Bracciole is an Italian dish, featuring a stuffed meat. My Nonna made bracciole and my mother learned to make it. It was one of my dad's favorite dishes.
Nonna, Dad, Nonnu and Aunt Lily
September 10th, 1944
Dad's two older brothers - Matt and Vince were serving in WWII
Nonna and my dad
The key to making a good bracciole is a good sauce. Here are the recipes for my meat sauce and marinara sauce.
The ingredients for my bracciole:
Flank steak- pounded thin
Parmesan cheese - 1/2 cup
Bread crumbs- 1/2 cup
Fresh parsley - 3 tablespoons
Boiled egg (I know, just go with it)
My grandmother put spinach in hers. Tonight, I'm going to stuff mine with zucchini and a little crushed pine nuts. Unusual ingredients, but I am entering this into a Fabio Kitchen Challenge!
Pound the flank steak thin. When I pound meat, I put the meat in a Ziploc bag so as not to tear the meat up.
Assemble the stuffing. In my case I used the bread crumbs, Parmesan cheese, parsley, boiled eggs, crushed pine nuts and zucchini. The beauty of bracciole is that you can stuff it with whatever you like.
Sear the bracciole in a dutch oven or large pot.
Cover with sauce and let it simmer for 2-3 hours.
When you are ready to serve, remove the string and slice. Serve over sauce.