Braciola Recipe

Tenderize and season beef

If the steak slices are thicker than 1/8–1/4", place between plastic wrap and pound gently with a meat mallet to an even 1/8" thickness. Pat dry with paper towel. Season both sides lightly with 3/4 tsp of the salt and 1/4 tsp of the black pepper.

Prepare filling

In a bowl combine grated Parmesan, chopped dried cranberries, roasted red pepper strips, minced garlic, chopped parsley, the remaining 1/4 tsp salt and 1/4 tsp pepper. Gently fold in the stracciatella di bufala just before assembling so it stays soft and stringy.

Lay a beef slice flat, place a thin slice of prosciutto (optional) on top if using. Spoon about 1 to 1 1/2 tbsp of the filling mixture in a log along one edge of the beef, leaving a 1/2" border. Add a small pinch (about 1 tbsp) of stracciatella on top of the filling for extra creaminess. Fold the short edge over the filling and roll tightly away from you to form a compact cylinder. Secure with kitchen twine or a toothpick. Repeat with remaining slices and filling.

Heat the vegetable oil in a small saucepan or skillet over medium-high heat until shimmering (about 350°F / oil will ripple). Pat the rinsed capers very dry between paper towels. Fry capers in batches for 30–60 seconds until they puff and become crispy. Use a slotted spoon to transfer to a paper towel-lined plate and season immediately with a pinch of salt and a little lemon zest. Set aside.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking. Add the beef rolls seam-side down and sear, turning occasionally, until deeply browned on all sides, about 8–10 minutes total for medium (cook longer for well done). Reduce heat to medium and add the white wine to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by half (about 2 minutes).

Add the stock and any accumulated juices from the meat. Simmer gently for 2–3 minutes to slightly reduce and concentrate flavors. Remove braciola to a plate and tent with foil to rest for 5 minutes.

Swirl in the cold butter and 1 tbsp extra-virgin olive oil to the pan sauce to emulsify and finish. Taste and adjust seasoning with remaining lemon juice and a pinch of salt if needed.

Remove twine/toothpicks from the braciola, or leave for presentation if preferred. Arrange 2–3 rolls per serving on warm plates. Spoon a little pan sauce around the rolls. Scatter the crispy capers over the top and around the plate. Drizzle with the finishing extra-virgin olive oil and a little lemon zest. Garnish with fresh basil leaves and any remaining parsley.