Cooking Class: Neapolitan Beef Braciole with Gina Tringali

Cooking Class: Neapolitan Beef Braciole with Gina Tringali


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Braciole are an important component of the legendary Neapolitan ragù. The beef involtini or meat-based roulade adds a depth of flavor to the long and slow-cooked ragù which is made with various cuts of beef and pork. The dense dark ragù dresses ridged short pasta while the meat makes a hearty and tender second course. Recipes change from household to household and are often stuffed with raisins, pine nuts, parsley, and pecorino.

It can be argued that braciole were invented when Naples was under Bourbon rule in the 18th century when French cooks merged French and European recipes with local traditions and ingredients creating new dishes for the court. The first written mention of braciole is in 1837, when Cucina Teorico-Pratica (Theoretical-Practical Cuisine) by Ippolito Cavalcanti is published in Naples.

In our hands-on cooking seminar, food historian, sommelier, and home cook Gina Tringali shares her Neapolitan family’s recipe for braciole. By the end of this interactive lesson, you will be making braciole like an expert. Designed to deliver a taste of Naples to your kitchen, participants will come away with an understanding of how to make this component of Neapolitan ragù.

We're not giving away the secret recipe* just yet, but here are some things that you will need for the cooking class:

Ingredients:

  • 1 kg/2.2 lbs pounded slices of beef rump, top round, or bottom round sliced to 1/4 inch thickness for beef rolls
  • Approx. 150 gr pecorino cheese grated
  • 2 large cloves garlic minced
  • 1 bunch/approximately 3/4 cup parsley chopped
  • 80g/3oz cubed pancetta
  • 100g yellow onions chopped
  • Approx. ½ - ¾ cup EVOO
  • Approx. 1 cup of dry red wine
  • 100g/3.5oz tomato paste
  • 1200g/42oz, can of whole peeled tomatoes crushed by hand or with a fork
  • Basil to taste
  • Fine salt
  • Black pepper
Optional:
  • 30 grams/1/4 cup pine nuts
  • 30 grams/1/4 cup raisins

*Participants will be provided with a full ingredient list prior to the class.

Gina is a food historian, coffee connoisseur and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

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