Braciole Rifatte

Braciole Rifatte

A traditional Italian dish of thin slices of beef rolled around a garlic-parsley filling, braised in tomato sauce and finished with eggs that are lightly cooked in the pan to create a rich, silky finish.

Prep

25 min

Cook

55 min

Total

80 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1¼ lb) thinly sliced beef (fettine), top round or eye of round, pounded thin; about 8 slices
• •4 cloves garlic, finely minced
• •30 g (1 cup loosely packed) fresh flat-leaf parsley, finely chopped
• •60 g (½ cup) grated Pecorino Romano, or Parmesan
• •50 g (3½ oz) breadcrumbs, fine, plain
• •30 ml (2 tbsp) extra-virgin olive oil
• •200 ml (¾ cup) dry white wine
• •700 g (1½ lb) ripe tomatoes, peeled and crushed, or 1 can (700 g) San Marzano tomatoes
• •1 small onion, finely chopped
• •5 g (1 tsp) salt, plus more to taste
• •2 g (¼ tsp) black pepper, freshly ground
• •1 pinch chilli flakes, optional
• •4 whole (4 large) eggs, room temperature; cook to 70 °C / 160 °F for safe set whites with runny yolks

Steps

1. 1 Lay the beef slices flat on a board. Season lightly with salt and pepper.
2. 2 In a small bowl, mix the minced garlic, chopped parsley, grated Pecorino, and breadcrumbs. Divide the mixture evenly among the slices and spread down the center of each.
3. 3 Roll each slice tightly from a short end and secure with toothpicks or kitchen twine.
4. 4 Heat the olive oil in a heavy pan or Dutch oven over medium heat. Add the chopped onion and cook gently for 4–5 minutes until softened and translucent.
5. 5 Add the braciole and sear on all sides for about 2 minutes per side, until lightly browned.
6. 6 Pour in the white wine and let it bubble and reduce by half, about 2–3 minutes.
7. 7 Add the crushed tomatoes, a pinch of salt, pepper, and the chilli flakes if using. Stir to combine.
8. 8 Cover, reduce the heat to low, and simmer gently for 35–40 minutes, turning the rolls once or twice, until the beef is very tender (probe into the thickest part and it should slide in with no resistance; internal temperature around 90 °C / 195 °F).
9. 9 Remove the lid and, if the sauce is thin, simmer uncovered for 5 minutes to thicken slightly. Taste and adjust salt.
10. 10 Crack the eggs into a bowl, then gently pour them into spaces around the braciole in the pan. Cover and cook over very low heat for 3–4 minutes, until the whites are just set but the yolks remain soft and runny (white set to about 70 °C / 160 °F).
11. 11 Remove the toothpicks, spoon the sauce and eggs over the rolls, and serve immediately with crusty bread or boiled potatoes.