bragioli
Next Dish: Laphet Thoke
Bragioli, also known as beef olives, is a traditional Maltese dish. It consists of thinly sliced beef or veal, rolled with a stuffing of hard-boiled eggs, bacon, garlic, and bread crumbs, then slow-cooked in a rich tomato and red wine sauce. The dish is often served with potatoes and vegetables. Its name comes from the Italian word "involtini", meaning "little bundles".
Recipe
Ingredients:
6 thin slices of beef
2 hard-boiled eggs
2 raw eggs
100g breadcrumbs
75g grated cheese
2 cloves of garlic
A handful of chopped parsley
1 onion
2 carrots
2 sticks of celery
2 cans of chopped tomatoes
1 glass of red wine
Salt and pepper
Olive oil
Instructions:
Start by preparing the stuffing. In a bowl, mix the breadcrumbs, grated cheese, chopped garlic, parsley, raw eggs, and season with salt and pepper.
Lay out the beef slices on a flat surface. Spread the stuffing mixture evenly onto each slice.
Place a slice of hard-boiled egg in the center of each beef slice. Roll up each slice, securing with a toothpick or string.
Heat some olive oil in a large pan and brown the beef rolls on all sides. Remove and set aside.
In the same pan, add the chopped onion, carrots, and celery. Sauté until soft.
Add the chopped tomatoes and red wine to the pan. Season with salt and pepper and bring to a simmer.
Return the beef rolls to the pan, cover, and let it simmer for about 2 hours until the meat is tender.
Serve the Bragioli hot with some of the sauce from the pan. Enjoy!