Grandma Toepfer's Bruccialoni Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 veal or beef rounds, no bone cut into pieces approx. 5' long and 4' wide.
2 med. onions chopped
2 ribs celery chopped
6 toes minced garlic
8 boiled eggs, peeled and chopped
6 boiled eggs peeled but left whole
3/4 c Parmesan grated cheese
1/4 c sherry or other wine
1 6 oz. can tomato paste
1 lg can tomato puree
1 can diced tomatoes
1 can traditional spaghetti sauce (I prefer Del Monte)
White twine (heavy twine, not thread) cut into about 8-12 pieces 12-14 ' in length
Salt and pepper to season rounds
1/4 c olive oil.
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Directions: |
Directions:Boil eggs ahead of time and refrigerate. Then chop eggs in a bowl, adding Parmesan and minced garlic. Mix together thoroughly. Onto each slice of meat, place about 1/3 cup of egg mixture onto middle of each slice. Then roll tightly and wrap twine from one end to the other, tying off at the end. Salt and pepper each bruccialoni. Heat olive oil in heavy pot or lg skillet. Brown off each bruccialoni on all sides for about 6 minutes per side and then remove meat and let rest. To the drippings, add onions and celery, cook till edges or brown. Then stir in tomato paste and let slightly scorch stirring continuously or about 3 minutes. Immediately add 1/4 c wine or sherry to deglaze the pan. Add other tomato products, stir together and add bruccialoni back to pan. Continue cooking for about an hour on med/low. If you need more gravy than what this makes, you can either add another can of traditional sauce or you can add a cup of beef stock. Serve over spaghetti or angel hair, taking twine off bruccialoni once cooking is done. They won't come apart once they are cooked. Slice into rounds for a beautiful presentation over pasta. Another great hint: Put half dozen boiled eggs in the gravy when you add the tomato products and the flavor of the eggs will amaze you! You may sprinkle Parmesan on dish too if you like. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:One hour plus cooking time |
Personal
Notes: |
Personal
Notes: This is authentic bruccialoni the way Grandma always made it. The only thing I have altered is the addition of a can of spaghetti sauce. This was not available back when she made it, but I'm sure if it had been, Gram would have been a fan! Additionally, you can add 1 ts.white sugar for a real sweet Sicilian flavor. YUM!
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