Mikey’s Avellino Style Braciole


Mikey’s Avellino Style Braciole

Recipe type: Yield: 6 Prep time: Cook time: Total time:

Let’s get together, cook a meal, and pair some fine Italian wine with Master Sommelier Michael Jordan’s Avellino style Braciole recipe.



3 lb Beef Flap Meat or flank steak – (you can use lamb, or pork, too. Beef is the classic recipe)

2 C Parmigiano Reggiano – grated

1 C Italian parsley – roughly chopped

4 Garlic clove – minced fine

1/3 C Pine nut – toasted

1/3 C Currants or Golden Raisin

6 Hard-boiled Egg – whole, peeled

1/2 C Chicken stock or water

Cracked black pepper – to taste



4 T Extra virgin olive oil

1 Yellow onion – large, minced

6 Garlic clove – minced

3 cans (28 ounces each) imported San Marzano tomato – peeled

2 bunch (16 to 18 leaves) Basil leaf – fresh, torn

1 t Pepper

1/4 t Chili flake – crushed

1/2 t Salt – or to taste

1/2 C Chicken Stock – or Water to deglaze the pan

1 lb. box Mosticciole, Penne or Rigatoni pasta – cooked “al dente”


    1. Preheat broiler or set oven temperature to 500 degrees. Cut beef into 6 equal 8 oz. pieces. You are going to stuff and roll them up tight. Place each piece between two sheets of parchment paper and pound to 1/4-inch thickness. Lay them all out flat. You want them longer than your hand – so you can roll them up!
    2. Divide ingredients equally for the six Braciole, spread the garlic onto the meat, then sprinkle the Black Pepper, Parmigiano Reggiano, pine nuts, currants and parsley, over each piece, and place one whole peeled hard-boiled egg on top at one end. Roll up each cutlet over egg (like you’re rolling a cigar) and secure with 2 skewers or kitchen twine. Place rolled up Bracioles in a roasting pan and bake until browned, half-hour to 45 minutes.
    3. While meat is cooking, make pomodoro sauce: In a heavy, 6- or 8-quart stock pot, heat the evoo over medium-high heat. Add onions and sauté until translucent NOT BROWN! Reduce heat to medium-low, and add garlic, and cook for 1 to 2 minutes more. Add canned tomatoes and torn basil leaves, and bring sauce to a boil. Reduce heat to low, add black pepper, chili flakes, salt to taste. Stir frequently! (Don’t let sauce scorch or burn).
    4. Simmer sauce, stirring constantly, until meat is done cooking in the oven. When Bracioles are browned, remove from pan and add to pomodoro sauce. Pour chicken stock or water into pan and use a wooden spoon to scrape up any bits from the bottom of the pan. Add all of this to pomodoro sauce, and mix well. Lower heat and braise the Bracioles in the sauce for 1.5 hours min., until meat is fork-tender. MUST Be fall apart tender! Remember to stir frequently. (Don’t let sauce on bottom scorch or burn).
    5. To serve family-style: Place cooked rigatoni on a large serving platter, spoon sauce over pasta, and nestle in Bracioles on top. Or serve meat separately on a platter – Garnish with fresh basil cluster. E Mangiare!

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