Braciole Mashup by JMarie
Braciole Mashup by JMarie
While Braciole is typically served with a rich red sauce here's my twist on the classic Italian dish. This dish is GUARANTEED to leave no leftovers.
The Beef can easily be substituted with Chicken Breast, Veal, Lamb just about any meat you can think of.
The sauce can also be substituted with a classic marinara either way your family will LOVE IT.
- Extra Virgin Olive Oil
- 1/2 Cup Pancetta, finely diced (bacon may be used as a substitute)
- 2 large Onions, diced
- Kosher Salt
- Crushed Red Pepper Flakes
- 2 Cups Day Old Italian or French Bread, crusts removed, cut into 1 inch chunks
- 1 Cup Milk
- 4 Cloves Garlic, smashed & finely chopped
- 1/2 Lb. Button mushrooms, diced
- 1/2 Cup Provolone or Smoked Gouda, Grated
- 1/2 Cup Parmigiano-Reggiano or Swiss, grated
- 2 lbs. Top Round/Veal Cutlets/Boneless Skinless Chicken Breasts, cut into 1/2 inch thick slices (about 12)
- 3 Cups Alfredo Sauce
- 1 Cup White Wine for Alfredo
- 1 package Frozen Spinach, squeezed & chopped.
- Toothpicks, To hold rolls together
- JMarie's Seasoning Blend
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. creole seasoning or all purpose seasoning
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. cayenne pepper
For the Stuffing
- In a large bowl combine the bread & the milk use your hands to get it all squishy. Set aside to allow the bread to soak up the milk while you prepare the other ingredients.
- Coat a large saute' pan with olive oil, add the pancetta and bring the pan to a medium heat. Cook the pancetta until it gets brown and crispy, about 5-7 minutes. Add 1/2 the onions & a pinch of crushed pepper. Toss to incorporate with the pancetta. Cook until the onions are soft about 7-8 minutes.
- Add 1/2 the garlic to the pan with the pancetta and onion & saute' for 2-3 minutes. Next add the mushrooms, season w/kosher salt & crushed pepper to taste and cook until mushrooms are soft & moist, about 4-5 minutes.
- Remove mixture from heat and stir in the spinach. Add the spinach/onion mixture to the bread & stir to combine. Add 3/4 of your cheeses & reserve the other 1/4 of a cup for your sauce. Taste to make sure the mixture is seasoned to your liking. If it isn't, add 1/4 tsp. of Jmarie's seasoning mix. Set the stuffing in the fridge while you prepare your meat.
- For The Meat
- Lay the beef/chicken between 2 pieces of plastic wrap, lightly season the sides that will face down with JMarie's seasoning mix, & gently pound with a mallet to flatten and even out the slices.
- Put about 1/4 cup of filling on one end of each of the slices and roll up. Secure the rolls with the toothpicks. Repeat this process for all the slices.
- Coat a large, wide pot with olive oil and put over medium high heat. brown each roll on both sides. Once reserved, remove rolls from pot & set aside.
- For The Sauce
- To the same pan you just browned the rolls in, add the other half of the onions and garlic & cook for 5 minutes. Next add 1 cup of white wine and loosen any bits of meat/seasoning that may have stuck to the pan from the rolls.
- Next add either jarred or homemade alfredo sauce to the pan. Season with JMaries seasoning mix to taste. Simmer the sauce for about 3 minutes then stir in the remaining cheese. If the sauce is too rich add 1/4 cup of water but make sure the sauce is still seasoned to taste.
- Once cheese is incorporated return the rolls to the sauce. Fit them as snuggly into the sauce as possible. Bring the sauce to a boil then reduce to a simmer until beef is flavorful (about 2-2 1/2 hours for beef to be fork tender.) for chicken (about 1 hour.)
- To serve DON'T FORGET TO REMOVE THE TOOTHPICKS...cut the rolls in half on a diagnol to expose the stuffing & ladle some sauce over the top. Serve with your choice of pasta coated with the remaining sauce. Garnish with fresh chopped parsley and ENJOY!