Tender Maltese Bragioli
Savory Beef Rolled with Prosciutto, Herb Stuffing, and a Rich Red Wine Sauce
Delight in the traditional flavors of Malta with this succulent bragioli, featuring a delectable stuffing wrapped in tender beef and simmered to perfection in a robust red wine sauce.
- 3 h
- 4
- Intermediate
Ingredients
For the Beef Rolls
For the Stuffing
For the Red Wine Sauce
Preparation
Marinating the Beef
Arrange Beef
Lay the beef slices on a flat surface.
Use a good quality beef for a more tender bragioli.
Season Beef
Season each slice with salt and black pepper.
Add Prosciutto
Place a slice of prosciutto atop each beef slice.
Preparing the Stuffing
Combine Dry Ingredients
In a bowl, combine breadcrumbs, Parmesan, parsley, and toasted pine nuts.
Bind with Egg
Add the beaten egg and mix thoroughly.
Stuff the Beef
Spread a tablespoon of the stuffing over each slice of beef and prosciutto.
Ensure the stuffing is evenly distributed for uniform flavor. Chill the beef rolls for 20 minutes before cooking to keep them intact.
Cooking Process
Rolling the Beef
Roll each beef slice tightly around the stuffing and secure with toothpicks.
Searing the Rolls
Heat olive oil in a pan, and brown each roll on all sides.
Making the Sauce
In the same pan, add onion and garlic; sauté until translucent. Pour in red wine, beef stock, tomato paste, and bay leaf, stirring well to combine. Return rolls to the pan and simmer gently.
Plating & Serving
Tender Maltese Bragioli
Tender Maltese Bragioli
Plating the Bragioli
Arrange the bragioli neatly on a serving platter, drizzling the reduced red wine sauce over the rolls for a glossy finish.