Sunday, November 21, 2021

Aunt Carm’s Braciole

Did I have an Aunt Carm? No. My Mom had an Aunt Carmina but this was not her recipe. 
This recipe is from Italian Sons and Daughters of America. The recipe was easy to follow and the result was quite delicious.

For four braciole

Four top rounds – cut quarter inch
1/4 pound of Italian lunch meats: capicola, provolone, sliced thin
Meatball mixture – raw (breadcrumbs, parmesan cheese, spices, ground beef, ground pork, and egg)
One hard-boiled egg – sliced
Olive oil
Cooking twine


Pound out top round pieces nice and flat.

Layer the lunch meat and cheese. I used Capicola and Provolone.

Spread the raw meatball mixture. I used the house meatball mix. Ground Beef and Pork with egg and Parmesan Cheese, this time I used bread crumbs instead of bread soaked in milk. Seasonings were salt, pepper, oregano, Italian seasoning.

Layer the hard-boiled eggs on top of the meatball mixture.

Make sure to fold up the ends and then roll them into a little package. Tie with string. 

Heat a pan over medium-high and add olive oil.
Brown braciole on all sides and ends.

Drop package into the simmering tomato sauce and cook for three hours.

Slice and serve.

And seeing as I was making a meatball mixture for the
Braciole why not make some Air Fryer Meatballs for the freezer!

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