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Chicken Risotto with Mushrooms and Spinach

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Braciole is a classic Italian dish of thin beef slices rolled with a savory filling of herbs, garlic, cheese, and breadcrumbs, then slow-simmered in a rich tomato sauce. Tender and deeply flavorful, it’s perfect for special family meals.

Ingredients

  • Thin slices of beef (such as top round or flank steak)
  • Garlic, minced
  • Fresh parsley, chopped
  • Breadcrumbs
  • Grated parmesan or pecorino cheese
  • Olive oil
  • Salt and pepper
  • Egg (optional, for binding)
  • Crushed tomatoes or tomato sauce
  • Onion, chopped
  • Garlic, minced
  • Olive oil
  • Dried oregano or basil
  • Red pepper flakes (optional)

Instructions

  1. Lay the beef slices flat and season with salt and pepper.
  2. In a bowl, mix garlic, parsley, breadcrumbs, cheese, and egg if using.
  3. Spread the filling evenly over each slice of beef.
  4. Roll the beef tightly and secure with toothpicks or kitchen twine.
  5. Heat olive oil in a large pot and brown the braciole on all sides. Remove and set aside.
  6. In the same pot, sauté onion and garlic until softened.
  7. Add crushed tomatoes, herbs, and red pepper flakes if using, and stir well.
  8. Return the braciole to the pot, cover, and simmer on low heat for 1.5 to 2 hours until tender.
  9. Remove toothpicks or twine before serving.
  10. Serve with sauce over pasta or on its own.

Notes

  • Use pork or veal as an alternative to beef.
  • Try provolone or mozzarella for a different cheese flavor.
  • Add vegetables like mushrooms or carrots to the sauce.
  • Store leftovers in the refrigerator for up to 4 days in an airtight container.
  • This dish freezes well for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/chicken-risotto-with-mushrooms-and-spinach/