Raymond Braciole Recipes

Everybody Loves Raymond's Braciole Recipe

WEBHeat a large skillet over medium heat. Add a little oil to coat the bottom. When hot, add the braciole and brown on all sides, carefully turning the …

Rating: 5/5(12)

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Instant Pot Braciole (Or Stovetop ) Cooking with …

WEBDec 12, 2018 · In a tall sauce pot, heat the olive oil on medium high heat and saute three braciole at a time, just until browned on all sides. …

1. Prep your Braciole filling: Place about 4 thin slices of Italian bread in a bowl and drizzle water over it, to dampen the bread. Grate your Pecorino, if needed. Rinse, dry and cut up the parsley and basil. Peel and chop two cloves of garlic. Measure out your salt and pepper. Make sure to set out 18 toothpicks or have kitchen twine ready.
2. Tear up the soaked bread into pieces, until you have one cup. Add the bread pieces to a small mixing bowl, along with the Pecorino, basil, parsley, chopped garlic, salt and pepper. Stir gently to combine. Use a spoon to divide the filling into six sections in your bowl.
3. Place 2 or 3 slices of thin steak at a time on a large cutting board. (To prevent a mess, you can line your cutting board with plastic wrap first. You also can loosely cover the meat with plastic wrap before pounding it.) Pound the steak to make it more tender, being careful not to tear the meat.
4. Top each steak with 1/6 of the braciole filling, covering the entire piece, except for about 1/2 inch around the border. Starting on the short side of the meat, roll up the braciole and secure it closed with three toothpicks a couple inches apart (or tie it with kitchen twine). Wash your hands well. (If using the stove instead of the Instant Pot, proceed to the stovetop directions in the notes.)

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