Saturday, 21 November 2009
This is one of the best dinners you can eat. At least that's my opinion!
Thin slices of veal are rolled around a stuffing of parsley, raisins, pine nuts and parmesan, then browned before being finished in a rich tomato & red wine sauce.
It could be a summer or winter meal, the flavour easily adjusted with summery lifts like lemon zest or wintery warmth from chilli or irony spinach.
I discovered braciole years ago and yet I only recently made it for the first time as one of my 2009 Food Challenges. It's definitely a keeper and could be a weekly staple dinner. In fact it could be the creative parent's sneaky way for getting kids to eat their vegetables (not that I have kids yet, but I did note bracioles multiple applications).
It’s very easy to make but looks complicated so that guests are impressed, plus it tastes amazing.
Braciole comes highly recommended from me.
Recipe by Armando Percuoco from delicious Magazine, May 2008. Serves 6.
6 x 150g veal escalopes
¼ cup olive oil, for frying
80g (½ cup) toasted pine nuts, roughly chopped
½ cup raisins, roughly chopped
4 garlic cloves, finely chopped
25g (1/3 cup) freshly grated parmesan
2 bunches flat-leaf parsley, leaves roughly chopped
60ml (¼ cup) olive oil
1 large onion, roughly chopped
375ml (1½ cups) dry red wine
4 vine-ripened tomatoes (600g), seeds removed + chopped
2 tablespoons toasted pine nut, to serve
1 tablespoon raisins, to serve
1. Halve veal escalopes lengthways. Pound with meat mallet, between plastic wrap, until 3-4mm thick.
2. To make the stuffing, combine the pine nuts, raisins, garlic, parmesan and parsley (reserve a little parsley for garnish). Season with salt and pepper and mix well.
3. On the shorter end of each veal escalope, place 2 tablespoons of filling then roll to enclose and secure with toothpicks.
4. Heat the olive in a large, deep frying pan over medium high heat.
5. In two batches, brown the braciole all over, turning, for 2 – 3 minutes. Remove to plate.
6. To make the sauce, add the additional olive oil to the same pan and cook the onion on medium heat, stirring, for 2 – 3 minutes until soft and slightly golden.
7. Increase heat to medium-high, add red wine and cook for 6 – 8 minute until the alcohol has evaporated.
8. Reduce the heat to medium, add the tomatoes and simmer, occasionally stirring, for 25 minutes or until soft and reduced to a thick sauce.
9. Return the veal to the pan and heat through for around 5 minutes.
10. Place 2 braciole on each serving plate, top with sauce and garnish with pine nuts, raisins and parsley.
Note: I added chopped baby spinach to the stuffing for an extra nutrient boost.
This parsley-rich stuffing is my contribution to Weekend Herb Blogging, hosted by Winnie from Healthy Green Kitchen.