Braciole

This is an Italian staple and a little something extra, besides the meatballs and sausage to be enjoyed with pasta. Normally this would be browned in a large sauce pot along the sausage before adding the ingredients to make “the gravy.”

In our family “the gravy” was tomato sauce that cooked for hours along with braciole, meatballs and sausage as opposed to Marinara which was always referred to as quick gravy, and could be cooked in an hour.

After browning, the braciole would simmer in “the gravy” for hours making a most tender and delicious addition to the meal. Enjoy!

Braciole

Ingredients
    1 or 2 garlic cloves (to taste), minced
    2/3 cup grated Pecorino Romano
    1/3 cup grated provolone
    2 tablespoons chopped fresh Italian parsley leaves
    2 tablespoons olive oil
    Salt and freshly ground black pepper
    1 (1 1/2-pound) flank steak

Directions

Stir the first 5 ingredients in a medium bowl to blend. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the mixture evenly over the steak to cover the top evenly. Starting at the short end, roll up the steak like a jelly roll and tie the steak using butcher's twine. Sprinkle the braciole with salt and pepper.

In a large sauce pan add a little olive oil to the bottom and brown the brociole along whatever meat you use to add flavor to your gravy. Add your tomatoes, garlic, etc and bring to a boil. Lower the heat and simmer for as long as your recipe calls for (about two hours). When “the gravy” is done carefully remove the braciole (falls apart very easily), plate it up, remove the twine and slice.

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