Sicilian Braccialoni

    (12)
    3 hours 20 min

    Beef steak is pounded thin and topped with breadcrumbs, prosciutto and eggs, before being rolled up, pan-seared, then simmered with passata sauce. Serve with spaghetti.


    13 people made this

    Ingredients
    Serves: 8 

    • 1 (900g) boneless beef rump steak
    • 1 tablespoon olive oil
    • 60g Italian seasoned breadcrumbs
    • 225g thinly sliced prosciutto
    • 2 hard-boiled eggs, chopped
    • 2 tablespoons olive oil
    • 900g passata
    • 450g dry spaghetti

    Method
    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. Pound steak as thin as possible, around 5mm thick. Drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of breadcrumbs. Layer the prosciutto over the crumbs, sprinkle with remaining breadcrumbs and chopped hard-boiled eggs. Roll the meat up into a tight roll and secure with kitchen twine.
    2. Heat 2 tablespoons of olive oil in a large saucepan or stock pot over medium-high heat. Sear the outside of the roast on all sides. Pour passata over the roast and reduce heat to medium-low. Cover and simmer for 2 to 3 hours, stirring occasionally.
    3. Remove meat from the sauce to a serving plate and let stand for 15 minutes. Bring a large pot of lightly salted water to the boil. Add spaghetti and cook until tender, about 7 minutes. Drain.
    4. Carve the meat into slices about 1.25cm thick. Serve with spaghetti and sauce.

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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (8)

    by
    16

    This is a good recipie, however, adding some rosemary to the bread crumbs is recommended. Also, rather than use prociutto, pancetta, an Italian bacon delivers even better results. Personally, I feel that dried out store bought bread crumbs are tasteless. Just pop a couple of slices of italian bread with seasonings including parmesean cheese in a food processor, and you have a much, much better result. Also, commercial spaghetti sauce, unless of good quality, tends to be salty and pungent. Make your own...  -  16 Apr 2004  (Review from Allrecipes US | Canada)

    by
    9

    This was pretty delicious! I tell ya, it's a great feeling when you slave for two hours over a meal that you've never heard of in your life and your man loves it so much that he states he "might just cry" when it's all gone. It didn't take two hours for me to cook, but it could be because I bought really thin beef rounds. It took me about a half hour or so to prepare, then an hour and a half to cook in the pan. Whatever you do, don't forget to find something, anything, to keep the meat rolled. I spaced on kitchen twine at the market and didn't have any toothpicks around... I ended up extracting the metal from twistie ties and using those. Very good meal! Give it a try.  -  31 Jul 2008  (Review from Allrecipes US | Canada)

    by
    6

    Excellent recipe. Made this on a Sunday. I added some pine nuts (just because I had them around with no other use in sight), along with the breadcrumbs, prociutto and egg and simmered the roasts (I made 2 smaller roasts) in homemade sauce along with pork ribs while I did some housework. A couple hours later I prepared a salad and cooked some ziti and dinner was served. Boyfriend loved it and so did I. I've made rolled stuffed roasts before but they've turned out pretty bland - this was great, really flavorful. Thanks DeeJay!  -  19 Apr 2004  (Review from Allrecipes US | Canada)

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