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Best Brajole Recipe

Best Brajole Recipe

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

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Best Brajole Recipe


Learn how to make BRACIOLE at home | Print BRAJOLE recipe
Prep Time 5 mins
Cook Time 15 mins
Course Appetizer, Breakfast, Main Course, Side Dish
Cuisine American, French, Italian, Mexican
Servings 4 People
Calories 881 kcal


  • 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


  • 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.


  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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