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.
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.
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.