John Myers
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Braciola – Italian Roulade with Minced Meat Filling
The perfect braciola – italian roulade with minced meat filling recipe with a picture and simple step-by-step instructions.
Roulades
- 5 Pc. Beef Roulade
- Cayenne pepper
- Salt
- Pepper
- 1 Pc. Bread from the day before
- 125 ml Milk
- 125 g Prosciutto
- 250 g Roast veal
- 125 g Diced Italian style salami
- 2 tbsp Roasted pine nuts
- 2 Pc. Anchovy fillets in oil
- 1 tbsp Tomatoes dried in oil
- 5 Pc. Clove of garlic
- 125 g Grated Parmesan
- 3 tbsp Olive oil
- 1 Handful Chopped parsley
- 1 Pc. Egg
- 1 Pc. Big diced onion
- 1 Pc. Carrot peeled and diced
- 200 ml Marsala
- 2 big can Italian tomatoes whole
- 3 Pc. Fresh basil sprigs
- 0,5 tsp Dried oregano
- 0,5 tsp Sage dried
- 2 Pc. Bay leaf
Tagliatelle
- 500 g Wheat flour type 405
- 5 Pc. Egg
arugula salad
- Arugula salad
- Nut kernel mix with cranberries
dressing
- 1 tsp Granulated beef broth
- 50 ml Water hot
- 3 tbsp Olive oil
- 3 tbsp Pumpkin seed oil
- 2 tbsp Balsamic vinegar
- 2 tsp Dijon mustard
- 1 tsp Sugar brown
- Black pepper from the mill
Roulades
- Take salt, pepper, a little cayenne pepper and use it to season the roulade slices. Soak the rolls in half the amount of milk, then squeeze out with all your might. Put the minced veal, ham (thick slices in small pieces), salami, roasted pine nuts, anchovy fillets, two cloves of garlic, pickled tomatoes and parsley in a food processor, chop and mix. Mix the whole thing with the Parmesan and olive oil. Add an egg and the soaked bread roll, mix and season with salt and pepper.
- Now distribute the mixture over the roulades. Then smooth it out. A large spoonful of the mixture should be left over. Now roll up the roulades and fix them with roulade clips or needles. The filling must not come out. Pre heat the oven to 180 degrees celcius.
- Fry the leftover mixture in a large roasting pan with a little olive oil, three cloves of garlic and the diced onion. Take out the garlic before it gets too dark, but it can be soft and brown at first – it only needs to be flattened with a fork or something similar.
- Now put the roulades in the roaster. Turn every now and then until they are evenly brown. Add the carrot and the rest of the onion, then fry briefly.
- Now pour on Marsala. Carefully remove the base from the bottom with a spatula. Simmer under reduced heat until the wine has evaporated. Now dust the roulades with flour. Gently move the whole thing back and forth until the flour has turned brown.
- Now add the tomatoes and pour in enough water to just cover the roulades. Add the oregano, bay leaf, thyme and basil and briefly bring to the boil. Cover the roaster and place it in the oven for 1.5 to 2 hours.
- Carefully remove the roulades and keep them warm. Cook the sauce on high heat. When it thickens slightly, season with salt and pepper. Remove the needles or clamps from the roulades.
Tagliatelle part 1: food processor
- Put all the ingredients together in the pot of the food processor and knead until they have combined to form a firm dough (approx. 15 minutes). The finished dough should be smooth, elastic and easily detach from the work surface. Now wrap the dough in cling film and let it rest in the refrigerator (about ½ hour).
Tagliatelle part 2: pasta machine
- Divide the dough into four to five parts. Flour the dough pieces well and then turn them through the pasta machine, setting the rollers of the machine closer and closer until the pasta sheet is only 0.5mm thick. Then the dough sheets are processed further with an attachment for ribbon pasta. Spread the finished tagliatelle on a tea towel and flour.
arugula salad
- Dissolve the granular broth in the hot water and then add the remaining ingredients. Everything is then mixed well with a whisk. If the dressing seems too sour, add a little brown sugar. Now mix the rocket salad with the dressing and the nut kernel mixture with cranberries.
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