Stuffed beef rolls (Braciole) from The Tucci Cookbook by Stanley Tucci

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • fprincess on January 08, 2024

    The recipe is pretty bare bones and very garlic-forward (one clove per roll!). It would be better with some modifications - mix the filling before using it (instead of adding each component individually). Add prosciutto, breadcrumbs, maybe use a different type of cheese (Pecorino tends to be dry), add basil etc (I used the optional pine nuts but it still needed something else). Cook longer - the sauce tasted better after another hour and the meat was more tender. Cook in the oven to maintain temperature and free up the stove. Serve with a garnish of grated pecorino and chopped parsley. For the beef cut, need to experiment as it was a bit dry. I wouldn't blend the tomatoes next time, as I prefer the sauce more on the chunky side. I used Bianco canned tomatoes which gave a great flavor.

  • Tinala523 on January 24, 2022

    I doubled the recipe and added breadcrumbs to the filling. I let them simmer for a few hours and they were delicious, flavorful and tender.

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