Directions: |
Directions:1. Place a small amount of oil, the onion, chop meat and the basil in a frying pan and brown. Allow to cool;
2. Add bread crumbs, locatelli cheese and raisins to the mixture and stir and place on the side;
3. Lay out on your counter on a board the bracioles. If they are not paper thin, pound them down so that they are less than 1/8 inch thick. It is important that they are thin when you roll them.
4. Place the Prosciutto strips on the bracioles. Make sure they don’t overflow over the braciole meat. If so, flap them back into the braciole;
5. Place two of the hard-boiled eggs on each braciole on top of the Prosciutto lengthwise;
6. Surround the hard-boiled eggs with the meat mixture, keeping the mixture close to the eggs;
7. Start the roll of the meat by first pulling up the sides toward the center first. Then, tightly start the roll of the braciole by placing one flap of the meat over the hard-boiled eggs and meat mixture and tightly tugging and rolling until you have a tight roll.
8. Use kitchen twine to first tie up the sides and then the rest of the roll. Do not spare the twine. You will cut it all off later;
9. Repeat for second braciole;
10. Place a little oil in a large frying pan. Brown both bracioles. You are not trying to cook them. Just brown them;
11. Place both of them in your best Sunday Gravy and cook for an hour to an hour and fifteen minutes;
12. Take them out and completely cool them. Remove the twine when the bracioles are completed cooled. Do not remove the twine when they are warm. The meat will fall apart;
13. Slice the braciole;
14. Lay the braciole out in your favorite serving dish. Add just enough gravy to cover them slightly. Do not drown them with gravy;
15. Warm them up in the oven or in the microwave and serve. |
This recipe for Italian Braciole (Sicilian) is from