Beef braciole "pinwheel-style" from Italian Grill by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

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

  • Breadcrumbs on July 17, 2011

    p. 172 - A deliciously decadent riff on braciole that tantalized our taste buds and delighted our guests! Next time I’d rub the roast w garlic as the beef is not on the grill long enough cook the stuffing ingredients. I used extra-old provolone vs fontina. Mario suggests you may need two people to aid in the rolling/tying of the braciole however I found this process to be surprisingly effortless. Once I’d sliced the pinwheels, I secured each w 2 skewers – NB there is a photo of this method in the book but no mention of it in the recipe’s directions. This is one of those dishes that’s an explosion of flavours with the tang of the cheese, smokiness of the salami and richness of the meat. It’s also very, very filling so you definitely want to slice the pinwheels accordingly. Decadent and definitely not something you’d be eating on a regular basis but it sure is nice for a special meal. Another winner!

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