Braccialoni

Braccialoni

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    3 h
  • Ready In

    3 h 35 m
BUJOBUTZ
Recipe by  BUJOBUTZ

“This is a Sicilian rolled and stuffed roast, simmered in spaghetti sauce. The name as I heard it is pronounced broo-zha-lee-nee. This can also be made in a large slow cooker.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Pound meat as thin as possible, hopefully 1/4 inch thick. Drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of bread crumbs. Layer the prosciutto over the crumbs, and sprinkle with remaining bread crumbs, and chopped hard-cooked eggs. Roll the meat up into a tight spiral, and secure with kitchen twine.
  2. Heat 2 tablespoons of olive oil in a large saucepan, or stock pot over medium-high heat. Sear the outside of the roast on all sides. Pour spaghetti sauce over the roast, and reduce heat to medium-low. Cover and simmer for 2 to 3 hours, stirring occasionally.
  3. Remove meat from the sauce to a serving platter, and let stand for 15 minutes. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 7 minutes. Drain.
  4. Carve the meat into slices about 1/2 inch thick. Serve with spaghetti and sauce.

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Reviews (8)

Rate This Recipe
Chris in Montreal
16

Chris in Montreal

This is a good recipie, however, adding some rosemary to the bread crumbs is recommended. Also, rather than use prociutto, pancetta, an Italian bacon delivers even better results. Personally, I feel that dried out store bought bread crumbs are tasteless. Just pop a couple of slices of italian bread with seasonings including parmesean cheese in a food processor, and you have a much, much better result. Also, commercial spaghetti sauce, unless of good quality, tends to be salty and pungent. Make your own...

Kelsee
8

Kelsee

This was pretty delicious! I tell ya, it's a great feeling when you slave for two hours over a meal that you've never heard of in your life and your man loves it so much that he states he "might just cry" when it's all gone. It didn't take two hours for me to cook, but it could be because I bought really thin beef rounds. It took me about a half hour or so to prepare, then an hour and a half to cook in the pan. Whatever you do, don't forget to find something, anything, to keep the meat rolled. I spaced on kitchen twine at the market and didn't have any toothpicks around... I ended up extracting the metal from twistie ties and using those. Very good meal! Give it a try.

Kim
6

Kim

Excellent recipe. Made this on a Sunday. I added some pine nuts (just because I had them around with no other use in sight), along with the breadcrumbs, prociutto and egg and simmered the roasts (I made 2 smaller roasts) in homemade sauce along with pork ribs while I did some housework. A couple hours later I prepared a salad and cooked some ziti and dinner was served. Boyfriend loved it and so did I. I've made rolled stuffed roasts before but they've turned out pretty bland - this was great, really flavorful. Thanks DeeJay!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 667 cal
  • 33%
  • Fat
  • 27.2 g
  • 42%
  • Carbs
  • 62.5 g
  • 20%
  • Protein
  • 40 g
  • 80%
  • Cholesterol
  • 140 mg
  • 47%
  • Sodium
  • 1191 mg
  • 48%

Based on a 2,000 calorie diet

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