Neapolitan chop with sauce, the typical Neapolitan dish

In Campania the Neapolitan chop is not a steak but a meat roll stuffed and cooked in sauce. Here's how to prepare it with the original recipe.

The Neapolitan chop is a typical dish from Campania consisting of a beef roll stuffed with raisins, pine nuts, garlic, parsley and pecorino cheese. Contrary to what happens in the rest of Italy, in Naples braciola does not indicate a slice of meat cooked on the grill or in a pan, but a much more complex and tasty dish.

Called 'a vraciola in local dialect, Neapolitan chops are the typical Sunday dish and must be cooked strictly in Neapolitan ragù . The latter is then used to season the pasta, creating a truly incredible first course.

It is believed that this dish was invented by French chefs at the Bourbon court in Naples, from the fusion of dishes belonging to the two cultures, but it is such an ancient recipe that Cavalcanti already spoke about it in one of his works in 1800, Theoretical and Practical Cuisine . Let's see how to prepare them with the original recipe.

How to prepare Neapolitan chops

1. Start by placing the slices of meat on the cutting board and beating them lightly with the meat mallet. Season them with a pinch of salt and pepper , then add the raisins , pine nuts and finally, finely chopped garlic and parsley .
2. Complete with a sprinkling of pecorino and roll up, securing the closure with toothpicks.
3. Finely chop the onion and brown it in a pan with oil until tender and transparent. Then add the rolls, turning them from time to time until they are browned.
4. Season with salt and pepper, add the white wine and, when you no longer smell alcohol rising from the pan, add the tomato puree .
5. Cover and leave to cook for 2 hours over low heat , then remove the lid and let the sauce thicken .
6. Serve the chops and use the tomato sauce to season the pasta.

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