Leave a border around the filling, fold the sides inward and roll tightly from the short edge. Secure each roll before browning, then keep the sauce at a gentle simmer for the full braise.
Make ahead The rolls and sauce can be cooked ahead, cooled promptly and refrigerated. Reheat gently in the sauce, adding a little water if it has thickened. Remove every toothpick before serving.
Brasciole pugliesi
Prep 30 min · Cook 3 hr 30 min · Serves 4 · Difficulty Medium
Method
Lay the veal slices between sheets of parchment and gently pound to an even thickness of about 3–4 mm. Aim for broad pieces around 12 × 15 cm, without tearing them.Lay the veal slices between sheets of parchment and gently pound to an even thickness of about 3 mm–¼ in. Aim for broad pieces around 4¾ × 6 in, without tearing them.
Mix the grated pecorino, garlic and parsley. Divide the filling among the eight slices, keeping a border clear, and season lightly with salt and pepper. Fold the long sides inward, then roll tightly from a short edge to enclose the filling. Secure each roll with two toothpicks.Mix the grated pecorino, garlic and parsley. Divide the filling among the eight slices, keeping a border clear, and season lightly with salt and pepper. Fold the long sides inward, then roll tightly from a short edge to enclose the filling. Secure each roll with two toothpicks.
Warm the olive oil in the casserole. Add the onion and cook over low heat for about 10 minutes, adding 50 ml of water after the first few minutes, until very soft.Warm the olive oil in the casserole. Add the onion and cook over low heat for about 10 minutes, adding 3½ tbsp of water after the first few minutes, until very soft.
Raise the heat to medium and add four rolls. Brown on all sides for about 5 minutes, turning carefully; transfer to a plate and repeat with the other four. Stir the onion around the rolls so it does not burn.Raise the heat to medium and add four rolls. Brown on all sides for about 5 minutes, turning carefully; transfer to a plate and repeat with the other four. Stir the onion around the rolls so it does not burn.
Return all the rolls to the casserole, add the wine and let it bubble for about 3 minutes. Add the passata and remaining 200 ml of water, scraping up the cooking juices. Bring to a gentle simmer.Return all the rolls to the casserole, add the wine and let it bubble for about 3 minutes. Add the passata and remaining ¾ cup of water, scraping up the cooking juices. Bring to a gentle simmer.
Cover and cook over very low heat for about 3 hours, turning the rolls carefully from time to time. Add hot water if the sauce becomes too thick before the meat is tender. The rolls should yield easily to a fork and the sauce should be thick enough to coat them.Cover and cook over very low heat for about 3 hours, turning the rolls carefully from time to time. Add hot water if the sauce becomes too thick before the meat is tender. The rolls should yield easily to a fork and the sauce should be thick enough to coat them.
Adjust the sauce with salt and pepper. Lift the rolls out, remove all 16 toothpicks, then return the meat to the sauce and serve two rolls per portion.Adjust the sauce with salt and pepper. Lift the rolls out, remove all 16 toothpicks, then return the meat to the sauce and serve two rolls per portion.
