Tender thin beef rolls stuffed with a savory filling of breadcrumbs, herbs, egg, and garlic, braised slowly in a rich tomato sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep serving platter
Garnishes: parsley, Parmesan
Accompaniments: mashed potatoes, crusty bread
Instructions
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1
Pound beef slices thin. Mix breadcrumbs, eggs, garlic, parsley, and Parmesan for the filling.
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2
Place a spoonful of filling on each beef slice. Roll up tightly and secure with toothpicks or twine.
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3
Brown the rolls in olive oil on all sides in a Dutch oven.
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4
Remove rolls. Sauté onion, add tomatoes, and simmer 5 min.
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5
Return rolls to the sauce. Cover and braise on low heat for 1.5-2 hours until very tender.
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6
Serve rolls with the rich sauce ladled over, alongside potatoes or crusty bread.
Did You Know?
Bragioli is considered the ultimate test of a Maltese home cook — the thinner and more tender the rolls, the greater the skill.
Chef's Notes
Equipment Tips
- skillet
- Dutch oven
- toothpicks or kitchen twine
Garnishing
parsley, Parmesan
Accompaniments
mashed potatoes, crusty bread
The Story Behind Bragioli
Bragioli descend from the Sicilian braciole, adapted by Maltese cooks over centuries. The long, slow braise was perfectly suited to Malta's lifestyle, where dishes simmered while families attended church on Sundays.
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