Sunday, October 30, 2022

Aunt Carm’s Braciole

This recipe is from Italian Sons and Daughters of America.  

Easy to prepare during the weekend for a weeknight heat and serve dinner.

For 4 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

Assemble:

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.


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