Braciole - Italian Stuffed Meat Rolls

"When my Mother would make Sunday Gravy, she always made some braciole. From what I understand it was one of her father Vitale’s favorites also. It seems the only time you see it today is in an Italian restaurant. This is Vitale just about the time he got out of prison for cutting his wife’s sisters throat with a straight razor; he was a barber." Vince Paolino

• 1-2 lbs. bottom round or flank steak, cut into ¼” thick slices
• Kosher salt and freshly ground black pepper to taste
• 1 cup basic marinara sauce or Sunday Gravy
• 1 cup freshly grated Pecorino Romano or Parmesan cheese ( or mixed )
• 4-6 cloves chopped garlic
• 1/2 cup chopped fresh flat parsley leaves
• 1/4 cup olive oil

METHOD

Pound steak into thin 4x6 inch pieces.
Put slices between waxed paper and whack it with back of a sauté pan or have butcher do it.

Salt and pepper both sides of meat to taste and spread a spoonful of prepared tomato sauce on one side of the meat. Sprinkle with cheese, garlic, and parsley.

Roll up each slice and tie with string or secure with toothpicks.

Heat a large sauté pan over high heat and add oil. When oil is heated add the meat rolls, brown then remove from pan.

Add the Braciole to your Sunday gravy along with the rest of the meat and continue cooking as required.

Serves: 4 - 6 with sauce

Contributor: Vincent Paolino

please read Vince's article about making wine, tasting wine, and eating great food

 

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