Main courses

Brasciole alla Barese

So this is one for the meat lovers.

Brasciole alla Barese is a typical dish from Bari in South East Italy and as always with southern Italian dishes, it requires only a few simple ingredients and a bit of TLC. 

Brasciole (also known as involtini in some parts of Italy) are little rolls of steak stuffed with herbs and cheese. Think of it as a savoury jam roly-poly with the steak being the cake  and the herbs/cheese being the jam.

In Bari you can find pre-prepared brasciole in any good butchers but for those of you who live somewhere else they’d be a pretty rare find, so below you can find a simple step-by-step guide to making you own at home. 🙂

Ingredients (serves 2):

  • 4 beef fillets (about 100g each)
  • half a clove of garlic
  • 5-10 basil leaves
  • grated pecorino cheese
  • salt and pepper

 

Preparing the brasciole:

To make the brasciole you’ll also need 3/4 toothpicks for every roll

  1. Finely chop the garlic and basil 
  2. Lay the fillets out flat on a chopping board and season both sides with salt and pepper.
  3. Separate the chopped garlic into 4 equal parts and cover each of the fillets with garlic on one side.
  4. Repeat this process with the chopped basil on the same side.
  5. Sprinkle the pecorino cheese on top of each fillet.
  6. Take the smallest end of a fillet and slowly roll it up like you would a swiss roll.
  7. Once you have a roll, secure the ends by pushing toothpicks through the sides.

 

So one you have you have your lovely little rolls of goodness you need an even lovelier recipe to go with them. Given that the brasciole tend to be quite filling, they’re usually served in a simple sugo (sauce) with some thick cut bread.

Ingredients:

  • 1 can of chopped tomoates
  • splash of red wine
  • 1 peperoncino (optional)
  • 2/4 slices of thick cut bread
  • splash of olive oil

 

Preparing the sauce:

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  1. Put some olive oil in a frying pan on a medium heat
  2. Add the brasciole and brown on all sides (5 mins)
  3. Pour the tomatoes into the pan with a splash of water and stir. Then add the peroncino
  4. Cover the pan with a lid for a few minutes
  5. Add a good glug of red wine, stir and cover again for a further 10 minutes.
  6. Take the lid off and let sauce reduce for a further 10 minutes, stirring occasionally.
  7. When the sauce has thickened considerably it should be ready.
  8. Serve with a glass of red wine and some thick cut bread on the side.

 

And there you have it!! Brasciole alle Barese

(be careful not to jab yourself on the toothpicks when you’re wolfing it down 😛 )

braciolafinal

Work that hob and Walk unafraid people!!

– H     Xx

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