use a steak mallet to smooth it out.
Step 3
Repeat this for as many slices as you choose to make and season each one with Salt and Pepper (to taste) .
Step 4
Grill the Eggplant (1) . Set aside.
Step 5
Remove the second sheet of baking paper and place 2 slices of Grilled Eggplant on the steak. Add 2 slices of Prosciutto Crudo (8 slices) and 1 slice of Provolone Cheese (4 slices) , a bit of Fresh Baby Spinach (5 cups) and Shredded Mozzarella Cheese (to taste) .
Step 6
Gently fold the steak in, carefully tucking in the ends and pushing the ingredients in if they start to fall out.
Step 7
Once you have rolled it up tightly, begin to wrap a piece of string around one end, and tie a knot to keep it in place. Wrap the string around the veal, approx. 3cm apart and once you get to the end, bring the string underneath it and back up around the top.
Step 8
Tie a knot nice and tightly at the end and put it to the side.
Step 9
Repeat with the veal and fillings.
Step 10
Once you have made as many as you need, heat up some olive Extra-Virgin Olive Oil (to taste) in a large pan and shallow fry them.
Step 11
Turn each one until they are slightly browned all the way around.
Step 12
Let the veal rest on the side and add Garlic (1 clove) to the same pan of oil.
Step 13
Once it has begun to brown, add Spanish Onion (1) , Carrot (1) , Fresh Basil (1 handful) and leave to simmer.
Step 14
Add Tomato Passata (1 1/2 cups) along with a pinch of salt and pepper, and more freshly chopped basil. Stir well and leave to simmer for around 7 minutes.
Step 15
Add the rolled veal to the sauce and smother it with some sauce using a wooden spoon. Turn each one every few minutes.
Step 16
Leave them to cook for around 20 minutes and add some extra basil to the top just before they're ready.
Step 17
Once the braciole are ready, use tongs to place each one on a chopping board, and carefully cut and remove the string from each one.
Step 18
Using an extra sharp knife, cut the rolled veal into small pieces and let them rest for 2 minutes.
Step 19
To serve, spoon a small portion of the tomato sauce in the centre of a large white plate.
Step 20
Place each piece of veal with the stuffing faced up in the centre of the sauce and add a few more pieces to make a small tower.
Step 21
Drizzle some extra sauce over the braciole and place a fresh basil leaf at the very top.
Step 22
Serve and enjoy!
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Nutrition Per Serving
Calories
684
% Daily Value*
Fat
41.5 g
53%
Saturated Fat
18.4 g
92%
Trans Fat
1.6 g
--
Cholesterol
153.7 mg
51%
Carbohydrates
14.5 g
5%
Fiber
3.9 g
14%
Sugars
3.8 g
--
Protein
61.1 g
122%
Sodium
1176.7 mg
51%
Vitamin D
3.1 µg
16%
Calcium
306.0 mg
24%
Iron
4.6 mg
26%
Potassium
878.0 mg
19%
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