I remember Papa, my Italian grandfather, making braciole. He was a first generation Italian immigrant who lived most of his life in Boston, and later retired to Florida. I grew up around the corner. I don’t remember eating this as a kid, but I remember going over to his house and he would be entrenched in making braciole in the kitchen.
It’s basically a roulade simmered in tomato sauce. I went looking to recreate his Italian recipe but no one had it, so from doing a little research and putting together what everyone remembered, this is what we came up with. It was delicious and simple! In my research, I learned that braciole was an Italian-American dish. In Italy, you would call it involtini.
- ¾ cup Parmesan, grated
- ½ cup parsley, chopped
- 2 garlic cloves, chopped
- ½ teaspoon salt
- 1 teaspoon pepper
- ¼ cup basil, chopped
- 1 pound flank, skirt, top round steak, pounded thin
- Wondra flour*
- olive oil
- Mamma Agata’s Tomato Sauce**
- Mix together the parmesan, parsley, garlic, salt, pepper, and basil. This will be your filling.
- Lay out the flattened beef pieces. Distribute the filling evenly over the surface of the beef but leave ¼ inch around the edge.
- Roll the beef tightly like a jellyroll. Secure each roll with a few pieces of butcher twine.
- Coat each roll with a thin layer of Wondra* flour. This will allow them to brown nicely without sticking to the pan.
- Heat the tomato sauce in a large saucepan and heat a skillet with olive oil to medium over medium heat. Brown the rolls on all sides in the skillet.
- As each roll is browned, add it to the pot of sauce. When all of the rolls have been added, cover and simmer for about an hour.
**Get Mamma Agata's Sauce Recipe at http://bit.ly/mammasauce
We were fortunate to find round steak pounded flat for scallopini so there was no effort in banging the meat flat. The easiest way would be to use a meat mallet. Since we don’t have one, we’d place it between sheets of wax paper, plastic wrap, or in a ziplock bag, and then proceed to beat it with a rolling pin.
Get Recipe: Mamma Agata’s Tomato Sauce
Ok…as I wipe away a flood of tears, I’m checking for ingredients. I gotta make this tonight!
Comments are closed.