Braciole (Calabrian/Southern — Stuffed Rolled Beef Braised in Tomato)

Ingredients

• 8 thin beef cutlets (braciole cuts), 80 g each, pounded to 3 mm
• 80 g fresh breadcrumbs (panko, preferably)
• 60 g Parmigiano Reggiano DOP, finely grated
• 40 g fresh flat-leaf parsley, finely chopped
• 4 garlic cloves, minced to paste
• 2 large eggs
• 60 g raisins, soaked in warm water for 10 minutes
• 40 g pine nuts, lightly toasted
• 60 g prosciutto di Parma DOP, thinly sliced
• 100 ml extra-virgin olive oil
• 400 ml canned San Marzano DOP tomatoes, crushed by hand
• 2 fresh bay leaves
• 4 fresh basil leaves
• 10 g sea salt
• 5 g black pepper (Tellicherry)

Method

1. 1
   Combine breadcrumbs, Parmigiano Reggiano, parsley, and half the minced garlic in a bowl; beat eggs and mix into breadcrumb mixture with a fork until cohesive but crumbly; drain raisins and fold in along with toasted pine nuts.
2. 2
   Lay out one beef cutlet, season lightly with salt and pepper, layer one slice of prosciutto on top, then distribute approximately 25 ml of breadcrumb filling across surface; roll tightly from one end, tucking in sides, and secure with kitchen twine or a toothpick; repeat with remaining cutlets.
3. 3
   Heat olive oil in a wide, heavy-bottomed pot or braising pan over medium-high heat; working in batches to avoid crowding, sear braciole on all sides for 4–5 minutes total until deeply golden, then transfer to a plate.
4. 4
   Add remaining minced garlic to pot and cook for 30 seconds until fragrant; add crushed San Marzano tomatoes, bay leaves, and 100 ml water; season with salt and pepper, stir to combine, then return braciole to pot in a single layer.
5. 5
   Reduce heat to low, partially cover with lid, and braise for 60–70 minutes, turning braciole every 20 minutes, until beef is very tender and sauce has reduced and thickened slightly.
6. 6
   Remove from heat, tear fresh basil leaves over top, adjust seasoning, and serve warm with braciole nesting in sauce, accompanied by crusty bread or polenta for soaking.