Sunday, December 11, 2011

Braciole, A Special Addition to Sunday Sauce

I dont' make it a habit to add braciole to my Sunday sauce (never called gravy), but today I felt like this special treat. Simmered in the sauce for hours its so tender and delicious. Very simple to make.
thin sliced flank steak or top round
lots of garlic and parsely chopped very finely
grated cheese (I use a 50/50 mix of parmesan and romano)
bread crumbs
olive oil
salt and pepper
lots of butchers twine

Season the meat with salt and pepper, spread on the garlic and parsley mix, sprinkle with the grated cheese and bread crumbs, drizzle with olive oil. Next roll up and tie nice and tight so it doesn't fall apart in the sauce. Simmer for at least 3 hours, remove twine and slice.
*you can also simmer in a simple marinara sauce
** it's also very tasty in a brown sauce like a marsala and served over white rice

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