Poor Girl Braciola

Since dad's visit I've been "food" reminiscing... Ahh I can smell the aroma from mom's kitchen. It would make you feel like you had not eaten all week! Well, I had frozen some of my home made sauce and decided to make "Braciola".

Poor Girl BraciolaBraciola is the Italian term for a thin, rolled, stuffed piece of meat or even fish that is braised in stock or wine. There are many variations. My favorite is stuffed with hard boiled eggs and prosciutto. Unfortunately, my current financial status forced me to alter the recipe to fit my purse! These types of alterations are something I have mastered over the years, and even mom said it was delicious back in the day.

You will need:
6 thin sliced steaks, about 1/8" thick (round, flank, or sirloin)
meat tenderizer
1 small onion
4 cloves garlic
1 loaf of Italian bread
3 tablespoons olive oil
3 eggs
1/4 cup grated Parmesan or Romano cheese
salt & pepper

Begin by sprinkling the steaks with meat tenderizer on both sides. Cover with plastic and refrigerate for 45 minutes. No need to tenderize if you use a top cut! Next, I cut the bread into 1 inch cubes, dice onion and garlic. Then I saute the onion and garlic in oil until it's tender. At that point I reduce the temperature to lowest possible. Next, I add the bread cubes, parsley, and eggs. Season with salt and pepper to taste. Mixing constantly, I add the grated cheese a little at a time. Continue to mix and cook until mixture is the consistency of wet stuffing. Remove from heat.
Spoon stuffing onto steak and roll.
Then I tie the rolls with kitchen string and put into my pot of sauce. Cook in the sauce on low until braciola is done. Remove from sauce and slice. Spread some sauce on a warm platter and transfer slices. Top with a bit more sauce. Serve with spaghetti or your favorite pasta and sauce.


Anonymous said…
Omigosh, I love braciola. My zia used to make it with chopped boiled egg, but I always liked my nana's plain jane version - very similar to yours, with just a breadcrumb and cheese stuffing - best. I've got some lovely thin top of the round in the freezer right now...

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