Wednesday, November 4, 2015

Braciole Napoletane aka Beef Rolls Stuffed with Fresh Mozzarella, Capers and Olives

Did I mention that I am going to Italy in the spring?  I am just a bit excited!  I have never been to Italy so this is an adventure that I am eagerly awaiting.   Between now and then I decided that I ought to take a look at some of my cookbooks and do some regional cooking.

The first dish we tried was Braciole Napoletane.  Braciole is a specialty of southern Italy...Naples to Sicily.   It is pieces of thinly sliced beef rolled with a variety of fillings.  The rolls can be grilled, fried or cooked in a marinara sauce.  The first time that I had this dish was years and years ago at a friend's home. It was cooked in a marinara sauce. The meat was so very tender and tasty.  I don't know why it took me so long to search out a similar recipe.


Braciole Napoletane
aka
Beef Rolls Stuffed with Fresh Mozzarella, Capers, and Olives
adapted from How to Cook Italian by Giuliano Hazan

Yield:  Four servings as a main course

1 1/2 pounds thinly sliced sirloin steak
6 ounces fresh mozzarella cheese
12 Kalamata olives, pitted, sliced
1/2 cup fresh grated Pecorino Romano
2 Tbsp capers
2 Tbsp bread crumbs
2 Tbsp extra virgin olive oil

Preheat the grill.

Pound the beef slices to 1/4-inch thick.  If needed, cut the slices so each slice is approximately 4-inches wide and 6-inches long.  Lightly season the meat with kosher salt.

Slice the mozzarella in 1/4-inch slices.  Place 2 or 3 slices on each piece of beef.  Place the olive slices over the mozzarella.  Sprinkle the Pecorino Romano on top.  Next, sprinkle on the capers and bread crumbs.  Drizzle a little olive oil over each slice.  Roll the beef slices loosely, just overlapping the ends and secure with small skewers or toothpicks.

Place the rolls on the grill.  Brown on all sides.  Cover the grill and cook for about 5 minutes until the meat is cooked through.  Serve hot.

Note:  The rolls may be assembled in advance but no more than one hour in advance.  Held longer, the rolls will become soggy.

PRINTABLE RECIPE


This recipe appealed to me because I love fresh mozzarella and capers!  We grilled the rolls and they were tasty.  I still think of the long ago rolls cooked in the marinara sauce and wonder if stuffed rolls would remain in tact if prepared in the marinara....maybe tied....  We shall see....

I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage.

7 comments:

  1. Kate, A very pretty entree indeed. My wife would love it but I'm not an olive fan. I wonder if something else could be substituted for the olives? I'll have to do a little research. Take Care, Big Daddy Dave

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  2. Yum! You'll have a blast in Italy. Bring stretchy waisted pants.... ;)

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  3. Braciole has been on my make-sometime list for awhile and yours looks like a very good version.

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  4. I love braciole, and make them often and in bulk, freezing them for quick meals.

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  5. Yay for going to Italy. I've never been, and believe it would be my next choice for a European adventure. This beef sounds really good. Stuffed with mozarella, capers and olives ... I'm in! Pinned.

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  6. Your Beef Rolls look fantastic! Thanks so much for sharing with Full Plate Thursday and have a great day.
    Come Back Soon!
    Miz Helen

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