In this Italian recipe the name Braciola is not referred to thin slices of veal pan-fried but describes a kind of roast of veal cooked in the tomato sauce stuffed with parlsey, garlic and Parmesan. This is a traditional Italian recipe of my grandmother cuisine’s who gives me some suggestions to obtain the best result: the piece of veal necessary to prepare this Italian main course is the muscle or brawn of veal, in addition the parsley and the garlic with which stuff the meat should be fresh and the meat shoul cook completely covered with tomato sauce. The meat shoul be served cut in slices and accompained with some peas sprinkle with balck pepper.
INGREDIENTS (for 4 – 6 people):
900g of meat of veal in an only piece (the best one is the muscle or brawn)
60g of Parsley
1 or 2 Cloves of garlic
30g of Parmesan
1 / 2 Onion
4 Tablespoons of extra virgin olive oil
1 Kg and 400g of Tomato sauce
Some leafs of basil
Salt
Black Pepper
PREPARATION TIME: 20 minutes
COOKING TIME: 1 hour and 30 minutes
WINE: Colli d'Imola – Sangiovese (Red Wine)
PREPARATION
Start with the preparation of meat: place the meat on a cutting board
and cut it in half in lengthwise in order to open it as shown in the picture below.
Prepare a chopped of parsley and garlic and sprinkle it over the surface of meat together with the Parmesan.
Now, paying attention, roll the meat and close it with a kitchen thread.
Preheat the extra virgin olive oil in large pan, cut the onion in slices and let them brown in the pan with oil.
When the onion becomes slightly golden remove it from the oil and place it the meat, cook it for about 5 – 8 minutes
and then add the tomato sauce and the leafs of basil, sprinkle with salt and black pepper and continue to cook for about 1 hour and 30 minutes, stirring from time to time.
When the meat is cooked remove it from the tomato sauce cut it in slices and serve hot together with some peas.
This is the result:
BUON APPETITO!
Labels: Campania, veal
# posted by Elena @ 2:11 AM
