MAKING ITALIAN BRACIOLE FOR THE FIRST TIME... | SAM THE COOKING GUY

beef

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often cheaper.

Cut the beef top round into thin slices, about 6-8 pieces.

Pound each piece of beef flat using cling film to cover it.

Prepare the stuffing by mixing chopped garlic, breadcrumbs, Parmigiano Reggiano cheese, chopped parsley, salt, pepper, and a squeeze of olive oil in a bowl.

Spread a couple of tablespoons of the stuffing mixture onto each piece of beef.

Add a thin slice of provolone cheese on top of the stuffing.

Place a small piece of raw spicy Italian sausage in the center of each beef slice.

Roll each beef slice tightly from one end to the other, tucking in the sides as you go.

Wrap each rolled beef slice with a piece of prosciutto, covering the outside.

Tie each rolled beef slice securely with kitchen twine to hold it together.

Heat olive oil in a skillet until it starts to smoke.

Sear the rolled beef slices in the skillet until browned on all sides, about 2-3 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens