Quote:
Originally Posted by mac9
Where can you buy the thin sliced beef for the bracciole around here. I haven't been able to find it anywhere.
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I always bought thinly sliced round steak or flank steak.
Not sure what they call it in Florida.
I would "pound it" with a meat mallet....that thins it out & stretches it out which makes it easier to place the "filling" on & then roll it up.
It's one of the first things I attempted to "cook" for my Polish hubby when we were married in 1965. I never cooked at home; my parents did it all.
Back then, a good cookbook.........or recipes from my Italian aunts or Polish mother in law...was how I learned.
Some people use string to tie them up......others use toothpicks.
We used white string.
When I get to my old recipe, I'll post it...........however, if my memory is correct, I used round steak or flank steak.
p.s.
An interesting story.........twelve years ago when I was deeply into my genealogy........I made a lot of cousin connections from Laurenzana, Basilicata Potenza Italy..........thanks to ancestry.com & the simple fact that all of these folks were looking for their roots at the same time.
It was a small mountain village in southern Italy.........but their descendants are now all over the United States, Canada, Australia, etc., etc.........even Argentina.
Long story short, I was befriended by many fellow "searchers".........however, one elderly gent was so sweet & kind, he even sent me the book he had written about his father's family in Laurenzana..........over the years (before he died) (he had been the head librarian/director of a big city library in Ohio)........he shared with me some of his family's recipes........ We were both amazed how similar they were.
He was living in an assisted living place at the time, in West Lake Ohio, but when he got tired of the "fare" in the dining room, he would whip up a little nostalgia in his apartment kitchenette. We shared many food "connections" via email.........he also gave me his entire family tree.
We were cousins many times over.
Coincidentally.......we both fried the garlic in with the tomato paste & a little olive oil, prior to beginning our sauce/gravy.
His BRACCIOLE was exactly how my father made his (based on how my Italian grandmother made hers).........& how my mom learned to also make hers.........(other regions of Italy or Sicily put various different fillings in their bracciole meat rolls).
He also knew what Saint Joseph's spaghetti was.....my father's name day dish.
It's really a very small world after all............I miss him; he was a sweet gentle highly intelligent gentleman.........never to be forgotten.