Dish

Braciole ubriache

Drunk beef rolls

Braciole ubriache is a hearty and flavorful dish that is sure to impress your guests. The beef is pounded thin and then stuffed with a mixture of Parmesan cheese, breadcrumbs, garlic, and herbs, which gives it a rich and savory flavor. The beef roll is then braised in a red wine sauce, which infuses it with even more flavor and makes it tender and juicy. This dish is typically served with pasta or polenta, making it a filling and satisfying meal.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Pork Dish

Origins and history

Braciole ubriache has been a staple of Italian cuisine for centuries, and is believed to have originated in the region of Campania. The dish is typically served at special occasions and celebrations, and is a favorite among locals and tourists alike.

Dietary considerations

Gluten-free

Variations

There are many variations of Braciole ubriache, with different cheeses and herbs used in the stuffing. Some recipes call for the addition of prosciutto or pancetta to the stuffing, which adds a salty and savory flavor to the dish. Others use different cuts of beef, such as flank steak or sirloin, which can change the texture and flavor of the dish.

Presentation and garnishing

Braciole ubriache should be presented on a large platter, with the pasta or polenta arranged around the edges. The beef rolls should be sliced thinly and arranged in a spiral pattern on the platter, with the red wine sauce spooned over the top. Garnish with fresh herbs, such as parsley or basil, for a pop of color and flavor.

Tips & Tricks

To ensure that the beef is tender and juicy, be sure to pound it thin before stuffing and rolling. This will help to break down the muscle fibers and make it more tender. Additionally, be sure to braise the beef rolls slowly and gently, to prevent them from falling apart and to allow the flavors to develop fully.

Side-dishes

Pasta or polenta are the perfect accompaniments to Braciole ubriache. The pasta can be tossed with a simple tomato sauce or a garlic and olive oil sauce, while the polenta can be seasoned with Parmesan cheese and herbs to complement the flavors of the beef.

Drink pairings

A full-bodied red wine, such as a Chianti or Barolo, pairs well with Braciole ubriache. The tannins in the wine help to cut through the richness of the beef and cheese, while the fruity notes complement the flavors of the red wine sauce.