18 Savory Braciole Recipes Delicious

Craving a taste of Italy without leaving your kitchen? You’re in for a treat! Our roundup of 18 Savory Braciole Recipes is packed with delicious, roll-up-your-sleeves kind of meals that promise to bring warmth and flavor to your table. Whether you’re after a cozy weeknight dinner or planning a special feast, these braciole variations will inspire your next culinary adventure. Let’s dig in!

Classic Italian Braciole with Tomato Sauce

Hankering for a taste of Italy? This Classic Italian Braciole with Tomato Sauce is a hearty, flavorful dish that’s perfect for a family dinner. It’s all about tender beef rolled with savory fillings, simmered in a rich tomato sauce.

Ingredients

• 1.5 lbs flank steak, pounded thin
• A couple of garlic cloves, minced
• A handful of fresh parsley, chopped
• A splash of olive oil
• 1 cup breadcrumbs
• 1/2 cup grated Pecorino Romano
• 1 egg, beaten
• Salt and pepper, to your liking
• 2 cups tomato sauce
• A pinch of red pepper flakes

Instructions

1. Preheat your oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface.
3. In a bowl, mix garlic, parsley, breadcrumbs, Pecorino Romano, and egg. Spread this mixture evenly over the steak.
4. Roll the steak tightly and secure with kitchen twine.
5. Heat olive oil in a large oven-proof skillet over medium heat. Brown the braciole on all sides, about 3-4 minutes per side.
6. Pour tomato sauce over the braciole, add red pepper flakes, and bring to a simmer.
7. Cover and transfer to the oven. Bake for 1.5 hours, until the meat is tender.
8. Remove from oven and let rest for 10 minutes before slicing.

Absolutely tender and packed with flavor, the braciole pairs wonderfully with a side of pasta or crusty bread. The tomato sauce, infused with the meat’s juices, is irresistibly rich.

Beef Braciole Stuffed with Prosciutto and Cheese

Savory and satisfying, this Beef Braciole Stuffed with Prosciutto and Cheese is a showstopper. Perfect for a special dinner, it’s packed with flavors that meld beautifully.

Ingredients

• 1.5 lbs flank steak, pounded thin
• 4 slices of prosciutto
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 cup beef broth
• 1/2 cup red wine
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, a good pinch of each

Instructions

1. Preheat your oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface. Season both sides with salt, pepper, and dried oregano.
3. Layer the prosciutto slices evenly over the steak, followed by the mozzarella and Parmesan cheeses.
4. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Brown the braciole on all sides, about 2 minutes per side.
6. Add minced garlic to the skillet, sauté for 30 seconds until fragrant.
7. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pan.
8. Transfer the skillet to the preheated oven. Bake uncovered for 45 minutes, basting occasionally with the pan juices.
9. Remove from the oven and let rest for 10 minutes before slicing. Tip: Resting ensures the juices redistribute, keeping the meat moist.
10. Slice the braciole into 1-inch thick pieces. Serve with the pan juices drizzled over the top. Tip: For an extra touch, garnish with fresh basil leaves.

Cheesy, meaty, and rich, this braciole is a delight. The prosciutto adds a salty depth, while the cheeses melt into gooey perfection. Try serving it over a bed of creamy polenta for a comforting meal.

Pork Braciole with Garlic and Herbs

Unwrap the flavors of Italy with this Pork Braciole, a dish that’s as hearty as it is flavorful, perfect for a family dinner.

Ingredients

• 1.5 lbs of pork loin, sliced thin
• A couple of garlic cloves, minced
• A handful of fresh parsley, chopped
• A splash of olive oil
• 1 cup of breadcrumbs
• 1/2 cup of grated Parmesan
• 1 tsp of salt
• 1/2 tsp of black pepper
• 1 cup of chicken stock
• 1/2 cup of white wine

Instructions

1. Preheat your oven to 350°F.
2. Lay the pork slices flat on a cutting board.
3. Mix breadcrumbs, Parmesan, garlic, parsley, salt, and pepper in a bowl.
4. Spread the mixture evenly over each pork slice.
5. Roll up each slice tightly and secure with toothpicks.
6. Heat olive oil in a skillet over medium-high heat.
7. Brown the rolled pork on all sides, about 2 minutes per side.
8. Transfer the pork to a baking dish.
9. Pour chicken stock and white wine into the skillet to deglaze, scraping up any bits.
10. Pour the liquid over the pork in the baking dish.
11. Cover with foil and bake for 1 hour.
12. Remove foil and bake for another 15 minutes to brown.

Rich in flavor, the Pork Braciole comes out tender with a crispy exterior. Serve it sliced over pasta or with a side of roasted vegetables for a complete meal.

Braciole alla Napoletana with Pine Nuts and Raisins

Wondering how to bring a taste of Naples to your dinner table? This Braciole alla Napoletana with Pine Nuts and Raisins is a savory roll-up of flavors that’s surprisingly simple to make.

Ingredients

• 1.5 lbs of flank steak, pounded thin
• A couple of garlic cloves, minced
• A handful of pine nuts
• A small handful of raisins
• A splash of olive oil
• 1 cup of tomato sauce
• Salt and pepper, just enough to season
• 2 tbsp of grated Pecorino Romano cheese
• A few fresh basil leaves

Instructions

1. Preheat your oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface. Season both sides with salt and pepper.
3. Spread the minced garlic, pine nuts, raisins, and cheese evenly over the steak. Tip: Don’t overfill to prevent spillage during rolling.
4. Roll the steak tightly and secure with kitchen twine at 1-inch intervals.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Brown the braciole on all sides, about 2 minutes per side. Tip: Browning adds depth to the flavor.
6. Pour tomato sauce over the braciole, add basil leaves, and bring to a simmer.
7. Cover and transfer to the oven. Bake for 1.5 hours, until the meat is tender. Tip: Check at 1 hour to ensure the sauce hasn’t reduced too much.
8. Remove from the oven, let rest for 10 minutes, then slice into rounds.

Delightfully tender, the braciole pairs the sweetness of raisins with the earthy crunch of pine nuts. Serve over a bed of polenta or alongside roasted vegetables for a complete meal.

Chicken Braciole with Spinach and Ricotta

Whipping up a comforting dish doesn’t have to be complicated. Chicken Braciole with Spinach and Ricotta is a hearty meal that’s as satisfying to make as it is to eat.

Ingredients

• 4 chicken breasts, pounded thin
• A couple of cups of fresh spinach, chopped
• 1 cup ricotta cheese
• A splash of olive oil
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan
• Salt and pepper, just enough to season
• 1 cup marinara sauce
• 1/2 cup mozzarella, shredded

Instructions

1. Preheat your oven to 375°F.
2. In a bowl, mix spinach, ricotta, garlic, Parmesan, salt, and pepper.
3. Lay out the pounded chicken breasts and divide the spinach mixture evenly among them.
4. Roll each breast tightly and secure with toothpicks. Tip: Pound the chicken evenly for uniform cooking.
5. Heat olive oil in a skillet over medium-high heat and brown the rolls on all sides, about 2 minutes per side.
6. Transfer the rolls to a baking dish, pour marinara over them, and sprinkle with mozzarella.
7. Bake for 25 minutes, or until the chicken reaches 165°F internally. Tip: Use a meat thermometer for accuracy.
8. Let rest for 5 minutes before slicing. Tip: Resting ensures juices redistribute.

Rich flavors meld together in every bite, with the creamy ricotta balancing the tangy marinara. Serve sliced over pasta or with a side of roasted veggies for a complete meal.

Braciole in Red Wine Sauce

Zesty and rich, Braciole in Red Wine Sauce is a classic dish that packs a punch. Perfect for a cozy dinner, it’s all about tender meat and deep flavors.

Ingredients

– A couple of beef flank steaks, about 1.5 lbs total
– A splash of olive oil, about 2 tbsp
– A handful of breadcrumbs, around 1/2 cup
– A few cloves of garlic, minced
– A sprinkle of salt and pepper
– A cup of red wine
– A can of crushed tomatoes, 28 oz
– A bunch of fresh basil, chopped

Instructions

1. Preheat your oven to 350°F.
2. Lay the flank steaks flat and season both sides with salt and pepper.
3. Mix breadcrumbs and minced garlic in a bowl, then spread evenly over the steaks.
4. Roll the steaks tightly and secure with kitchen twine.
5. Heat olive oil in a large oven-proof skillet over medium-high heat.
6. Brown the rolled steaks on all sides, about 2 minutes per side.
7. Pour in the red wine to deglaze the pan, scraping up any browned bits.
8. Add the crushed tomatoes and chopped basil, stirring to combine.
9. Cover the skillet and transfer to the oven. Bake for 1.5 hours.
10. Remove from the oven and let rest for 10 minutes before slicing.
Tip: For extra flavor, let the steaks marinate in the seasoning overnight.
Tip: Use a meat thermometer to ensure the internal temperature reaches 145°F.
Tip: If the sauce is too thin, simmer on the stove to reduce after baking.
Deliciously tender, the Braciole pairs wonderfully with creamy polenta or crusty bread. The red wine sauce is rich and aromatic, perfect for soaking up.

Lamb Braciole with Mint and Feta

Oven-ready and packed with flavor, this Lamb Braciole with Mint and Feta is a showstopper. Perfect for impressing guests or treating yourself to something special.

Ingredients

• 1.5 lbs lamb leg, sliced thin
• A couple of tbsp olive oil
• 1 cup crumbled feta
• A handful of fresh mint, chopped
• 2 cloves garlic, minced
• A splash of red wine
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F. Get it hot for a perfect sear.
2. Lay out the lamb slices flat. Season both sides with salt and pepper.
3. Mix feta, mint, and garlic in a bowl. Spread this mix over each lamb slice.
4. Roll up the lamb tightly around the filling. Secure with toothpicks if needed.
5. Heat olive oil in a skillet over medium-high. Sear the rolls until golden, about 2 minutes per side.
6. Add a splash of red wine to the skillet. Let it simmer for a minute to deglaze.
7. Transfer the skillet to the oven. Bake for 20 minutes, until the lamb is cooked through.
8. Let it rest for 5 minutes before slicing. This keeps the juices in.

Crisp on the outside, tender inside, the lamb pairs beautifully with the salty feta and fresh mint. Try serving it over a bed of roasted veggies for a complete meal.

Braciole with Breadcrumbs and Parmesan

Tender beef rolls stuffed with a savory mix, Braciole is a classic dish that’s both hearty and elegant. Perfect for a Sunday dinner or a special occasion, it’s sure to impress.

Ingredients

• 1.5 lbs flank steak, pounded thin
• A couple of garlic cloves, minced
• A handful of fresh parsley, chopped
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan
• A splash of olive oil
• 1 cup beef broth
• 1 can (28 oz) crushed tomatoes
• Salt and pepper, to season

Instructions

1. Preheat your oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface. Season both sides with salt and pepper.
3. In a bowl, mix together the minced garlic, chopped parsley, breadcrumbs, and grated Parmesan.
4. Spread the breadcrumb mixture evenly over the steak, leaving a small border around the edges.
5. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
6. Heat a splash of olive oil in a large oven-proof skillet over medium-high heat. Brown the braciole on all sides, about 2 minutes per side.
7. Pour in the beef broth and crushed tomatoes, bringing the mixture to a simmer.
8. Cover the skillet and transfer it to the preheated oven. Bake for 1.5 hours, or until the meat is tender.
9. Remove the braciole from the skillet and let it rest for 10 minutes before slicing.
10. Serve the slices with the tomato sauce spooned over the top.

Cooked low and slow, the braciole becomes incredibly tender, with the filling melding into the meat. The tomato sauce thickens into a rich, flavorful accompaniment. Try serving it over a bed of creamy polenta for a comforting meal.

Braciole Stuffed with Sausage and Peppers

Zesty and hearty, this dish combines tender beef with a savory sausage and pepper stuffing. Perfect for a family dinner or a special occasion.

Ingredients

• 4 beef braciole slices, about 1/4 inch thick
• 1 cup Italian sausage, removed from casing
• 1/2 cup bell peppers, finely chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 tbsp olive oil
• 1 cup marinara sauce
• A splash of red wine (optional)
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 350°F.
2. In a bowl, mix sausage, peppers, onion, garlic, breadcrumbs, Parmesan, and egg. Season with a pinch of salt and pepper.
3. Lay out braciole slices and divide the stuffing evenly among them. Roll up each slice and secure with toothpicks.
4. Heat olive oil in a skillet over medium-high heat. Brown the braciole on all sides, about 2 minutes per side.
5. Transfer braciole to a baking dish. Pour marinara sauce and a splash of red wine over them.
6. Cover with foil and bake for 45 minutes, until the beef is tender.
7. Remove toothpicks before serving.

Hearty and flavorful, the braciole is tender with a crispy exterior. Serve over a bed of pasta or with a side of roasted vegetables for a complete meal.

Braciole with Mushrooms and Marsala Wine

Fancy a hearty dish that’s packed with flavor? Braciole with mushrooms and Marsala wine is a classic that never disappoints.

Ingredients

• 4 thin beef cutlets, about 1/4 inch thick
• A couple of cups of sliced mushrooms
• A splash of Marsala wine, about 1/2 cup
• 2 tbsp olive oil
• 1 cup beef broth
• A pinch of salt and pepper
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley

Instructions

1. Season the beef cutlets with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add the beef cutlets to the skillet and sear for 2 minutes per side, then remove and set aside.
4. In the same skillet, add the mushrooms and garlic, sautéing until the mushrooms are golden, about 5 minutes.
5. Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet.
6. Add the beef broth and bring the mixture to a simmer.
7. Return the beef cutlets to the skillet, covering them with the mushroom and wine sauce.
8. Reduce the heat to low and simmer for 10 minutes, or until the beef is tender.
9. Sprinkle with chopped parsley before serving.

Unbelievably tender beef paired with the rich, earthy flavors of mushrooms and Marsala makes this dish a standout. Serve it over a bed of creamy polenta for an extra comforting meal.

Braciole alla Pizzaiola with Mozzarella

Oven-braised beef rolls smothered in a tangy tomato sauce and melted mozzarella—this Braciole alla Pizzaiola is a hearty dish that’s easier to make than you’d think.

Ingredients

• 4 thin beef cutlets, about 1/4 inch thick
• A couple of garlic cloves, minced
• A handful of fresh parsley, chopped
• A splash of olive oil
• 1 cup of tomato sauce
• A pinch of salt and pepper
• 4 slices of mozzarella cheese
• A sprinkle of grated Parmesan

Instructions

1. Preheat your oven to 350°F.
2. Lay the beef cutlets flat and season each with a pinch of salt, pepper, minced garlic, and chopped parsley.
3. Roll each cutlet tightly and secure with a toothpick. Tip: Rolling them snugly ensures they hold together while cooking.
4. Heat a splash of olive oil in an oven-safe skillet over medium heat. Brown the beef rolls on all sides, about 2 minutes per side. Tip: Don’t overcrowd the skillet to get a good sear.
5. Pour the tomato sauce over the beef rolls, ensuring they’re fully covered.
6. Transfer the skillet to the oven and bake for 25 minutes. Tip: The sauce should bubble slightly but not reduce too much.
7. Remove the skillet from the oven and place a slice of mozzarella on each beef roll. Sprinkle with Parmesan.
8. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.

Rich tomato sauce clings to tender beef, with gooey mozzarella adding a creamy contrast. Serve over a bed of spaghetti or with crusty bread to soak up the sauce.

Braciole with Artichokes and Lemon

Perfect for a cozy dinner, this Braciole with Artichokes and Lemon brings a bright twist to the classic. It’s hearty yet fresh, with layers of flavor that meld beautifully.

Ingredients

• 1.5 lbs flank steak, pounded thin
• A couple of artichoke hearts, quartered
• 1 lemon, zested and juiced
• A splash of olive oil
• 2 cloves garlic, minced
• A handful of parsley, chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• Salt and pepper, just enough to season
• 1 cup chicken stock

Instructions

1. Preheat your oven to 350°F.
2. Lay the pounded flank steak flat. Season both sides with salt and pepper.
3. Mix breadcrumbs, Parmesan, parsley, and lemon zest in a bowl. Spread evenly over the steak.
4. Roll the steak tightly, securing with kitchen twine at 2-inch intervals.
5. Heat olive oil in a skillet over medium-high. Brown the braciole on all sides, about 3 minutes per side.
6. Remove braciole. In the same skillet, sauté garlic until fragrant, about 30 seconds.
7. Add artichokes, lemon juice, and chicken stock. Scrape up any browned bits.
8. Return braciole to the skillet. Cover and bake for 1.5 hours, until tender.
9. Let rest for 10 minutes before slicing. Serve with the artichoke and lemon sauce.

With its tender meat and zesty sauce, this dish is a showstopper. Try serving it over creamy polenta for a comforting meal.

Braciole with Sun-Dried Tomatoes and Basil

Vibrant flavors come together in this dish, perfect for a hearty dinner. It’s a roll-up of tender meat, rich sun-dried tomatoes, and fresh basil.

Ingredients

• 1.5 lbs flank steak, pounded thin
• a couple of sun-dried tomatoes, chopped
• a handful of fresh basil leaves
• a splash of olive oil
• 1 cup beef broth
• 2 cloves garlic, minced
• salt and pepper, just enough to season

Instructions

1. Preheat your oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface.
3. Season both sides with salt and pepper.
4. Spread the chopped sun-dried tomatoes and basil leaves evenly over the steak.
5. Roll the steak tightly from one end to the other, securing with kitchen twine.
6. Heat olive oil in a large oven-proof skillet over medium-high heat.
7. Sear the braciole on all sides until golden brown, about 2 minutes per side.
8. Add minced garlic to the skillet, sauté for 30 seconds until fragrant.
9. Pour in beef broth, bring to a simmer.
10. Transfer the skillet to the preheated oven, bake for 1 hour.
11. Remove from oven, let rest for 10 minutes before slicing.

Outstanding in flavor, the braciole is tender and juicy inside with a slightly crispy exterior. Serve it sliced over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Braciole with Olives and Capers

Dive into this hearty Braciole with Olives and Capers, a dish that packs a punch with its savory flavors and tender texture.

Ingredients

• 1.5 lbs flank steak, pounded thin
• A couple of tbsp olive oil
• 1 cup breadcrumbs
• 2 cloves garlic, minced
• A handful of pitted olives, chopped
• A tbsp of capers, drained
• A splash of red wine
• 1 cup tomato sauce
• Salt and pepper to season

Instructions

1. Preheat your oven to 350°F.
2. Lay the pounded flank steak flat and season both sides with salt and pepper.
3. Mix breadcrumbs, garlic, olives, and capers in a bowl. Spread this mixture evenly over the steak.
4. Roll the steak tightly and secure with kitchen twine at 2-inch intervals.
5. Heat olive oil in a skillet over medium-high heat. Brown the rolled steak on all sides, about 2 minutes per side.
6. Transfer the steak to a baking dish. Pour red wine and tomato sauce over it.
7. Cover with foil and bake for 1.5 hours, until the steak is fork-tender.
8. Let it rest for 10 minutes before slicing. Serve with the sauce.

Just imagine the tender slices of braciole, rich with the tangy kick of olives and capers, melting in your mouth. Perfect over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Braciole with Eggplant and Ricotta Salata

Now, let’s dive into making a dish that’s as flavorful as it is comforting. Braciole with Eggplant and Ricotta Salata combines tender meat, creamy cheese, and the earthy depth of eggplant in every bite.

Ingredients

• 1.5 lbs flank steak, pounded thin
• 2 cups eggplant, diced
• 1 cup ricotta salata, crumbled
• 2 cloves garlic, minced
• A splash of olive oil
• A couple of basil leaves, torn
• 1 cup tomato sauce
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 350°F.
2. Season the pounded flank steak with salt and pepper on both sides.
3. Spread the minced garlic, diced eggplant, and crumbled ricotta salata evenly over the steak.
4. Roll the steak tightly and secure with kitchen twine at 2-inch intervals.
5. Heat a splash of olive oil in a large oven-safe skillet over medium-high heat.
6. Sear the braciole on all sides until golden brown, about 2 minutes per side.
7. Pour the tomato sauce over the braciole, add the torn basil leaves, and bring to a simmer.
8. Cover the skillet and transfer to the preheated oven. Bake for 1.5 hours, or until the meat is fork-tender.
9. Let the braciole rest for 10 minutes before slicing. This helps the juices redistribute.

Comforting and rich, the braciole pairs beautifully with a side of roasted vegetables or over a bed of creamy polenta. The ricotta salata adds a salty tang that cuts through the richness of the meat, making each bite perfectly balanced.

Braciole with Anchovies and Breadcrumbs

Every now and then, a dish comes along that’s both rustic and refined. Braciole with anchovies and breadcrumbs is just that—a hearty, flavorful roll-up that’s surprisingly easy to make.

Ingredients

• 1.5 lbs flank steak, pounded thin
• A couple of anchovy fillets, finely chopped
• 1/2 cup breadcrumbs
• A splash of olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan
• 1 cup marinara sauce
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface.
3. Spread the chopped anchovies evenly over the steak.
4. Sprinkle breadcrumbs, minced garlic, and Parmesan over the anchovies.
5. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
6. Heat olive oil in a skillet over medium-high heat. Brown the braciole on all sides, about 2 minutes per side.
7. Transfer the braciole to a baking dish, pour marinara sauce over it, and cover with foil.
8. Bake for 1.5 hours, until the meat is tender and pulls apart easily.
9. Let it rest for 10 minutes before slicing.

Carve into thick slices to reveal the savory filling. The anchovies melt into the meat, offering a deep umami flavor without overpowering. Serve atop a mound of creamy polenta for a comforting meal.

Braciole with Swiss Chard and Goat Cheese

Fancy a twist on classic braciole? This version swaps traditional fillings for Swiss chard and creamy goat cheese, offering a fresh take on the Italian staple.

Ingredients

• 1.5 lbs flank steak, pounded thin
• a couple of cups of Swiss chard, chopped
• 4 oz goat cheese, crumbled
• a splash of olive oil
• 2 cloves garlic, minced
• 1 cup tomato sauce
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 350°F.
2. Lay the pounded flank steak flat on a clean surface.
3. Spread the chopped Swiss chard and crumbled goat cheese evenly over the steak.
4. Roll the steak tightly around the filling, securing with kitchen twine at 2-inch intervals.
5. Heat a splash of olive oil in a large oven-proof skillet over medium heat.
6. Add the minced garlic, sautéing until fragrant, about 30 seconds.
7. Brown the rolled steak on all sides in the skillet, about 2 minutes per side.
8. Pour the tomato sauce over the steak, ensuring it’s well coated.
9. Cover the skillet and transfer to the preheated oven.
10. Bake for 45 minutes, or until the steak is tender and cooked through.
11. Remove from the oven and let rest for 10 minutes before slicing.

Each slice reveals a spiral of vibrant chard and melting goat cheese. Serve atop a heap of polenta for a comforting meal that’s as pleasing to the eye as it is to the palate.

Braciole with Butternut Squash and Sage

Nothing beats the comfort of a well-made braciole, especially when paired with the sweet, nutty flavors of butternut squash and sage. This dish is a hearty, flavorful option for any dinner table.

Ingredients

• 1.5 lbs of flank steak, pounded thin
• A couple of cups of butternut squash, cubed
• A handful of fresh sage leaves
• A splash of olive oil
• 1 cup of beef broth
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 350°F.
2. Season the pounded flank steak with salt and pepper on both sides.
3. Layer the butternut squash cubes and sage leaves evenly over the steak.
4. Roll the steak tightly around the filling and secure with kitchen twine.
5. Heat a splash of olive oil in a large oven-proof skillet over medium-high heat.
6. Sear the braciole on all sides until golden brown, about 2-3 minutes per side.
7. Pour in the beef broth, bring to a simmer, then cover and transfer to the oven.
8. Bake for 1.5 hours, or until the meat is tender and the squash is soft.
9. Let it rest for 10 minutes before slicing.

Juicy and tender, the braciole pairs wonderfully with the creamy butternut squash and aromatic sage. Serve it over a bed of polenta for an extra comforting meal.

Conclusion

Zesty flavors await in these 18 savory braciole recipes, each offering a unique twist on this classic dish. Perfect for home cooks looking to impress or simply enjoy a hearty meal, this roundup is your ticket to culinary delight. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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