Braciole Courtesy of Giada De Laurentiis
Transform your dinner table with Braciole, a classic Italian dish brought to life by Giada De Laurentiis. This recipe elevates tender top sirloin steaks by filling them with a flavorful medley of Italian-style breadcrumbs, Parmesan cheese, sweet raisins, nutty pine nuts, and fresh parsley. Rolled, browned, and simmered to perfection in a rich marinara sauce infused with white wine, these steak rolls become melt-in-your-mouth delicious after slow-cooking for 90 minutes. The thoughtful blend of sweet and savory flavors paired with the rustic cooking method makes this dish ideal for a cozy family dinner or special occasion. Serve over pasta or alongside roasted vegetables to complete this indulgent culinary masterpiece. Perfect for fans of authentic Italian cuisine, this recipe captures traditional flavors with a refined touch.
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Recipe Information
Ingredients
- 4 pieces Top sirloin steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Italian-style breadcrumbs
- 1 cup Grated Parmesan cheese
- 0.25 cup Raisins
- 0.25 cup Pine nuts
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Olive oil
- 1 clove Fresh garlic, minced
- 0.5 cup White wine
- 4 cups Marinara sauce
- 4 pieces Kitchen twine
Instructions
Lay each top sirloin steak on a cutting board and pound them to about 1/4-inch thickness using a meat mallet. Season both sides lightly with salt and pepper.
In a medium bowl, combine breadcrumbs, Parmesan cheese, raisins, pine nuts, and parsley. Mix well.
Evenly spread about 2 tablespoons of the breadcrumb mixture onto each steak, leaving a small border around the edges.
Starting at one short end, roll each steak tightly into a cylinder. Secure each roll with a piece of kitchen twine to hold it together during cooking.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Place the rolled steaks into the skillet and brown evenly on all sides, about 2-3 minutes per side. Remove the rolls and set aside.
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes.
Add the marinara sauce to the skillet and stir to combine. Return the rolled steaks to the skillet, spooning some sauce over the top.
Reduce the heat to low, cover, and let simmer for 1.5 hours, turning the rolls occasionally to ensure even cooking.
Remove the braciole from the sauce and cut away the kitchen twine. Serve the rolls topped with the marinara sauce, along with your favorite side dishes like pasta or vegetables.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 14.1 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 292 mg | 22% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
