Sicilian Brasciole a la Lena Recipe

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Most Helpful Positive Review

Nov 05, 2005

My grandmother made brasciole every Sunday with her "gravy", tomato sauce to most people... Brasciole can be made with pork, veal or beef but the key is whichever meat you use it has to be extremely thin otherwise it will be difficult to roll and may not get as tender as it should. Brasciole is a versatile recipe as you can really play around with the stuffing ingredients, i.e different cheeses, capicola, my grandmother used to put hard boiled egg in hers (cheaper than pine nuts!!)

—JULIENNES

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Most Helpful Critical Review

Mar 09, 2008

I had a hard time getting this one together. It also got a little bit burned on the bottom (!). I'm going to attempt this again, because I like the idea and the flavors are nice...will update. Thanks for the recipe!

—SunnyByrd

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29 Ratings

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Feb 27, 2006

Excellent! My only change will be the next time is to put a little more cheese and use italian parsley. I browned them and put in crockpot. Steak was very tender.

—mer3438

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Jun 11, 2007

I made this for the Soprano's final episode party (which was disappointing) but the recipe was the hit of the party! A couple of suggestions to make this easier and tastier: mix the onion mixture with the bread crumb mixture and add enough EVOO to make it bind and then spread it on the meat. I also used panko bread crumbs and Italian seasoning to give the stuffing more flavor. I used toothpicks to keep them all together and they worked great. Add a little bit of red wine to the spaghetti sauce for flavor and use the crock pot for very tender meat. I was in a hurry so I used the high setting for 5 hours and it came out perfect. I will definetly make this again!

—WINELOVER813

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Oct 27, 2003

try to use fresh bread crumbs (day oldfew days old bread)and i like fresh herbs......excellent recipe...

—Southern GurL

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Oct 16, 2007

Okay, gotta admit, I would never have even heard of braciola if I hadn't seen Everybody Loves Raymond. So kudos to Debra for getting this to taste right, because it is quite a tricky recipe, but fantatsic when it's done. It took some time to tenderize the meat and get the ingredients the way I needed them, but after rolling the meat and getting them simmering in the sauce, it's just a waiting game. I substituted dried cranberries for raisins, which were tart and sweet and my dad and sister's favorite parts of the inner stuffing. A wonderful Sunday meal to make with extra pasta I had lying around the kitchen.

—markolomeu

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Oct 09, 2005

I have made better

—SHogue

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May 27, 2011

made this recipe exactly as is; it was superb. In my opinion, it does not need any tinkering. Our grass-fed beef really shone in this recipe. EVERYONE loved it - my husband, my kids (3 & 4), my parents, and my brother and sister-in-law. Sauce was so good the leftovers were kept and put on noodles for lunch the next day! Now THAT's a good recipe! Thanks for sharing!! It'll be appearing often on our dinner table.

—edelmanweiner

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Nutrition

Calories
807 kcal
40%

Carbohydrates
58.9 g
19%

Cholesterol
116 mg
39%

Fat
42.6 g
66%

Fiber
8.1 g
32%

Protein
45.2 g
90%

Sodium
1255 mg
50%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sicilian Brasciole a la Lena

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 807
Calories from Fat: 384

% Daily Value *
Total Fat 42.6g 66 %
Saturated Fat 12.8g 64 %
Cholesterol 116mg 39 %
Sodium 1255mg 50 %
Potassium 1469mg 41 %
Total Carbohydrates 58.9g 19 %
Dietary Fiber 8.1g 32 %
Protein 45.2g 90 %
Sugars 25.9g
Vitamin A 24 %
Vitamin C 17 %
Calcium 21 %
Iron 71 %
Thiamin 56 %
Niacin 171 %
Vitamin B6 82 %
Magnesium 41 %
Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.