Braciolone

One large joint stuffed with egg and salami, tied and braised whole for three hours.

Pork, Beef, Egg. Not vegetarian — contains beef, caciocavallo whose rennet the source does not name, pork.

Ingredients

• 1.5 kg beef flank or skirt, opened out flat
• 4 eggs, hard boiled and peeled
• 100 g salami, sliced
• 150 g caciocavallo, in batons
• 80 g breadcrumbs
• a handful of parsley, chopped
• 4 tablespoons olive oil
• 200 ml red wine
• 700 g passata
• 1 teaspoon salt

Method

1. Open the beef out into one large flat sheet, butterflying the thick parts so it is an even thickness throughout.
2. Scatter the breadcrumbs and parsley over it, lay the salami and caciocavallo on, and sit the WHOLE HARD-BOILED EGGS in a line down the middle.
3. Roll it up from the long side around the eggs and tie it at 3 cm intervals with butcher's string.
4. ONE JOINT, NOT EIGHT ROLLS. The eggs run the length of it so every slice shows a round of yolk, and that only works at this size — which is also why it needs three hours where the small rolls need one.
5. Brown it on all sides in the oil in a heavy casserole, turning it with two spoons rather than a fork.
6. Add the wine, let it reduce by half, then the passata and salt.
7. Cover and cook on the lowest heat for 3 hours, turning it every 45 minutes.
8. Rest it 20 minutes before cutting the string and slicing it 2 cm thick. Sliced hot it falls apart.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes