Braciola is an Italian stuffed meat dish I grew up eating on Holidays. It is usually made using flank steak instead of ground beef but I wanted to be creative with this series and think outside of the box for uses of that giant pack-of-ground-up-goodness. You will use my Italian Meatball recipe for this dish.
1/2 cup dry Italian bread crumbs
3 hard cooked eggs, chopped
3 T. olive oil
1/2 cup Pecorino Romano, shredded
1/4 cup fresh Italian flat leaf parsley, chopped
8 thin slices capicola (Italian hot ham)
one single recipe Italian Meatballs, raw
1 pound linguini cooked al dente
28 ounces Marinara sauce of choice
In a small bowl, mix the first five ingredients. Line a 9×13 inch baking sheet with sides with foil. Top the foil with plastic wrap.
1. Press the meatball mixture evenly to the edges of the sheet and top with capicola.
2. Pour egg mixture down the center of the meat.
3. Using the plastic wrap bring both sides of the long ends of meat together tightly and pinch seam together.
4. Wrap tightly with plastic wrap then enclose with the foil. Chill for about 2 hours to set. To cook, remove from foil and plastic wrap. Use the same foil to reline the baking sheet. Grease foil. Although I greased my foil, the meat still stuck a little. Bake seam side down in 400° oven for 30 minutes or until internal temperature reads 160°. Remove from oven and let rest for about 7 minutes before slicing. Gently slice into 12 pieces using a serrated knife. Serve hot over pasta topped with marinara sauce and Parmesan cheese. Serves 6-8.
Note- Capicola may be too spicy so regular ham can be used instead. The braciola will freeze better in the raw state for a short time, 4 weeks, any longer and the eggs may get rubbery. Defrost 24 hours in the refrigerater before baking.