Fabio's Kitchen: Episode 22, "Braciole"

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.

Welcome to Fabio's Kitchen, today we're making braciole.

Start with pre-pounded top sirloin beef.

Use saran wrap to pound the beef to avoid mess.

Prepare the filling in a mixing bowl: combine Grana Padano, fontina, pecorino romano, pistachios, garlic, sage, parsley, salt, pepper, and bread crumbs.

Add olive oil to the filling to keep it moist.

Cut out any tendons from the beef to prevent curling during cooking.

Spread a generous amount of filling on the beef.

Layer slices of prosciutto di San Daniele over the filling.

Roll the beef tightly around the filling and prosciutto, sealing it well.

Sear the rolled beef in a hot skillet until caramelized on the outside, ensuring the filling stays intact.

Remove the beef from the skillet and add tomato sauce to the pan.

Cover the beef with tomato sauce and cook on high heat for 5 minutes to finish.

Serve with a glass of Chardonnay.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens