Braciola (plural: braciole) (pronounced: "bra-zo-lah" "bra-zuhl")
By jtrovato65
The best thing you ever ate but it's a lot of work so you don;t make them often. Sorry I don't have a picture of these yet.
1 Picture
Ingredients
- top round, butterfly cut and 1/4 thick
- hard boiled eggs, quartered
- pork fat strips (bacon!), 1/4 to 1/2 inch wide and 3-4 inches long
- Hard Salami
- Parmesan and/or Romano cheese, in strips or grated (a mix of both is good) (a couple strips and probably 2 tablespoons)
- parsley, 1/2 a bunch with stems trimmed (but leave some stem)
- onion, 1/2 a good sized sweet onion, cut in long slices
- salt/pepper
- bread crumbs, Italian seasoned (2-3 tablespoons)
- Sugu or Spaghetti sauce as most people say
Details
Servings 8
Level of difficulty Average
Preparation time 60mins
Cooking time 120mins
Cost Average budget
Preparation
Step 1
Amounts of ingredients depends on the beef portions you get. You want to make rows of ingredients so the braciola will be slightly stuffed but not too thick.
Lay meat the long way.
Put ingredients on meat in following order: eggs, pork fat, cheese strips, parsley, onion. Allow for 1/2 inch space on either side.
Sprinkle salt/pepper over all.
Sprinkle bread crumbs and grated cheese over that.
Roll meat (jelly-roll fashion) squeezing gently but firmly.
Secure and tie meat roll with string.
Brown in frying pan, as much as you can - START with seam side down.
Place in simmering sauce for 1.5 to 2 hours.
Remove from sauce and allow to cool before slicing. (If you cut too early it won't stay together)
Remove string, slice into 3/4 inch pieces.
Top with hot sugu.Serve with noodles.
Note: These won't even taste right unless they are soaked & simmered in the sauce for many hours, Most of us actually think they are better the next day. But there good any day even cold.
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