Bragioli recipe

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Created by Polly Vella

22 comments

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Rating:

5/ 5 stars 100 Votes

Cuisine: Maltese

The joy of this dish is that you don’t need the very best cuts of meat to make a delicious meal. Mince with herbs and flavourings are rolled inside and then cooked gently in a tomato based sauce. This can also be served as two meals, using the sauce with pasta as a first course.

Ingredients

6 thin slices of topside or round steak, flattened with a mallet
400g veal mince
2 rashers bacon, diced
2 cloves garlic, crushed
½ cup parsley, finely chopped
1 tbsp oregano, finely chopped
1 shallot, thinly sliced
½ cup gbejniet (Maltese cheese), grated
2 eggs, beaten

Sauce
3 tbsp olive oil
2 large onions, diced
5 cloves garlic, crushed
1 tin tomatoes
1 cup flat leaf parsley, leaves picked
½ cup basil, leaves picked
250ml red wine
500ml water
Salt and pepper to taste
2 bay leaves

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Preparation

To make sauce, fry onion and garlic in olive oil until softened.

Add tomatoes, herbs, red wine and water and leave to simmer while you prepare the bragioli.

Lay out beef slices.

Mix remaining ingredients together and season with salt and pepper.

Place a heaped tablespoon of stuffing mixture on each beef slice, spreading out well.

Roll up and secure with skewers, toothpicks or tie with butcher’s twine.

Place in sauce and simmer for 1 ½ hours over low heat.

If you enjoyed this Bragioli recipe then browse more Maltese recipes, meat recipes and our most popular hainanese chicken rice recipe.

Maltese Restaurants

Displaying 4 of 4 Maltese Restaurants.

	Restaurant	Book Online	Suburb
1.	The Original Maltese Cafe		Surry Hills
2.	Maha Bar & Grill		Melbourne
3.	Pastizzi Cafe		Newtown
4.	Cafe Valletta		Sydney

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Comments (22)

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14 Jun 2011 02:57 AEST

Adelaide

Great Recipe

Loved it. However would be nice if someone could clean up all the spam and advertiing in the comments section.

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11 May 2011 08:26 AEST

Glenn

Sydney

Pastizzi

Luke, i couldnt agree more with your comments. The pastizzi shown on food safari are: www.pastizzi.com.au enough said.

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06 May 2011 08:59 AEST

Dianne Ward

Ipswich QLD

Bragioli

I made the Bragioli for friends ..and they were blown away ...they are so yummy next time I make them I am going to use some finally chopped olives in the stuffing mix Thanks SBS for your awesome cooking vids

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30 Jan 2011 08:47 AEST

Luke

Gold Coast

Advert?

All of the Pastizzi comments below seem suspect like they are all from the same person but using different names.

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27 Dec 2010 06:21 AEST

Victor Bugeja

Hoppers crossing

Very Good Pastizzi

Anton camilleri pastizzi are super . They are much better than any pastizzi that i ever taste it till now. Rich ,flaky , and full with pure ricotta and not mixed with nothing else. Thanks .

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27 Dec 2010 06:11 AEST

Alison Borg

leverton

Pastizzi to die for

I taste the best pastizzi with the best filling of ricotta and peas . Anton camilleri pastizzi are really like the once i could remember having in Malta . Thanks very much for remind me of my childhood.

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29 Oct 2010 12:22 AEST

Den Taylor

Miami 4200

Bragioli

Bragioli......Beef Olive..made with love

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14 Jan 2010 07:32 AEST

Walter Busuttil

North Albert Mont

authentic Maltese cooking

I am in Australia on holiday from UK having left Malta forty odd years. My family wanted me to cook them Bragoli and my daughter in law referred me to your website. They fondly remember the bragoli my mother did for them and also my recipe. It was simpler and most appeasing. You dont mention that the bragoli are filled with ham and sliced boiled eggs and parsley,Never heard you have to do grated goat's cheese or veal mince. Was this a countryfied recipe? Advise.

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