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Braciole di Vitello


Adapted from Mario Batali: Molto Italiano: 327 Simple Italian Recipes To Cook At Home

Makes 6 servings


  •     12 thin slices of veal, pounded to 1/4-inch thickness
  •     1/2 cup pine nuts, toasted in a 400 degree F oven 2 minutes and roughly chopped
  •     1/2 cup currants
  •     1/2 cup freshly-grated pecorino
  •     3 ounces prosciutto, cut into 1/8-inch dice
  •     1/3 cup Italian parsley leaves, coarsely chopped
  •     4 cloves garlic, crushed
  •     Salt and pepper
  •     1 egg
  •     1/3 cup extra-virgin olive oil
  •     1 large Spanish onion, thinly sliced
  •     2 ounces pancetta, minced
  •     1 (28-ounce) can San Marzano tomatoes and their juices, crushed
  •     2 cups red wine



Step 1: In a medium bowl, combine the pine nuts, currants, pecorino, prosciutto, parsley, garlic, and salt and pepper to taste. Add the egg and mix well to blend.

Step 2: Divide mixture into 12 equal portions. Spread the mixture onto 1 side of each of the 12 veal pieces, leaving a 1/2-inch perimeter uncovered on each.

Step 3: Roll each piece of veal tightly and bind with butcher's twine to ensure that filling stays intact. Season the veal with salt and pepper.

Step 4: In a large casserole or Dutch oven, heat the olive oil until almost smoking. Sear the veal rolls, remove when brown.

Step 5: Add the onion and saute 2 minutes. Add the pancetta, tomatoes and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits.

Step 6: Reduce to a simmer and add the veal. Cover tightly and allow to braise for 1 hour. Allow to rest 10 minutes before serving with sauce


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