SONO LA FINE DEL MONDO Involtini Braciole PUGLIESI: la ricetta della nonna |Tutti a tavola con uccia

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.

Prepare the filling by mixing bread crumbs, minced garlic, chopped parsley, grated parmesan, and season with salt and black pepper.

Lay the beef slices flat and pound them to an even thickness.

Spread the filling mixture evenly over each slice of beef.

Roll the beef tightly around the filling and secure with kitchen twine or toothpicks.

Heat olive oil in a large skillet over medium heat until shimmering.

Sear the rolled beef on all sides until browned, about 3-4 minutes per side.

Remove the beef rolls and set aside.

In the same skillet, add chopped onion, carrot, and celery; sauté until softened, about 5 minutes.

Deglaze the pan with red wine, scraping up any brown bits, and let it reduce for 2-3 minutes.

Add tomato sauce and basil, then return the beef rolls to the skillet.

Cover and simmer on low heat for 1-1.5 hours, until the beef is tender.

Remove from heat and let rest for a few minutes before slicing.

Serve with sauce drizzled over the top.

Cooking Techniques

Spice Level:

Dietary

Allergens