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Lisa’s Authentic Italian Braciole Recipe

LIK Authentic Italian Braciole Recipe

Today, I share an authentic Italian braciole recipe that was handed down to me from my Sicilian grandmother. I remember spending many Sundays with my Nana making her delicious braciole together. Not only does her authentic Italian braciole recipe go perfectly with my Lisa’s Italian Kitchen Classic Tomato Sauce, but it’s also easy and fun to make as a family!

Recipe Ingredients:

  • 2 jars of Lisa’s Classic Tomato Sauce
  • 3 flank steaks, each weighing approximately 2 lbs.
  • 1 ½ cups of breadcrumbs
  • 1 teaspoon oregano
  • Sicilian sea salt
  • Freshly ground black pepper
  • 8 cloves garlic, chopped
  • 1 cup pine nuts
  • ¾ cup extra virgin olive oil

 

Authentic Italian Braciole Recipe:

Step 1: Place flank steak between two pieces of saran wrap on your counter. With a kitchen mallet, pound gently until approximately 1/8”- 1/4″ in height.

Authentic Italian Braciole Recipe: Hammering Steak

 

Step 2: Rub flank steak with a small amount of olive oil on both sides. Combine breadcrumbs, oregano, salt, pepper, garlic, and pine nuts (plus raisins, if desired) in a mixing bowl. Add enough olive oil for mixture to be moist. Spread mixture in a thin layer across the flank steak and roll. Tie in three or four places with kitchen string.

 

Authentic Italian Braciole Recipe: Rolling Steak with filling

 

Authentic Italian Braciole Recipe: Skewering Steak

 

Step 3: Pour the remaining olive oil in a large frying pan. Brown the braciola on all sides, then transfer to the pot of sauce which you have prepared for the pasta. Allow to cook in the sauce at least 5-6 hours.

 

Authentic Italian Braciole Recipe: Browning Braciole

 

Step 4: Remove the braciola from the tomato sauce and slice into 2-3 inch wide pieces. Serve as your second course or main dinner meal. Tomato sauce may be frozen to use for another meal.

Authentic Italian Braciole Recipe: Final Product

 

Author

  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit www.lisacaponigri.com to learn more about Lisa!

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  1. Carmela Kinslow

    Lisa my mom made braciola and hers iwas minced salt pork, parsley, Parmesan cheese . I’m going to try yours.

  2. Lisa Caponigri

    Carmela, I’ve never heard of it made with pork. That sounds delicious! I’m going to try yours! My Nana was Sicilian and in Sicily they make it with beef and the pine nuts and raisins because of the Arab influence on the Sicilian diet. You’ll love it- it’s delish!

  3. Carmela Kinslow

    Lisa I forgot the minced garlic in my mom’s braciole.

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