How To Make Brajole At Home

Homemade Brajole Recipe With Full Nutrition Values Data

Brajole Recipe For 4 People – 881 Cal Approximate

This is a? High-?Fiber, Low-?Carb Beef Cuisine | PRINTABLE BRACIOLE RECIPE | BRAJOLE RECIPE

BRAJOLE | BRACIOLE RECIPE

Learn how to make BRACIOLE at home | Print BRAJOLE recipe

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Breakfast, Main Course, Side Dish

Cuisine American, French, Italian, Mexican

Servings 4 People

Calories 881 kcal

Ingredients

  

• 2 slices thin top round beef (pounded thin)
• 1 teaspoon dried parsley
• 8 slices thin mozzarella cheese or Fontina cheese
• 4 ounces prosciutto di Parma (thinly sliced)
• 3-4 cups good thick and chunky marinara sauce (I suggest my sauce)
• 3/4 cup extra-virgin olive oil
• 2 teaspoons sugar
• 1/2 teaspoon crushed garlic
• 1 egg
• 1 tablespoon parmesan cheese (grated)
• 1/2 cup pine nuts (crushed or minced in food processor)
• 2 tablespoons fennel seeds
• 2 slices white bread (torn into tiny pieces)
• 1/4 teaspoon ground black pepper
• 1/2 cup currant or raisins

Instructions

 

• Get butcher to pound the meat thin, or you can have the butcher slice it thin on an electric slicer.
• place a slice between 2 pieces of waxed paper and pound it yourself with either a heavy skillet or a mallet.
• Combine filling ingredients (except mozzarella or fontina and bread) and the prosciutto di Parma and mix together very thoroughly with a spoon or your hands.
• After the ingredients are mixed together, add the pieces of bread and mix again, lightly.
• Cut each slice in half to make 4 pieces and top with 2 slices of mozzarella or fontina cheese and 2 slices of the prosciutto di Parma per braciole. Then spread ingredients on top.
• Fold in the sides and roll them up longways very tightly, as you would an egg roll, securing the rolls with string or wooden toothpicks.
• Each roll will be about 5 inches long and about 1 1/2 inches thick.
• Pour olive oil into a large and very hot skillet.
• Brown beef rolls on all sides in the hot olive oil.
• Transfer the rolls to a pot and cover with the marinara sauce and then cover with lid and simmer for 30 minutes.
• To serve, slice the bracioles crosswise diagonally and also in slightly larger pieces crosswise. You can also serve the bracioles without slicing them. Serve 1 braciole per person.

Notes

1. Fat 105% 69g
2. Saturated 67% 13g
3. Trans- 0g
4. Monounsaturated-38g
5. Polyunsaturated-12g
6. Carbs 14% 41g
7. Carbs (net)-34g
8. Fiber 30% 8g
9. Sugars- 28g
10. Sugars, added - 2g
11. Protein 60% 30g
12. Cholestero l36% 109mg
13. Sodium 85% 2045mg
14. Calcium 33% 331mg
15. Magnesium 30% 128mg
16. Potassium 29% 1356mg
17. Iron 31% 6mg
18. Zinc 46% 5mg
19. Phosphorus 76% 530mg
20. Vitamin A17% 156?g
21. Vitamin C7% 6mg
22. Thiamin (B1)32% 0mg
23. Riboflavin (B2)38% 0mg
24. Niacin (B3)83% 13mg
25. Vitamin B 663% 1mg
26. Folate equivalent (total)14% 55?g
27. Folate (food)-52?g
28. Folic acid-1?g
29. Vitamin B12 51% 1?g
30. Vitamin D 4% 1?g
31. Vitamin E 89% 13mg
32. Vitamin K 58% 70?g
33. Sugar alcohols-0g
34. Water-268g

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