Perruso’s Bracciole Recipe 🇮🇹
Introduction
Transport your taste buds to Italy with this authentic recipe straight from my stepmother’s family vault. Perruso’s Bracciole is a timeless classic that boasts robust flavors and tender meat. It’s perfect for any occasion, whether you’re hosting a festive holiday gathering or simply craving a hearty meal. Plus, with its high protein and low carb profile, it’s a nutritious option that doesn’t skimp on taste. Let’s dive into the recipe and uncover the secrets of this Italian masterpiece!
Recipe Overview
- Name: Perruso’s Bracciole
- Category: Meat
- Keywords: European, Very Low Carbs, High Protein, Christmas, < 60 Mins, Stove Top
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Rating: ⭐⭐⭐⭐⭐ (5/5)
- Calories: 514.5 per serving
- Servings: Adjust according to your needs
Ingredients
- 3 bottom round steaks
- 2 cloves garlic
- 1/2 cup fresh parsley
- 1/2 cup romano cheese
- Olive oil
Instructions
| Step | Instructions |
|---|---|
| 1 | Mix the garlic, salt, pepper, parsley, and romano cheese together. |
| 2 | Put a scant teaspoonful of the mixture onto each steak. |
| 3 | Roll up and secure with toothpicks. |
| 4 | Brown in heated olive oil. |
| 5 | Add Tony and Carol Perruso’s spaghetti sauce and cook with the sauce. |
| 6 | Serve. |
Detailed Steps
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Prepare the Filling: Start by mincing the garlic cloves finely. In a bowl, combine the minced garlic with salt, pepper, chopped fresh parsley, and grated romano cheese. Mix everything together until well-combined, creating a flavorful filling for the bracciole.
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Fill the Steaks: Lay out the bottom round steaks on a clean surface. Spoon a generous amount of the filling onto each steak, spreading it evenly. Be careful not to overfill, as it might make rolling difficult. Roll up each steak tightly around the filling, securing them with toothpicks to hold their shape.
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Brown the Bracciole: Heat a drizzle of olive oil in a skillet over medium-high heat. Once the oil is hot, carefully place the rolled-up bracciole into the skillet. Cook them for a few minutes on each side until they develop a golden-brown crust. This step adds delicious flavor and texture to the bracciole.
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Simmer in Sauce: Once the bracciole are nicely browned, pour in Tony and Carol Perruso’s spaghetti sauce over them. Allow the bracciole to simmer in the sauce, soaking up all the flavors and becoming tender and succulent. Let them cook for about 20-25 minutes, or until the meat is cooked through and tender.
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Serve: Once the bracciole are cooked to perfection, remove them from the skillet and transfer them to a serving platter. Garnish with some freshly chopped parsley for a pop of color and freshness. Serve hot alongside your favorite side dishes or pasta for a truly satisfying meal.
Nutrition Facts (Per Serving)
- Calories: 514.5
- Fat: 30.2g
- Saturated Fat: 12.8g
- Cholesterol: 180.3mg
- Sodium: 310.5mg
- Carbohydrates: 5.5g
- Fiber: 0.9g
- Sugar: 0.4g
- Protein: 52.8g
Tips and Variations
- Tenderize the Steaks: If your bottom round steaks are a bit tough, you can tenderize them before filling and rolling. Simply use a meat mallet to pound them gently until they are of even thickness.
- Add Variety to the Filling: Get creative with the filling by adding ingredients like breadcrumbs, pine nuts, raisins, or even prosciutto for extra flavor and texture.
- Make it Ahead: You can prepare the bracciole ahead of time and store them in the refrigerator until you’re ready to cook. This makes it a convenient option for entertaining or busy weeknights.
- Serve with Polenta or Pasta: While Perruso’s Bracciole is delicious on its own, it pairs wonderfully with creamy polenta or al dente pasta, allowing you to soak up every bit of the savory sauce.
Conclusion
Perruso’s Bracciole is a true Italian delicacy that captures the essence of traditional Italian cuisine. With its flavorful filling, tender meat, and rich sauce, it’s sure to become a favorite in your household. Whether you’re celebrating a special occasion or simply craving a comforting meal, this recipe delivers on taste, nutrition, and satisfaction. Buon appetito! 🍝🇮🇹
