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What do you recall in your braciole
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My grandmother made them every Sunday for her gravy. She did not use pine nuts or raisins. Chopped garlic, basil, parm cheese, s&p and rolled with toothpicks. Fried in olive oil and put into gravy. They were delicious. My uncle worked at the Hunts Point Meat Market in the Bronx and he brought her the tenderest cuts of beef to make them with. They fell apart as you were cutting them with a fork. INCREDIBLE.
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A slice of thin beef, a slice of proscuitto, grated romano peccorino cheese, a basil leaf,and a little bread crumbs. Secure with a toothpick, fry in olive oil, and drop into gravy. WOW!!!
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I still make braciole at least once a month. Salt, pepper, pecorino romano, fresh garlic and parsley. Tie with string and fry in olive oil then simmer in the "sauce"
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My Mom used to make a stuffing with stale italian bread.. romano cheese garlic.,onion salt ..pepper and squeezed tomatoes.. somtimes she would put in hard boiled eggs or pepperoni.. fry.then put in the sauce...yummy.. her parents were from naples..
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Senior, I NEVER eat Italian food out. None compares with my own cooking (according to Mr. Mac9) so we save eating out for other types of food.
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Memories of my mom's braciole tied with strings. It was delicious. I was the eater and not the cook. :smiley:
Boy, you guys sure make me hungry. :icon_hungry: |
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