Click for Cookbook LOGIN
"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Braciole Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Braciole is from Nonna's Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 to 1-1/2 lb. Flank Steak
1/2 c. Italian Style Bread Crumbs
1 Garlic Clove---minced
2/3 c. Grated Cheese
2 Tbsp. Fresh Parsley, chopped
4 Tbsp. Olive Oil
Salt and Pepper
1 c. Dry Red or White Wine
3 1/2 c. Tomato Sauce
Directions:
Directions:
Stir the bread crumbs, garlic, cheese and parsley in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper, set aside.
Lay flank steak on a flat work surface, and pound slightly, not too thin. Sprinkle the bread crumb mixture over steak to cover the top completely. Starting at the short end, roll like a jelly roll to enclose stuffing. Tie with butcher's string to secure. Sprinkle the steak with salt and pepper.

In a large skillet, heat remaining oil until hot. Add braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and scrape up any brown bits from the bottom and bring to a boil. Add the tomato sauce and stir. Cover partially with a lid, turning the braciole often. Cook for about 1 and 1/2 hours.
Remove braciole from the sauce and let rest for about 10 minutes. Using a sharp knife, cut and remove the string. Cut the meat on a diagonal into about 1/2 inch slices. Lay meat on a platter, spoon additional sauce over meat. Serve with your favorite pasta dish. Yields about 6 slices.
Number Of Servings:
Number Of Servings:
6 slices
Preparation Time:
Preparation Time:
25 minutes, not counting cooking time of 1 1/2 hours for the sauce.
Personal Notes:
Personal Notes:
Braciole has been a main meat dish in our house when I was growing up in Little Italy. My Mom and Dad always cooked this in the GRAVY as we Italians called it for Sunday dinners. It is a favorite of mine to have with pasta. Instead of the bread crumb mixture, you can add some browned loose sausage to give it a different flavor or some chopped hard boiled eggs.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

1253W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!