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Let’s Make Braciole
I will post a video soon
I'm still getting my feet, hands, body, and fingers wet after surgery, so thanks for hanging in there with me.
Things are moving along, and I have some new plans for DelPaggio's Cucina, including better videos as we move to a new home with better facilities.
I will also do some local reviews for our neighborhood food lovers and anyone contemplating a trip to Fresno or surrounding areas.
For today I want to give you a little treat to think about until I make the video.
Braciole is traditional for some Italians and especially Sicilians. My Nona always made braciole for the weekend sauce. Even if she was adding meatballs, sausage, or pork chop, braciole was in the pot, also.
My Nona's version of braciole differs from the traditional one with pine nuts and prosciutto.
Her's had cherry peppers (hot) stuffed with provolone and then chopped up. She added fresh basil and oregano to the steak along with the peppers.
For the steak, she would rely on my Papa to find the most tender cut of beef to pound flat before adding the ingredients above.
After getting everything together, she would roll the steak up and tie it with butcher twine in three or four places, depending on the size.
Then came the best part of the day as she sauteed the braciole in olive oil and garlic before adding the braised braciole to the sauce.
The house smelled terrific with the braising of the braciole, and the smell of sausages and meatballs filled the air.
The tomato sauce (not gravy) was always the hit of the meal, and sitting here typing this, I can't wait to make this for you on a video. Of course, you could try it before I post the video and let us know how it came out.
Or if you have a different recipe feel free to share it on this post.
Mark & Patti
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