Sicilian Braccialoni

    Sicilian Braccialoni


    13 people made this

    About this recipe: 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.

    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

    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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