Yeah, and did you check out the bracciole on that one?

A lot of people have heard of bracciole (bra-jyole), but either have never had it, don't know what it is or have no idea how to make it.  Here I am, to the rescue again. 

Bracciole is basically a thin steak rubbed with all kinds of goodness, rolled up, browned in olive oil and then left to simmer all day in Sunday gravy. 

Here is my version......

INGREDIENTS:
1 stick of melted butter
2 TB good extra virgin olive oil
8 or so 4-5 inch bottom round steak pounded VERY THIN
4-5 large cloves of garlic, minced
About 1 cup of breadcrumbs
1/2 cup fresh parsley chopped
1/4 cup fresh basil, chopped
8 slices of prosciutto (please get the good stuff)
1/2 cup of parmiggiano reggiano (use the good stuff)
Pepperoncini (hot pepper seeds)
Salt

METHOD:

Pound your steaks out between 2 pieces of wax paper until thin (about 1/8 inch).  Rub melted butter and oil blend all over both sides of the steaks.

In the order the ingredients are posted, make an even layer of each on each steak, ending with the cheese.  Add pepperoncini to taste.  I do not use salt, however, feel free to add some if you like.  However if you got the good prosciutto and parmiggiano like I said, it should be salty enough.

Roll up each steak and secure near the two ends with cooking twine.  You may also use toothpicks, but I never have because its not the traditional way.

Once rolled and secured, brown all sides in olive oil.  Place directly in your Sunday gravy to simmer at least four hours.

Bracciole is delicious and gives your gravy such good flavor.  If pounded and cooked right it will be so tender it will melt in your mouth.

As always, if you have any questions, comments, would like to see a recipe or a technique, please email me!

Mangia mikey amici!

Comments

Popular Posts