Italian Meat & Fish Recipes

APULIAN-STYLE VEAL BRACIOLE IN SAUCE (BRACIOLE AL SUGO PUGLIESI)

Veal Braciole  sauce is one of the most traditional dishes of Apulian cuisine, consisting of veal roulades stuffed with flavorings, spices and cooked in tomato sauce.

Usually enjoyed as a Sunday dish preceded by a first course of orecchiette pasta topped with the same sauce.


 

 

SERVINGS:4

INGREDIENTS FOR THE SAUCE

  • 4 slices of veal tenderloin
  • 7 oz of pork rind
  • 3 cups of tomato puree
  • 1 medium onion
  • 1 carrot
  • 1 celery stalk
  • extra virgin olive oil to taste
  • red wine to taste
  • baking soda (a pinch)
  • salt and pepper to taste

 

FOR THE FILLING:

  • garlic to taste
  • pepper to taste
  • parsley to taste
  • Pecorino Romano cheese to taste
  • salt to taste

 

 

DIRECTIONS:

Beat the meat slices until thin;

Stuff them with minced garlic, chili and parsley, a handful of grated pecorino cheese;

Roll the meat into roulades and fasten them with one or two toothpicks;

Heat oil in a saucepan with sliced onion, chopped carrot and celery;

Add braciole and sauté; deglaze with wine.

Add the tomato puree;

Thin with water if necessary and add a pinch of baking soda (to tenderize the meat) and let them cook for about an hour, on low heat;

Serve with a sprinkling of grated Pecorino cheese.

 

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