Authentic Italian Braciole With Egg and Bacon
Authentic Italian Braciole with Egg and Bacon! This unique twist on traditional Italian braciole incorporates hard-boiled eggs and crispy bacon for a mouthwatering dish that's perfect for special occasions or a hearty Sunday dinner.
Authentic Italian Braciole with Egg and Bacon: A Delicious Twist on Tradition
Ever wondered how to jazz up your Sunday dinner? Tired of the same old roast? Well, let me introduce you to authentic Italian braciole with egg and bacon!
You might be thinking, "Wait, egg and bacon in braciole? Is that even a thing?" Trust me, I had the same reaction at first. But stick with me, and I'll show you why this unique twist on a classic Italian dish is worth trying.
What's the Deal with Braciole?
Braciole (pronounced bra-choh-leh) is a beloved Italian dish that's all about rolled-up goodness. Typically, it's thin slices of beef stuffed with a savory mixture, then rolled up and slow-cooked in tomato sauce. It's comfort food at its finest, folks.
But here's where it gets interesting. This version adds hard-boiled eggs and bacon to the mix. I know, I know - it sounds a bit out there. But trust me, it works!
The Story Behind This Unique Version
I first stumbled upon this egg-and-bacon version at my friend Nonna Maria's house. She's this amazing 80-year-old Italian grandma who still cooks up a storm every Sunday.
When she served up her braciole, I was surprised to see slices of egg peeking out. "Nonna," I said, "what's with the eggs?"
She just winked and said, "A little something from my nonna's recipe book. Just try it!"
And boy, am I glad I did. The eggs added this creamy texture, while the bacon gave it a smoky kick. It was like a flavor explosion in my mouth!
What You'll Love About This Dish
Here's why I think you'll fall head over heels for this braciole:
- It's a show-stopper: Slice into it, and those spiral layers look seriously impressive
- The flavors are off the charts: Beef, bacon, eggs, cheese - what's not to love?
- It's perfect for meal prep: Make a big batch on Sunday, and you've got lunches sorted for days
- It's versatile: Serve it with pasta, polenta, or just some crusty bread to mop up the sauce
When to Serve Authentic Italian Braciole with Egg and Bacon
This dish is perfect for:
- Sunday family dinners (it's a real crowd-pleaser)
- Special occasions (hello, Easter lunch!)
- Cozy date nights at home (nothing says "I love you" like homemade braciole)
- Potlucks (prepare to be the most popular person there)
The Ingredients: What You'll Need
Alright, let's get down to business. Here's what you'll need to whip up this bad boy:
- Beef: Go for top round or flank steak, sliced thin. You want it poundable!
- Eggs: Hard-boiled and sliced. They add a creamy texture and boost the protein.
- Bacon: Because... bacon. It adds a smoky flavor that'll knock your socks off.
- Breadcrumbs: Italian-style, please. They help bind everything together.
- Parmesan cheese: The real deal, not the stuff in the green can. Treat yourself!
- Fresh herbs: Parsley and basil bring the fresh factor.
- Garlic: Because it's not Italian without garlic, right?
- Olive oil: Extra virgin, if you've got it.
- Tomato sauce: Homemade is best, but a good quality jarred sauce works too.
- Salt and pepper: Don't skimp on the seasoning!
Why These Ingredients Rock
- The beef: It's the star of the show. Look for a cut with some marbling for extra flavor.
- The eggs: They add richness and a beautiful visual element when you slice the braciole.
- The bacon: It brings a smoky depth that complements the beef perfectly.
- The cheese and breadcrumbs: They create a savory, umami-packed filling that'll make your taste buds dance.
How to Make Authentic Italian Braciole with Egg and Bacon
Alright, here's where the magic happens. Let's break this down step by step:
Prep the beef:
- Lay out your beef slices and give them a good pounding. You want them nice and thin, about 1/4 inch thick.
- Season both sides with salt and pepper. Don't be shy!
Make the filling:
- In a bowl, mix together breadcrumbs, grated Parmesan, chopped parsley, minced garlic, and a glug of olive oil.
- Crumble in the cooked bacon. Mix it all up.
Assemble the rolls:
- Spread a thin layer of the filling over each beef slice.
- Place slices of hard-boiled egg along one end.
- Roll it up tight, tucking in the sides as you go.
- Secure with toothpicks or kitchen twine.
Brown the rolls:
- Heat some olive oil in a large skillet.
- Brown the braciole on all sides. This step is crucial for flavor, folks!
Simmer in sauce:
- Pour your tomato sauce into a large pot.
- Nestle the browned braciole rolls into the sauce.
- Simmer on low for about 2 hours, until the beef is fork-tender.
Serve and enjoy:
- Remove the toothpicks or twine.
- Slice the braciole into rounds.
- Serve over pasta or polenta, with plenty of sauce.
Tips for Braciole Success
- Don't rush the simmering process. Low and slow is the way to go for tender beef.
- If your sauce gets too thick while simmering, add a splash of water or beef broth.
- Let the braciole rest for a few minutes before slicing. It helps the juices redistribute.
Possible Variations
Want to mix it up? Here are some ideas:
- Cheese lover's delight: Add thin slices of provolone to the filling.
- Veggie boost: Throw in some spinach or sun-dried tomatoes.
- Spice it up: Add a pinch of red pepper flakes to the filling for a kick.
- Wine not?: Deglaze the pan with a splash of red wine before adding the tomato sauce.
The Sensory Experience
Picture this: You're sitting at a table, the smell of garlic and tomatoes wafting through the air. You cut into your braciole, and the knife glides through like butter. Steam rises, carrying with it the aroma of beef, bacon, and herbs.
You take a bite, and it's a symphony of flavors. The tender beef, the smoky bacon, the creamy egg, all wrapped up in that rich tomato sauce. It's comfort food elevated to an art form.
Why This Dish Matters
Authentic Italian braciole with egg and bacon isn't just a meal - it's a celebration of Italian-American culinary innovation. It takes a classic dish and gives it a unique twist, showing how recipes evolve as they travel across oceans and generations.
It's a perfect example of how food brings people together. Whether you're making it for your family or sharing it with friends, this braciole is sure to spark conversation and create memories.
Authentic Italian Braciole Recipe With Egg and Bacon
prep time with cook time.
Serves 6 and contains approximately 550 calories per serving.
Italian-American / Main Dish
Ingredients
- 1.5 lbs (680g) beef top round, sliced thin (about 6 slices)
- 6 hard-boiled eggs, sliced
- 8 oz (225g) bacon, cooked and crumbled
- 1 cup (100g) Italian-style breadcrumbs
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (15g) fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 4 cloves garlic, minced
- 1/4 cup (60ml) extra virgin olive oil
- 4 cups (960ml) tomato sauce
- Salt and black pepper to taste
- Kitchen twine or toothpicks for securing rolls
Instructions
- Pound the beef slices to about 1/4 inch thickness. Season both sides with salt and pepper.
- In a bowl, mix breadcrumbs, Parmesan, parsley, basil, garlic, and 2 tablespoons of olive oil.
- Spread a thin layer of the breadcrumb mixture over each beef slice. Sprinkle crumbled bacon over the mixture.
- Place sliced hard-boiled eggs along one end of each beef slice.
- Roll up the beef slices tightly, tucking in the sides as you go. Secure with kitchen twine or toothpicks.
- Heat remaining olive oil in a large skillet over medium-high heat. Brown the braciole rolls on all sides, about 2-3 minutes per side.
- Transfer the browned rolls to a large pot. Pour tomato sauce over the rolls.
- Bring the sauce to a simmer, then reduce heat to low. Cover and cook for 1.5 to 2 hours, or until the beef is tender.
- Remove from heat and let rest for 10 minutes before removing twine or toothpicks.
- Slice the braciole into rounds and serve with the tomato sauce.
Rated 4.9 by 2627 reviewers.
Recipe Tags: Authentic Italian Braciole With Egg and Bacon, Authentic Italian Braciole With Egg and Bacon Recipe
Published by: Dish Dupes
Braciole is a beloved Italian dish that has captured the hearts and taste buds of food lovers around the world. This unique version, featuring egg and bacon, adds an exciting twist to the traditional recipe. Let's dive into everything you need to know about this mouthwatering dish.
1. What is the history of braciole?
Braciole (pronounced bra-choh-leh) has its roots in southern Italy, particularly in regions like Sicily and Campania. The word "braciole" is derived from the Italian word "brace," which means "embers" or "coals," suggesting that the dish was originally cooked over an open fire.
Traditionally, braciole was made with cheaper cuts of meat, often beef or pork, which were pounded thin, stuffed with a savory mixture, rolled up, and slow-cooked in tomato sauce. This method of preparation was a way to make tough cuts of meat more tender and flavorful.
Over time, braciole became a staple of Italian-American cuisine, with various regional and family variations emerging. The addition of egg and bacon in this version is likely a result of the dish's evolution in Italian-American households, where cooks often incorporated new ingredients available in their adopted home.
2. How does this version differ from traditional braciole?
The authentic Italian braciole with egg and bacon recipe we're discussing here has some key differences from the traditional version:
Egg addition: The inclusion of hard-boiled eggs is not typical in traditional braciole recipes. This adds a creamy texture and visual appeal when the braciole is sliced.
Bacon: Traditional braciole doesn't usually include bacon. This addition brings a smoky flavor and extra richness to the dish.
Cheese selection: While many braciole recipes include cheese, the type can vary. This version uses Parmesan, which is common in Italian-American cooking.
Herb mixture: The combination of parsley and basil in this recipe might differ from some traditional versions, which might use only parsley or include other herbs like oregano.
Despite these differences, the core concept of rolled, stuffed meat slow-cooked in tomato sauce remains true to the original braciole.
3. Can I make braciole ahead of time?
Absolutely! In fact, braciole is an excellent dish for make-ahead meals. Here are some tips for preparing it in advance:
- You can assemble the braciole rolls up to 24 hours before cooking. Wrap them tightly in plastic wrap and refrigerate until you're ready to cook.
- For even more developed flavors, you can cook the entire dish a day or two before serving. The flavors will meld and intensify as it sits in the refrigerator.
- If you choose to cook it ahead, let it cool completely before refrigerating. Reheat it gently on the stovetop or in a 325°F (165°C) oven until warmed through.
4. What are the best side dishes to serve with braciole?
Braciole is a versatile main dish that pairs well with a variety of sides. Here are some popular options:
- Pasta: A classic choice. Spaghetti, rigatoni, or pappardelle work well with the tomato sauce.
- Polenta: The creamy texture complements the braciole beautifully.
- Roasted vegetables: Try a mix of zucchini, bell peppers, and eggplant.
- Garlic bread: Perfect for soaking up the delicious sauce.
- Green salad: A light, crisp salad can balance the richness of the braciole.
- Risotto: For a truly indulgent meal, serve braciole with a creamy risotto.
- Sautéed greens: Broccoli rabe or spinach can add a nice bitter contrast.
5. Can I use a different type of meat for braciole?
While beef is traditional, you can definitely experiment with other meats:
- Pork: Pork loin sliced thin works well and is often used in some regions of Italy.
- Chicken: For a lighter version, try using thinly pounded chicken breasts.
- Veal: This tender meat makes an excellent braciole, though it's more expensive.
- Turkey: Turkey cutlets can be used for a leaner option.
Remember that cooking times may vary depending on the type and thickness of the meat you choose.
6. How do I know when the braciole is cooked perfectly?
Achieving perfectly cooked braciole is all about patience and attention to detail. Here are some signs to look for:
- Tenderness: The meat should be fork-tender. If you can easily pierce it with a fork with little resistance, it's likely done.
- Internal temperature: Use a meat thermometer to check. The internal temperature should reach at least 145°F (63°C) for medium.
- Sauce consistency: The tomato sauce should have thickened and reduced slightly.
- Cooking time: Generally, braciole needs about 1.5 to 2 hours of simmering. However, trust your senses over the clock.
- Visual cues: The rolls should hold their shape but not look tight or constricted.
Remember, it's better to cook braciole a little longer than to undercook it. The slow cooking process is what makes the meat tender and
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