Braciola I

Braciola I

Michele O'Sullivan 116

"A delicious meat dish served with your favorite tomato sauce. Top round steak oozing with mozzarella and Parmesan cheeses. Serve over pasta."

Ingredients 1 h 40 m {{adjustedServings}} servings 694 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 694 kcal
  • 35%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 40.8 g
  • 82%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1388 mg
  • 56%

Based on a 2,000 calorie diet

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  1. Cut the steak into 4 to 6 pieces and pound each piece thinly with a mallet or the side of a cleaver. Place a slice of mozzarella cheese and 1 teaspoon of butter on each piece, then sprinkle each piece with Parmesan cheese, garlic, and raisins, and season with salt and pepper.
  2. Roll each piece tightly and tie securely with string. Heat olive oil in a medium skillet over medium high heat. Saute each roll in the oil for 5 to 10 minutes, or until browned on all sides.
  3. Drop these rolls into your favorite simmering tomato sauce for 1 1/2 hours, or until tender. Remove from sauce, cool slightly and remove the strings before serving.
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Reviews 91

  1. 111 Ratings


I have some suggestions I've collected to help the filling stay intact. Tips: 1. This is traditional Sunday dish--it's not meant to be difficult. As it was served to me, it wasn't a dish that "wowed" on the table in terms of presentation, just on your taste buds! This particular recipe describes "oozing" cheese. Conjures almost a calzone-like explosion of filling. I'm not sure that's what was actually intended. In my experience, that's not what you get when you slice into braciola, so relax if yours doesn't fit the description. It's ok! Still, you shouldn't be losing *all* your filling. 2. Don't overfill your rolls. Less is more. 3. Leave a 1 inch border between your filling and the edge of the meat, all the way around. This trick makes sense because then the browning process (prior to putting the meat in the sauce) will help seal the edges. Brown well on all sides! This adds flavor! 4. Roll tightly. 5. Consider tucking the open edges (think burrito). I found this helpful, although I'm not sure that it's traditional. If you leave the 1 inch border and brown well, that may be enough. 5. I used toothpicks to secure my rolls, but most italian chefs seem to recommend using string or twine--and tying it tightly, especially the open edges. These are just tips I've picked up and I'm still learning myself. I'd love to hear some real braciole pros chime in with their techniques!


I can count the number of foods my kids won't eat on one hand and raisins happens to be one of them, therefore, I left them out. Even so, this recipe was delicious! I made six rolls and only one leaked. I cut the mozarella into narrow slices and placed it in the center of the meat, making sure I had about an inch of space on either side of the cheese. Working slowly, tuck the right and left sides of the meat in toward the center and roll forward. Repeat this until your roll is formed. At this point, the only escape route for the cheese should be at the end. If you tie it off well, it should be fine. Glad to see everyone's a "Raymond" fan!!


We had never heard of braciola until we watched a popular sitcom which featured this dish. My husband seemed facinated by it so I searched all over for a recipe, which wasn't easy since I didn't know how to spell it! Finally, I searched this web site for International Beef Recipes and there it was. I made it for dinner and WOW! It is soooo good! This is March, my husband's birthday is in June and he has already requested braciola for his special dinner. All of us LOVED it! It definetely is a five star recipe!