Recipe by Anthony J. Canestro
"This recipe is so good that when my mom made these for Sunday dinner I wouldn't eat the pasta served. I hope you enjoy this recipe as much as I do. They are well worth the effort! Serve sliced over pasta."
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chopped fresh parsley
grated Romano cheese
pine nuts, toasted
ground black pepper
1 1/2 pounds
1 (32 ounce) jar
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!!)
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!
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.
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!
try to use fresh bread crumbs (day oldfew days old bread)and i like fresh herbs......excellent recipe...
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.
I have made better
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sicilian Brasciole a la Lena
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 384
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