04/11/2026
Eric’s Jersey Brasciole
For the filling:
2 lbs ricotta
2 eggs beaten
3 cups dried chopped spinach
1 cup parsley, chopped
6 cloves garlic minced
1 cup parm, grated
1/2 cup basil, chopped
1 tbsp oregano, chopped finely
Rind of one lemon
Salt and pepper
1. Mix filling well in a large bowl.
2. Set aside.
For the topping:
1/2 cup toasted pine nuts
3/4 cup golden raisins
1 tbsp garlic, minced
1/4 cup parsley, chopped
Juice of 1/2 lemon
Rind of 1/2 lemon
1 Tbsp olive oil
Salt and pepper
1. Mix topping and then heat the entire mixture on low heat for 3-5 min to combine the flavors.
2. Set aside.
For the beef:
3-4 lbs thinly sliced beef
2 cups red wine
2 cups shaved locatelli
1 cup bone broth
2 cups crushed tomatoes
1/2 cup golden raisins
1 bouquet garni of rosemary and oregano
1 tbsp balsamic vinegar
1. Ask butcher for beef eye round and to cut it very thin as if for Milanese. 1/4” thickness
2. If you can only find thicker cuts (up to 1/2 inch), buy top round or sirloin, partially freeze them for 30 minutes to firm them up, then slice horizontally against the grain and pound them with a meat mallet to an even 1/4-inch thickness.
3. Lay out a slice of beef about 6-8” long and add shaved locatelli.
4. Add the ricotta filling. Roll it. Repeat until all the meat is used.
5. In a very large saute pan, sear the rolled and filled brasciole on high heat seam side down till nicely browned on both sides.
6. Add toothpicks to keep it together and deglaze the pan with red wine.
7. Add crushed or puréed tomatoes into the pan with the meat and the bone broth.
8. Add an additional 1/2 cup golden raisins to the sauce and a bouquet garni of rosemary and oregano.
9. Bake at 350 F for 30 min, then lower to 225 F for 3 hours. Partially covered or lid askew.
10. Remove from oven and remove the brasciole to a serving platter.
11. Put the braising liquid back onto the stovetop on medium. Stir.
12. Remove bouquet. Add balsamic vinegar. (Optional throw in a tub of Dartagnon Demi glace).
13. Simmer foone5 min on medium heat. Stirring occasi.
14. If you prefer, you can strain the sauce for a more refined look and feel. If the sauce is too thick, feel free to add more broth.
15. To serve, ladle sauce onto each plate, add a brasciole and scoop of the topping. Then sprinkle fresh herbs and more Parmesan cheese.
