Braciole–Two Ways!

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Braciole, Braciole, and More Braciole – Part Two


Buon giorno!

The BRACIOLE saga continues. In the last episode, we dealt with stuffing it in a very traditional Neapolitan way  – thus: BRACIOLE NAPOLETANA with breadcrumbs, grated cheese, pignolis, etc. In case there was any question, there is more that one way to stuff Braciole.  In this post, we’ll stuff BRACIOLE – TWO WAYS.

The first: My mother, Loretta, was fond of stuffing things with hard boiled eggs. She often stuffed her meatloaf and meatballs with them – my least favorite as a child, and now I can’t get enough of them – a prime example of how youth is pitifully wasted on the young! My mother also liked to stuff her BRACIOLE with hardboiled eggs,  BRACIOLE CON UOVA. To a non-Italian, this might all sound a little strange. It is actually a very easy and most delicious way to approach this stuffed meat dish. It is also quite a tradition in many Italian kitchens. The hard boiled egg stays remarkable intact even when the BRACIOLE is simmered for a couple of hours in sauce. When it is sliced, it is, perhaps, the most attractive form for serving it. When making a large BRACIOLE more than one egg is used. You would use as many eggs as will fit horizontally across the meat. In our recipe, I demonstrate making individual rolls. Either way, you would follow the same instructions for stuffing, rolling, and binding with string or toothpicks.

The second: Another recipe, BRACIOLE WITH SWISS CHARD, is another very appealing way to present this delicious dish. Swiss Chard is sweeter than most greens and quite tender when the stalks and spines are removed. You would use only the tender leaves for this preparation. The Swiss Chard in this dish is enhanced and complimented by the inclusion of some other Sicilian favorite ingredients: pignolis, raisins, and Pecorino cheese. YUM!

I present both of these amazingly delicious BRACIOLE dishes with one of my favorite things in life: polenta! An easy method for preparing polenta can be found in one of my previous posts here: Polenta – It’s So Corny and in another post with a cool serving idea here: Serving Polenta.  Again, I will demonstrate with individual servings, but you follow the same instructions when making one or two larger ones.

I don’t know about you, but all this chatter is making me very hungry. Let’s crack the code!!


(Recipe #1 – Braciole with Eggs)

Serves: about 4

Prep: 30-35 min.

Cook: 2 1/2 hours


1 1/2 lb beef top round or flank steak – if meat is thick, butterfly it or ask your butcher to do this. You’ll want thin slices of meat for rolling.

Olive Oil

1/2 c. Chopped Fresh Flat Leaf Parsley

1/2 c. Grated Parmigiano-Reggiano Cheese or Grated Aged Provolone Cheese

2 tbsp. Garlic chopped finely

1 Hard Boiled Egg for each roll (4-6)

Salt and Pepper to taste

Toothpicks or string (butcher’s twine) to secure the rolls

3-4 Tbsp. Olive oil for browning

Tomato Sauce ( see recipe for this sauce here: ( If It’s Sunday, It’s Braciole)


You’ll need a mallet or something heavy to pound the meat. This type of mallet comes with a side with sharp points for tenderizing.


Lay the meat out on a board. Pound with a mallet to thin and beat with tenderizer side to further tenderize the meat.


If making  smaller ones cut the meat into 5-6” slices.


Rub each slice with olive oil. Follow with a sprinkle of chopped parsley, cheese, garlic, salt and pepper to taste.

Place a hard boiled egg at the top of the meat slice.


Begin rolling.



Roll each slice vertically and secure with toothpicks or string.

You can use 2 or 3 strings to secure the smaller ones. If making large ones, use more string or toothpicks.


Brown the rolls in olive oil. When finished – remove them and make the Tomato Sauce in the same pan. For the sauce, link here: Tomato Sauce for simmering and finishing.



(Recipe #2)


Serves: about 4

Prep: 30-35 min.

Cook: 2 1/2 hours


1 1/2 lb beef top round or flank steak – if meat is thick, butterfly it or ask your butcher to do this. You’ll want thin slices of meat for rolling.

1 bunch cleaned Swiss Chard – thick spines and stalks removed – use leaves only – saute about 5-7 minutes in 2 Tbsp. Olive Oil with a clove of chopped garlic. Season with salt & pepper. Set aside.


Olive Oil

2 Tbsp. fresh garlic chopped finely

1/2 c. Toasted pignolis (pine nuts)

1/2 c. golden raisins

Pinch red pepper flakes

1/2 c. Pecorino Romano Cheese grated


Follow the instructions for preparing the meat for stuffing in the preceding recipe.

Rub each piece of meat with some olive oil and add some prepared Swiss Chard, chopped garlic, toasted pignolis, golden raisins, red pepper flakes, and grated cheese to each slice.


Roll each meat slice and secure with strings or toothpicks as in recipe above.


Proceed as directed in the recipe above with browning the rolls and simmering in the Tomato Sauce.

No matter which of the stuffings you use, each is really delicious and memorable in its own way. Better yet, try them all! I recommend a beautiful full bodied vino rosso to enjoy with your Braciole – maybe a lovely Chianti Classico or a fabulous Brunello di Montalcino.

**Don’t forget to check next week’s post – third in this series  – the crescendo!


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  1. Hi Linda,
    My grandmother was from Sicily, and whenever she made her braciole she would add, hard boiled eggs, pine nuts and raisins to hers, the taste was out of this world.

    • Lillian – Sunday Braciole with hard boiled eggs etc. is one of those great memories that remains with us forever! Such great flavor.

  2. My husband’s grandmother was from Sicily and made her braciole stuffing with boiled potatoes mashed lumpy with bread crumbs, parmesan or romano cheese (grated), fresh parsley, salt, pepper, and a couple other ingriedients which I can’t remember. Are you familiar with any receipe like this? I have looked in many cook books and websites and never found any receipe like this. She passed many years ago and never left her receipe. Would love to know how to recreate her receipe. Thanks so much.

    • Joy – I haven’t heard of the mashed potato stuffing. There are several different stuffings on my website but none contain potatoes. Our family did not come from Sicily so that may have something to do with it – or perhaps it is a very localized recipe. Wish I could have helped with that!

  3. Missing Binghamton says:

    I left Broome County 15 years ago but still think back fondly on the Scillian Kisses braciole dish at Pinos restaurant in Bingo. They’ve since gone out of business, but do you have an idea how they made that mushroom cheese sauce for their braciole? (Or something similar?)

  4. Thank you! The first recipe is exactly what I was looking for in a search for “braciole hard boiled eggs” because that is the way my aunt made it. She was a wonderful cook who happened to marry an Italian American and everything good came out of her kitchen. I have recently adopted the paleo diet (no grains, no legumes, little to no dairy) and I am looking forward to trying BOTH of your recipes in the near future.

    • Oh, and I forgot to mention I grew up in Syracuse, NY and my aunt and uncle still live there. 🙂

      • Jill – So nice to hear from another upstate NY friend of Linda’s Italian Table. I hope you enjoy the Braciole. It was a speciality in my mother’s kitchen and a memory for many who grew up in Italian homes.

  5. Tina Panei says:

    Hi Linda,

    My Nona was from Abruzzi and I grew up watching her cook in her kitchen in Irvington and I have been looking for a recipe for her meatloaf. I remember that she always put eggs in the center and covered it with her wonderful Braciole. I can’t wait to try yours.

    • Yes, while my mother was from a different area, she always put eggs in her Braciole and sometimes in her meatballs!!