Italian-American · main

Braciole in Sunday Gravy

Braciole in Sunday Gravy reads umami 8.4, richness 6.5 and salinity 5.7 on Palate's 0–10 flavor X-ray — a Italian-American main, about 2 hr 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.2 / 10
• Sweet & Fruity — 4.8 / 10
• Sour & Bright — 4.2 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 7.6 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 8.4 · Richness 6.5 · Salinity 5.7 · Sourness 4.0 · Nutty 3.8 · Fruity 3.7 · Allium 3.7 · Sweetness 3.6 · Funk & Ferment 2.8 · Herbaceous 2.0 · Earthy 1.9 · Floral 1.7 · Bitterness 1.5 · Warm Spice 1.2 · Citrus 0.9 · Heat 0.7

What's in it (16)

• veal round steak — 680 g
• prosciutto — 113 g
• italian-seasoned dry bread crumbs — 237 g
• parmesan cheese — 85 g
• pine nuts — 79 g
• parsley — 30 g
• garlic — 18 g
• olive oil — 41 g
• yellow onion — 110 g
• dry red wine — 237 g
• italian-style diced tomatoes — 794 g
• tomato sauce — 425 g
• tomato paste — 30 g
• dried leaf oregano — 1 g
• salt — 5 g
• black pepper — 3 g

Time & effort: about 2 hr 37 min (2 hr 32 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 129.6 kcal, 9.6 g protein, 5.2 g fat, 10.1 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Lay the beef cutlets between sheets of plastic wrap and pound with a meat mallet to an even 1/8 inch thickness; season both sides with 1/2 teaspoon of the salt and the pepper.
2. In a bowl, stir together the breadcrumbs, 1/2 cup of the Parmesan, the pine nuts, parsley, half the garlic, and 1 tablespoon of the olive oil until the mixture holds together when pressed.
3. Lay a slice of prosciutto over each cutlet, then scatter about 3 tablespoons of the breadcrumb filling over the top, leaving a 1/2-inch border. Roll each cutlet tightly from the short end and tie closed with kitchen twine or secure with two toothpicks.
4. Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat. Sear the braciole in batches, turning every 2 minutes, until browned on all sides, 6-8 minutes per batch; transfer to a plate.
5. Add the remaining 1 tablespoon olive oil and the onion to the pot; cook, stirring, until softened and translucent, 4-5 minutes. Add the remaining garlic and the tomato paste; cook, stirring, until the paste darkens slightly, 1-2 minutes.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, 3-4 minutes.
7. Stir in the crushed tomatoes, tomato sauce, oregano, and the remaining 1/2 teaspoon salt. Nestle the braciole back into the sauce and bring to a gentle simmer.
8. Cover, reduce heat to low, and braise, turning the braciole once halfway through, until fork-tender and the sauce has thickened, 2 to 2.5 hours, checking every 30 minutes to keep the sauce at a bare simmer rather than a boil.
9. Transfer the braciole to a cutting board, remove the twine or toothpicks, and let rest 5 minutes. Slice each roll into 3-4 medallions.
10. Stir the remaining 1/4 cup Parmesan into the sauce and taste, adjusting salt as needed. Spoon the sauce over the sliced braciole to serve.

Dishes with a similar flavor shape

• Chicken Bulgogi Bowl — Korean
• Teriyaki Chicken Stir-Fry — Chinese-American
• Beef Teriyaki Stir-Fry with Vegetables — Japanese
• Pastitsio (Greek Baked Pasta with Spiced Beef and Bechamel) — Greek
• Korean Braised Short Ribs (Galbi Jjim) — Korean

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.