For Alice, there are many spellings for the dish, Bracciole,
Bracioline and also sometimes
called Involtini of Beef. Here's an Emeril recipe that is great!
Bracciole Recipe courtesy Emeril Lagasse, 2004
12 thin (1/4-inch thick) slices bottom round beef (about 2 1/2
pounds)
1/4 cup olive oil
6 tablespoons melted butter
Salt and freshly ground black pepper
6 cloves garlic, minced
6 tablespoons finely grated Parmesan
1 cup Italian-style bread crumbs
1/2 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leves
4 hard-boiled eggs, chopped
2 tablespoons capers, drained
2 teaspoons Essence, recipe follows
Emeril's Meatballs, recipe follows
1 onion, thinly sliced
1 cup red wine
1 recipe Marinara Sauce, recipe follows, or 8 cups of your favorite
marinara sauce
Pasta, for serving
Place the beef slices between sheets of plastic wrap, working 1 or 2
at a time, and pound
with a meat pounder or rolling pin until very thin, about 1/8-inch
thick. Remove the plastic
wrap and repeat with the remaining meat slices. Rub the meat slices
on both sides with 2
tablespoons of the olive oil and the melted butter. Season the meat
on both sides lightly
with salt and pepper. In a mixing bowl combine the garlic, Parmesan,
bread crumbs,
parsley, basil, boiled eggs, capers, and Essence and toss to
combine. Divide the bread
crumb mixture evenly among the slices of meat, about 1/3 cup of
stuffing for each slice of
meat, spreading to within 1-inch of the edges. Carefully roll each
piece of meat into a tight
cylinder so that it resembles a fat cigar. Use toothpicks to secure
the meat.
In a large Dutch oven, heat the remaining 2 tablespoons of olive oil
over medium-high heat
and brown the rolled meat and meatballs, working in batches, until
well browned on all
sides, about 6 minutes. Remove the browned meat to a plate and set
aside. To the pan
with the oil and meat juices, add the onion and red wine; bring to a
simmer and cook until
wine is reduced and onion is softened. Return all of the browned
meat to the pan, add the
marinara sauce, and bring to a boil. Cover, reduce the heat so that
the sauce just simmers,
and cook the bracciole in the sauce, stirring occasionally, for
about 2 hours or until the
meat is very tender. If the sauce gets too thick during this time,
thin by adding a bit of
water as necessary. Remove the toothpicks from the bracciole and
serve with the marinara
sauce over cooked pasta.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
Tirsch, published
by William and Morrow, 1993.
Emeril's Meatballs:
2 slices white bread
1/2 cup milk
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
1/2 cup minced onions
1 tablespoon minced garlic
2 tablespoons minced fresh parsley
Salt and freshly ground black pepper
Place the bread in a shallow baking dish. Pour the milk over the
bread and let sit for a
couple of minutes. In mixing bowl, combine all of the meats. Add the
minced onions, garlic,
parsley, and soaked bread. Mix well. Season with salt and pepper.
Form the mixture into
large balls. Use as directed in the recipe.
Marinara Sauce:
1/4 cup olive oil
1/4 cup chopped pancetta or bacon
1 medium onion, finely chopped
6 cloves garlic, minced
2 (35-ounce) cans whole Italian plum tomatoes, crushed with your
hands, with juices
1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh basil leaves
In a large saucepan or Dutch oven, heat the olive oil over medium
heat and, when hot, add
the pancetta and cook until golden brown and slightly crispy, about
3 minutes. Increase the
heat to medium-high and add the onion and cook until softened and
beginning to
caramelize, about 6 minutes. Add the garlic and cook until fragrant,
1 to 2 minutes. Add
the tomatoes along with their juices and stir to combine. Add the
oregano, salt, and
crushed red pepper, reduce the heat to a simmer, and cook for 30 to
40 minutes, or until
the sauce is slightly thickened. Add the basil, stir to combine, and
let sit for 5 minutes
before serving.
Yield: about 2 quarts
Anita Duncan
amdthequeen@hotmail.com
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This is for Alice who requested a recipe for Braciole. Really quite
simple. Just be sure to
tie it up tightly so it doesn't break apart.
Beef Braciole
1 1/2 pounds flank, skirt, or top of the round steak
2 garlic cloves, finely chopped
1/4 cup fresh parsley
1/4 cup freshly grated parmesan cheese
1/4 cup bread crumbs
1/2 tsp salt
Flatten steak to about 1/4 inch thick. The meat should measure about
5 x 8 inches, so cut
to size if they are too large. (I live in Boston and our supermarket
actually has the beef
packaged as braciole cut). Cover the steak with the garlic, parsley,
cheese, bread crumbs,
salt and pepper. Roll up the steak jelly-roll fashion, and tie it
securely with cotton
(butcher's) string. Heat about 1/3 cup olive oil in a skillet. Brown
the braciole for about 10
minutes, turning to brown on all sides. Add them to your favorite
tomato sauce recipe, and
simmer for about 1 to 1 1/2 hours, until they are tender. Stir them
occasionally so they
don't burn on the bottom of the pan.
Variation: I also layer them with thin slices of hard-boiled eggs,
and a few raisins, before
rolling them up.
Hope this is what you are looking for. When making a big pot of
sauce, I also brown up a
few center cut pork chops, and meatballs. The mixed flavors of the
braciole, pork and
meatballs are delicious.
M248@aol.com
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Hi,
This is for Alice who is looking for a meat dish called "bragiole".
I believe she is referring to
bracciole which is thin sliced meat stuffed with cheese and spices
and cooked in a tomato
sauce. There are many versions as people stuff with a lot of
different things. She can go
online and with the correct spelling find a lot of versions. She may
enjoy this inexpensive
version made with hamburger which is sooo good and much liked by
menfolk and children.
It is good enough to serve for company.
Karen
grmowalker@hotmail.com
Italian Stuffed Meat Loaf
1 lb lean ground beef
1/2 cup liquid
1 egg
1/4 tsp garlic powder
1/2 tsp salt
1/2 cup dry bread crumbs
4 oz sliced mushrooms, cooked and drained (or use canned)
1/2 cup onion, cooked
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried basil
3/4 cup shredded mozzarella (or more)
1-16 oz can tomato sauce
In a bowl combine first five ingredients. Mix thoroughly. On a sheet
of aluminum foil pat
mixture into a 10x14 inch rectangle. Sprinkle rectangle evenly with
crumbs, dried spices,
onions, mushrooms, and cheese. Roll the meat like a jelly roll. Seal
the ends and join by
pinching and patting, so that no filling shows. (The loaf may be
frozen at this point by
wrapping in the foil to seal out air and placing on a cookie sheet
in the freezer until
hard.) Place loaf in a 13x9x2 in. baking dish. Pour tomato sauce
over. Cover with your
piece of foil and bake 50 to 60 min. (If using frozen loaf, bake 20
min. longer.) Serves 5-6
HINT: Make 2 loaves at a time. Fix one for dinner, freeze one for
later. Great with cooked
pasta to soak up the sauce.
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For Alice-
She wanted a recipe for Bracciole. It is the Italian equivalent to
German Roladin. This is the
way my grandmother made it, but there are several variations. This
is very simple.
You will need:
Round steak, cut thin for Bracciole- any butcher will know what it
is.
Garlic, chopped
Italian flat leaf parsley, also chopped
Grated Italian Romano cheese
Salt and fresh ground black pepper
Proscuitti (that is Italian ham- can also use thin slice Genoa
salami)
optional bacon, fried semi crisp, or pancetta, diced and lightly
sautéed
optional oregano, basil, flavored bread crumbs, and hard boiled egg
Lets start. Get some butcher's twine ready- a roll to cut if
possible, a deep chicken frying
skillet or Dutch oven, olive oil- enough to lightly coat bottom of
pan. Chop cloves of garlic,
one for each bracciol and set aside; chop and fill a half a cup of
parsley- set aside. Have
ready enough grated cheese to sprinkle on however many bracciole you
are going to make.
Bracciole round steak- however many you want (six is a good start).
Chopped two hard
boiled eggs- optional, Dried oregano- Turkish if you can find it,
wax paper to work on. Lay
wax paper on work surface, and lay steaks out on the wax paper.
Place one slice of
proscuitti on each piece of meat; sprinkle each with chopped garlic,
salt and pepper to
taste (watch salt as proscuitti and cheese are salty enough).
Sprinkle each with grated
cheese; Sprinkle each with parsley, basil, and oregano. Add chopped
egg if wanted and
also bacon or pancetta. Starting at the long side, roll the filled
meat up holding in all of
stuffing. Try to make the seam be on the bottom. To make tying easy,
just starting under
one end, bring the twine up and around, tie the meat closed and cut
extra twine so there
are no long pieces hanging loose. Tie at intervals stopping when you
get to the other end.
Tie each bracciole. Preheat the pan, add oil, then on medium high
heat brown the
bracciole all around. Be careful not to burn. Then remove them from
the pan and set aside.
Now is the time to make your spaghetti sauce. Saute onion and
garlic; add Italian
sausages and brown them; add large can of tomatoes and paste and
Italian seasonings.
Stir well. Add braccioles back to pot, lower heat and let all simmer
till bracciole are
cooked and tender, up to two or more hours. Now add your cooked
meatballs and let all
simmer for half an hour, then enjoy the whole thing. Take braccioles
from sauce, cut
strings, and slice in pieces- about three or four to a bracciole.
Hint- I like to make my sauce the day before we eat it. It helps all
the flavors to meld
together. Is much tastier. Hope this helped.
Elizabeth- food lover extraordinaire
Ebass815@aol.com
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