Bracciole (Emeril Lagasse) Recipe

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Bracciole (Emeril Lagasse)
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Ingredients
17
Count
Nutrition
796
Calories
Total time
190
Minutes
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Ingredients:

Directions:

  1. Place the beef slices between sheets of plastic wrap, working 1 or 2 at a time, and pound with a meat pounder or rolling pin until very thin, about 1/8-inch thick. Remove the plastic wrap and repeat with the remaining meat slices. Rub the meat slices on both sides with 2 tablespoons of the olive oil and the melted butter. Season the meat on both sides lightly with salt and pepper.
  2. In a mixing bowl combine the garlic, Parmesan, bread crumbs, parsley, basil, boiled eggs, capers, and Essence and toss to combine. Divide the bread crumb mixture evenly among the slices of meat, about 1/3 cup of stuffing for each slice of meat, spreading to within 1-inch of the edges. Carefully roll each piece of meat into a tight cylinder so that it resembles a fat cigar. Use toothpicks to secure the meat.
  3. In a large Dutch oven, heat the remaining 2 tablespoons of olive oil over medium-high heat and brown the rolled meat and meatballs, working in batches, until well browned on all sides, about 6 minutes. Remove the browned meat to a plate and set aside. To the pan with the oil and meat juices, add the onion and red wine; bring to a simmer and cook until wine is reduced and onion is softened. Return all of the browned meat to the pan, add the marinara sauce, and bring to a boil. Cover, reduce the heat so that the sauce just simmers, and cook the bracciole in the sauce, stirring occasionally, for about 2 hours or until the meat is very tender. If the sauce gets too thick during this time, thin by adding a bit of water as necessary. Remove the toothpicks from the bracciole and serve with the marinara sauce over cooked pasta.
  4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  5. 2 1/2 tablespoons paprika
  6. 2 tablespoons salt
  7. 2 tablespoons garlic powder
  8. 1 tablespoon black pepper
  9. 1 tablespoon onion powder
  10. 1 tablespoon cayenne pepper
  11. 1 tablespoon dried oregano
  12. 1 tablespoon dried thyme
  13. Combine all ingredients thoroughly.
  14. Yield: 2/3 cup
  15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  16. Emeril's Meatballs:
  17. 2 slices white bread
  18. 1/2 cup milk
  19. 1/3 pound ground beef
  20. 1/3 pound ground veal
  21. 1/3 pound ground pork
  22. 1/2 cup minced onions
  23. 1 tablespoon minced garlic
  24. 2 tablespoons minced fresh parsley
  25. Salt and freshly ground black pepper
  26. Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In mixing bowl, combine all of the meats. Add the minced onions, garlic, parsley, and soaked bread. Mix well. Season with salt and pepper. Form the mixture into large balls. Use as directed in the recipe.
  27. Marinara Sauce:
  28. 1/4 cup olive oil
  29. 1/4 cup chopped pancetta or bacon
  30. 1 medium onion, finely chopped
  31. 6 cloves garlic, minced
  32. 2 (35-ounce) cans whole Italian plum tomatoes, crushed with your hands, with juices
  33. 1/4 teaspoon dried oregano
  34. 3/4 teaspoon salt
  35. 1/2 teaspoon crushed red pepper
  36. 1/4 cup chopped fresh basil leaves
  37. In a large saucepan or Dutch oven, heat the olive oil over medium heat and, when hot, add the pancetta and cook until golden brown and slightly crispy, about 3 minutes. Increase the heat to medium-high and add the onion and cook until softened and beginning to caramelize, about 6 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the tomatoes along with their juices and stir to combine. Add the oregano, salt, and crushed red pepper, reduce the heat to a simmer, and cook for 30 to 40 minutes, or until the sauce is slightly thickened. Add the basil, stir to combine, and let sit for 5 minutes before serving.
  38. Yield: about 2 quarts
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 796.34 Kcal (3334 kJ)
Calories from fat 356.2 Kcal
% Daily Value*
Total Fat 39.58g 61%
Cholesterol 282.75mg 94%
Sodium 1766.52mg 74%
Potassium 1855.15mg 39%
Total Carbs 43.19g 14%
Sugars 21.61g 86%
Dietary Fiber 7.89g 32%
Protein 54.04g 108%
Vitamin C 15.3mg 25%
Vitamin A 0.1mg 5%
Iron 8.6mg 48%
Calcium 250.5mg 25%
Amount Per 100 g
Calories 121.7 Kcal (510 kJ)
Calories from fat 54.44 Kcal
% Daily Value*
Total Fat 6.05g 61%
Cholesterol 43.21mg 94%
Sodium 269.97mg 74%
Potassium 283.52mg 39%
Total Carbs 6.6g 14%
Sugars 3.3g 86%
Dietary Fiber 1.21g 32%
Protein 8.26g 108%
Vitamin C 2.3mg 25%
Iron 1.3mg 48%
Calcium 38.3mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.4
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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