"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Braciole Recipe

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This recipe for Braciole, by , is from Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, August 15, 2008


1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
1 C. cup grated Pecorino Romano
8 slices prosciutto
2 Hard Boiled Eggs
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak [ Partial split through the middle to lay flatter and thinner]
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, , or store-bought marinara sauce

Stir the first 3 ingredients and parsley in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface.
Place the prosciutto over the flank steak
Sprinkle the bread crumb mixture evenly over the steak / proscitto to cover the top evenly.
Placed the sliced eggs over the prositto

Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

Preheat the oven to 350 degrees F.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.

Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.


Instead of cooking braciole in the oven you can

Sear it on the stove and then place the bricole in your tomato sauce and finish cooking in the tomato sauce with meatballs for about 1 -1/2 hours




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