Braciole recipe (Rulad – Roulade) prepared meat dish

Braciola or more commonly used plural name Braciole can refer to many dishes in Italian cuisine.

In Sicilian cuisine, Italian-American cuisine and Italian-Australian cuisine, meat dish fried with cheese and breadcrumbs, wrapped in rolls with different inner fillings (Rulad – Roulade). Once wrapped, it is served in thin slices after the first cooking in butter or olive oil, or it can be continued to be cooked again with the sauce. Usually the roll is fixed with rope or toothpicks.It can be served as a main course or as a sandwich.A wide variety of ingredients can be used inside.

Such dishes are called INVOLTINI (in rolls). The name of this dish in the Sicilian language is Bruciuluni.Literally in Italian, it means a slice of meat roasted on top of coal. Probably the name comes from the Germanic live coal fire "brace" and from the Swedish word "brasa" meaning fire.


  • 1000 gr Veal (Contrafile)
  • 5 g Salt (Ground Sea)
  • 2 g black pepper
  • 5 g Garlic Powder Granules
  • 150 g Smoked Turkey Bust
  • 150 g eggplant 1 piece
  • 100 gr Cheese (Mozzarella – Top) 1 ball
  • 50 gr Cheese (Powder Parmesan) 2 tablespoons
  • 10 g Porcini Mushroom (Dry) in powder form 1 teaspoon
  • 20 g Cultured Mushroom 3 medium size

For Cooking

20 g Panko
50 g Butter (Milk) 2 tablespoons
20 g olive oil (Rivera) 2 tablespoons

Description Preliminary

Cut long pieces of eggplant longitudinally (longitudinally) 5 mm thick with olive oil salt and pepper, then bake in a 180 degree bottom-top heated oven for 20 minutes. When it starts to change color, remove it from the oven and let it cool.
Open the counter sheet by leaf with the help of a knife until the width is 30 cm high and at least 30 cm. With wrought iron, reduce its thickness to 3 mm. When doing this, be careful not to make holes on the meat. You can do this opening between two baking sheets or butcher's paper.

  1. Place the opened meat carefully and spread on the cling film. Sprinkle with garlic powder, salt and pepper
  2. Cool the turkey or chicken smoked so that it covers all over the meat. On the thin remaining side of the meat (relatively) lay the eggplants.
  3. Place the mozzarella on top of the aubergines so that the meat completely passes the width. Spread Parmesan and mushrooms evenly.
  4. Prepare two knots to secure both ends with rope. When the roll is made, tighten these knots by passing them to both ends.
  5. Roll tightly using cling film so that the aubergines remain in the center of the roll. Put the cast pan on the stove and heat the oven to 180C without a fan.
  6. Tightly tie it with rope in at least 4 places. If you are not using rope, tighten the junction point with the toothpick.
  7. Put the olive oil and butter in the cast pan and seal each side of the roll until the color changes well. During sealing, take a bath of meat with oil from the pan.
  8. Introduce the meat into the oven with the pan. Bake on the middle shelf for about 30 minutes until the internal temperature is 55 degrees.
  9. When you remove it from the oven, let it rest for 10 minutes, then cut it into 1 cm slices.
  10. In each serving put 2 slices. Sauce according to preference.


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