Bon Appetit's Braciole

Bon Appetit's Braciole

Chef Of The Future 144

"A old family recipe for 'brazzoles.' These beef and pork rollups are made with a filling of salami, hard-boiled eggs, garlic, parsley, and cheese. Use your judgment on the amounts of parsley, garlic and grated cheese--you want to flavor them, but not overpower with one particular flavor. The amounts of ingredients always vary according to the size of the braciola meat."

Ingredients 3 h {{adjustedServings}} servings 235 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 725 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.
  2. Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.
  3. Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
  4. Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)
  5. Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.
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  • Cook's Notes:
  • The cooking time is an approximation. If you like, try using roasted garlic with the filling. It's not the traditional family way, but I always like to try different things with my cooking.
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Reviews 5

  1. 5 Ratings


Really delicious! I chopped everything up and mixed it all together, b/c my pieces of pork/beef were a little small, and I wanted a nice distribution of flavors. I also added to the mix some onion that I cooked in evoo, until tender, and that added a nice extra flavor. We make braciole a lot, but I've never had it w/ the salami...LOVED IT! I will def be making this again! Thanks for sharing. :)


All I can saw is WOW!!!!! fabulous dish .Truly authentic and I recieved rave reviews . And gave out the recipe twice. Great smell and taste. Truly deliscious.

Rita Davis

I'll be honest, the recipe itself sounds delicious but when I made it I wasn't impressed. (sorry) I didn't like the boiled egg in it and to me it was pretty much flavorless.