Go Back

The Best Braciole for Sunday Supper

Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16 pieces
Author Valerie Lugonja


  • 50 g pine nuts , toasted
  • 50 g Parmesan , chunked
  • 50 g Provolone , chunked
  • 1 cups Panko crumbs , toasted
  • 2 large garlic cloves or 15 grams
  • 1/2 large bunch (a generous 1/2 cup) flat leafed parsley
  • 25 g extra virgin olive oil and more for drizzling
  • 25 g cold butter
  • 1/2 bunch fresh basil leaves (1/4 cup ), chiffonade
  • 1/4 teaspoon salt (to taste), plus more
  • 1/4 teaspoon freshly ground black pepper , plus more
  • 16 very thin slices of beef , or pork (Rouladen cut works nicely)
  • 16 slices Prosciutto di Parma
  • flour for dredging
  • olive oil and butter for browning
  • kitchen string
  • 300-350 g Best Ever Homemade Tomato Sauce


  1. Scale 35 grams pine nuts into TM bowl with next 7 ingredients; blend to desired consistency (5 seconds, speed 0-10: leave a little texture
  2. Stir in basil and remaining whole pine nuts; season with salt and freshly ground pepper and set aside
  3. Pound thin slices of meat; season each with salt and freshly ground pepper and cover with Prosciutto di Parma
  4. Place approximately 2 tablespoons of filling onto each; spread evenly, not to edges and drizzle generously with extra virgin olive oil before folding
  5. Fold and tie as per instructions above; dredge in seasoned flour and brown on all sides at medium high heat
  6. Freeze on parchment lined cookie sheet overnight; return to freezer bagged in labelled and dated ziplock bags OR
  7. Pre-heat oven to 325F
  8. Place bricole on top of homemade tomato sauce, add water to come up sides; bring to boil on stovetop
  9. Place in oven, tightly sealed for one hour; remove lid second hour to reduce sauce
  10. Serve with favourite pasta

Recipe Notes

I doubled the recipe.