Let’s try an Italian-inspired dish. I’m cooking braciole pasta this time. I rarely do this as it takes a long time to cook. It’s therefore best for special occasions with small gatherings.
Read on to get my personal recipe for this home-cooking meal.
Everybody Loves Raymond introduced me to braciole. However, it wasn’t the very good cook Marie who propagated this dish. Rather, it was Debra, the one who can hardly cook a decent meal (not unless it was lemon chicken which was her specialty all across the series) whom I got the dish from. Braciole is Debra’s one-time successful recipe which her husband Raymond really loved. Naturally, I got curious. I knew I had to learn this braciole dish, as well.
Braciole is a slow-cook Italian recipe for tomato-based beef rounds. CookingikeAPro.Net find it similar to a morcon which many Filipinos can relate to. My recipe however is not a meat-rolled dish. I’ll be using spare ribs, instead. (It’s easier.) This recipe is still a braciole-like dish though, since I’ll be using very similar ingredients to the real Italian braciole.
Braciole Pasta with Spare Ribs
Ingredients
- pasta
- garlic crushed and chopped
- onions cut into strips
- Shiitake mushrooms cut into strips
- spare ribs
- parsley chopped
- basil chopped
- tomato sauce
- pecorino romano cheese or any quick-melt cheese grated
- olive oil
- salt and pepper
Instructions
- Pat the spare ribs dry with a paper towel.
- Season the ribs with salt.
- Using your hands, rub garlic and parsley unto the ribs.
- Season this mixture with pepper.
- Let it marinate for about 10 minutes.
- Fry the ribs in olive oil.
- When the ribs are cooked on both sides, add the onions. Stir well.
- When the onions are cooked, transfer the dish to a deep pan with tomato sauce, basil and cheese.
To avoid to much oil, drain the spare ribs first.
- Let this dish simmer under very low heat (the lowest possible) for 4-6 hours. Sit back and relax. Set a timer for it so you can do other things.
You'll know that the braciole is cooked when the meat is so soft and tenderized that it easily separates from the bones.
- Cook the pasta when the braciole sauce is ready.
- Mix the pasta with the sauce in a pan.
- Serve with cheese. This dish also goes well with grilled chicken and asparagus soup.
Video
Notes
Tips and Tricks to make Braciole Pasta
The braciole is traditionally served as a second course after the first. It is traditionally served with a side salad and tomato sauce. It is the perfect comfort food for the cold winter nights ahead. This dish can be served over spaghetti, polenta, or ribs on their own. It is easy to make, and the flavors will combine beautifully. The pasta is a perfect accompaniment to braised ribs.
When cooking braciole, remember to cut the pork shoulder into pieces that are about the same size as your pot. The best cuts are the short ribs that have been braised on all sides. Once you’re satisfied with the size of the braciole, remove it from the pot. You can then add the pasta, potatoes, or polenta. If desired, you can also serve the dish with a portion of the ribs.
For the braciole, you’ll need a few ingredients. This classic Italian dish is a rolled stuffed beef cooked in tomato sauce. The sauce is topped with a breadcrumb or Parmigiano cheese. This meal is typically served for four to six people. To prepare the braciole, add a layer of pancetta and browned short ribs on medium heat. After two minutes, you should pour the milk over the meat and ribs.
Pork ribs should be cooked in a deep skillet over low heat. To avoid burning, you should sprinkle the ribs with chopped parsley and pomegranate seeds before roasting them. In addition to the vegetables, you can add a few ribs on the top of the sauce. If you want, you can serve the pork over pasta and wide noodles. The sauce can be reheated for 30 minutes in the oven.
The braciole is usually served as a second course. It is best served with a tomato sauce and leafy green salad. It’s a traditional Italian meal and can serve four to six people. You can serve it with a simple spaghetti or a large bowl of ribs. If you’re a fan of the classic braciole pasta, try this delicious dish.
For the ribs, you should cook them in a hot oven. They should be fork-passable, and tender. About 2 hours is enough time. Toasting the pine nuts and ribs will ensure that they have the right texture and flavor. The sauce is also the crowning touch. Then, add the pasta. Toss the ribs with a few tablespoons of parsley and grated Parmigiano cheese.
To prepare braciole pasta, you’ll need few ingredients. The ribs should be fork-passable and have a roasted flavor. The ribs should be cooked to the desired tenderness. To make them even tastier, you can top them with panko breadcrumbs. Then, add some freshly grated Parmigiano cheese to the sauce and serve.
The ribs should be cooked in the oven. They should be fork-passable and tender. The meat should be at least two hours before serving. To prepare the pasta, toast the pine nuts and parsley in the oven. Then, mix them with olive oil and Crumbs Yo!, and add to the sauce. Toss the ribs with the panko and sprinkle with crushed garlic. Then serve with the sauce and sliced parmesan on top.
Braciole Pasta with Spare ribs is a traditional Italian meal. Instead of beef, it is made from tender pork loin braised in tomato sauce. It’s the perfect family Sunday dinner. It’s the perfect comfort food for cold winter nights. The savory filling is rolled in a bread-shaped pastry. If you’re looking for a vegetarian recipe, try Braciole with Spare Ribs.
