senior citizen
05-10-2014, 06:58 AM
This is a recipe for one braciole. One braciole per person is usual serving size.
One round steak. (double all ingredients for two people......and so on)
Up to about 6 bracioles can be added to the sauce. (Start the sauce while you are making up the bracioles). See simple marinara sauce below.
BRACIOLE:
Have some white cotton string on hand....or in a pinch, you can use toothpicks.
One round steak sliced extra thin, pounded thinner if need be, as you have to roll it.
1/4 cup freshly grated parmesan reggiano
1/3 cup chopped Italian parsley
1/4 cup pine nuts lightly toasted
Pinch of salt and pepper
Bulk Italian hot sausage (if you wish to add this layer)
Two thin slices of prosciutto
Hard boiled egg (my mom and dad did not use the egg, but my aunts all did; I skip it myself)
SAUCE:
Olive oil
5 cloves garlic finely chopped
15 large fresh basil leaves chopped
(4) cans of San Marzano or Contadina crushed tomatoes
6 ounce can of tomato paste
DIRECTIONS TO PREPARE BRACIOLE:
Lay out the round steak and spread the Parmesan, parsley, pinch of salt and pepper and pine nuts on the steak.
Next you get to choose which other filling you’d like to use. Or, NONE. Your taste.
Either lay out two slices of prosciutto on the steak
or spread some raw hot sausage on the steak or set the whole hard boiled egg at one end of the steak.
Roll the meat tightly from one end to the other trying to keep the sides tucked in as much as possible.
Tie up the braciole with cotton string to hold it together and brown it it a pan. If you don't have string you can use toothpicks.
After browning, place the bracioles in the sauce making sure they are covered with sauce.
Cook them for about 3 hours in the sauce on lowest heat available with the pot partially covered stirring every 1/2 hour.
Remove the bracioles from the sauce, remove the string and slice them up and put on a little sauce and sprinkle some of the Parmesan on them.
THEY SHOULD BE FORK TENDER. I even made this as a newlywed in 1965.
Very easy.
Serve with a side of spaghetti or pasta of your choice, nice Romaine salad, artisan bread.
SAUCE: (to put the braciole in to simmer)
Add just enough oil to cover the bottom of the pot.
Add the garlic to the pot once the oil is heated up, and allow it to cook until it starts to soften up a bit.
Pour the four cans of crushed tomatoes into the pot and add the basil leaves.
Once its been heated up a while, add the can of tomato paste stirring to ensure its dissolved into the sauce.
Cook on the stove top on low.
Add the braciole. Simmer till done, as per above instructions. Do not start this at the last minute. It needs hours to become fork tender.........and well worth the wait. Enjoy. Good to make on a snowy day (or rainy day in Florida)......
One round steak. (double all ingredients for two people......and so on)
Up to about 6 bracioles can be added to the sauce. (Start the sauce while you are making up the bracioles). See simple marinara sauce below.
BRACIOLE:
Have some white cotton string on hand....or in a pinch, you can use toothpicks.
One round steak sliced extra thin, pounded thinner if need be, as you have to roll it.
1/4 cup freshly grated parmesan reggiano
1/3 cup chopped Italian parsley
1/4 cup pine nuts lightly toasted
Pinch of salt and pepper
Bulk Italian hot sausage (if you wish to add this layer)
Two thin slices of prosciutto
Hard boiled egg (my mom and dad did not use the egg, but my aunts all did; I skip it myself)
SAUCE:
Olive oil
5 cloves garlic finely chopped
15 large fresh basil leaves chopped
(4) cans of San Marzano or Contadina crushed tomatoes
6 ounce can of tomato paste
DIRECTIONS TO PREPARE BRACIOLE:
Lay out the round steak and spread the Parmesan, parsley, pinch of salt and pepper and pine nuts on the steak.
Next you get to choose which other filling you’d like to use. Or, NONE. Your taste.
Either lay out two slices of prosciutto on the steak
or spread some raw hot sausage on the steak or set the whole hard boiled egg at one end of the steak.
Roll the meat tightly from one end to the other trying to keep the sides tucked in as much as possible.
Tie up the braciole with cotton string to hold it together and brown it it a pan. If you don't have string you can use toothpicks.
After browning, place the bracioles in the sauce making sure they are covered with sauce.
Cook them for about 3 hours in the sauce on lowest heat available with the pot partially covered stirring every 1/2 hour.
Remove the bracioles from the sauce, remove the string and slice them up and put on a little sauce and sprinkle some of the Parmesan on them.
THEY SHOULD BE FORK TENDER. I even made this as a newlywed in 1965.
Very easy.
Serve with a side of spaghetti or pasta of your choice, nice Romaine salad, artisan bread.
SAUCE: (to put the braciole in to simmer)
Add just enough oil to cover the bottom of the pot.
Add the garlic to the pot once the oil is heated up, and allow it to cook until it starts to soften up a bit.
Pour the four cans of crushed tomatoes into the pot and add the basil leaves.
Once its been heated up a while, add the can of tomato paste stirring to ensure its dissolved into the sauce.
Cook on the stove top on low.
Add the braciole. Simmer till done, as per above instructions. Do not start this at the last minute. It needs hours to become fork tender.........and well worth the wait. Enjoy. Good to make on a snowy day (or rainy day in Florida)......