Dish

Braciole rifatte

Refried braciole

Braciole rifatte is made by pounding a beef steak, usually flank or round, until it is thin and tender. The steak is then topped with a mixture of breadcrumbs, cheese, herbs, and garlic, and rolled up into a tight cylinder. The cylinder is then tied with string and braised in a tomato-based sauce until it is tender and flavorful. The dish is typically served with a side of pasta or polenta. Braciole rifatte is a delicious and comforting dish that is perfect for a family dinner.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Beef Dish

Origins and history

Braciole rifatte is a classic Italian dish that has been enjoyed for generations. It is believed to have originated in the southern region of Italy, where it was traditionally served on special occasions and holidays. The dish quickly became popular throughout Italy, and it is now a staple of Italian cuisine.

Dietary considerations

Braciole rifatte is not suitable for vegetarians or vegans as it contains beef and cheese. It is also not suitable for those with gluten intolerance as it contains breadcrumbs.

Variations

There are many variations of Braciole rifatte, but the most common variation is the addition of pine nuts and raisins to the stuffing. Some recipes also call for the use of prosciutto or pancetta for a slightly different flavor.

Presentation and garnishing

Braciole rifatte is typically served on a large plate with the beef rolls in the center and the sauce poured over the top. The dish is often garnished with fresh basil or parsley for added flavor and color.

Tips & Tricks

To ensure that the beef rolls are cooked to the desired level of doneness, use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be 135°F (57°C), for medium, the temperature should be 145°F (63°C), and for well-done, the temperature should be 160°F (71°C).

Side-dishes

Braciole rifatte is typically served with a side of pasta or polenta, but it can also be served with a side of roasted vegetables or a green salad.

Drink pairings

Braciole rifatte pairs well with a medium-bodied red wine, such as a Chianti or a Sangiovese. It can also be enjoyed with a cold beer, such as an Italian lager or a Belgian witbier.