Veal Braciole Recipe
Recipe information
Make Veal Braciole in just 3h . Meaning a stuffed, rolled steak, this is Bella’s version of the classic southern Italian home-style Sunday meal. We start with veal steak cut into a scallopini (flat/thin) and layer it with peppered bacon, golden raisins, garlic breadcrumbs and toasted pine nuts, rolled and covered with a Sicilian-inspired sauce of crushed tomatoes, chianti wine, kalamata olives, living basil, onions and herbs, slowly braised for hours until “fork-tender”. Served over soft polenta (Italian “grits”) prepared fresh from locally grown and milled corn from Louismill in Louisville.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Filling
In a mixing bowl, combine the garlic breadcrumbs, golden raisins, toasted pine nuts, and a pinch of salt and pepper. Mix well and set aside.
2. Prepare the Veal
Lay the veal slices on a clean surface. Place one slice of peppered bacon on each piece of veal, followed by the breadcrumb mixture.
3. Roll and Secure
Carefully roll the veal slices tightly, securing them with kitchen twine or toothpicks.
4. Sear the Rolls
In a large skillet over medium-high heat, add a drizzle of olive oil. Sear the veal rolls on all sides until browned, about 3-4 minutes. Remove from the skillet and set aside.
5. Make the Sauce
In the same skillet, add chopped onion and sauté until translucent. Pour in the crushed tomatoes and Chianti wine, stirring to combine. Add the kalamata olives, fresh basil, and herbs. Bring to a simmer.
6. Braise the Veal
Return the veal rolls to the skillet, nestling them into the sauce. Cover and reduce the heat to low. Let simmer for 2-3 hours, until the veal is fork-tender.
7. Prepare the Polenta
While the veal is braising, prepare soft polenta according to package instructions or taste. Serve the veal braciole over the polenta.
Local Coupons
No local coupons found for this recipe's ingredients.