Recipes

... Braciola

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"Braciola” is prepared by many Italians for Christmas Eve dinner in the Lucca area of Italy where my dad’s family originated. My grandmother often prepared this for the family and I have “borrowed” the recipe from good friends Tony and Carolyn Marchetti.

Ingredients:

 2 LBS OF ROUND STEAK OR SHOULDER BEEF, POUNDED ¼” THICK
¼ CUP WHITE RAISINS
1 GARLIC CLOVE, MINCED
1-TABLESPOON PINE NUTS
¼ POUND SWEET ITALIAN SAUSAGE
¼ CUP FRESH CHOPPED PARSLEY
¼ CUP GRATED PARMESAN CHEESE
½ CUP FRESH FINE BREAD CRUMBS
¼ CUP OLIVE OIL
SALT & PEPPER TO TASTE

Preparation:

MIX THE ABOVE INGREDIENTS TO MAKE A SUBSTANTIAL FILLING; SPREAD THE BEEF OUT FLAT. START SOAKING THE RAISINS IN HOT WATER FOR 10 MINUTES. DRAIN AND MIX WITH OTHER INGREDIETNS. SPREAD THE FILlING EVENLY OVER THE BEEF. SPRINKLE WITH SALT AND PEPPER. ROLL UP, JELLY-ROLL FASHION AND TIE WITH STRING IN ENOUGH PLACES TO KEEP IT TOGETHER.

IN A HEAVY LIDDED, FLAMEPROOF CASSEROLE OR CAST IRON DUTCH OVEN, HEAT THE OIL. BROWN THE ROLL WELL ON ALL SIDES. WHEN THOROUGHLY BROWNED, SPOON OUT ALL BUT A TABLESPOON OF COOKING OIL. ADD ONE DICED ONION & TWO CHOPPED CLOVES GARLIC; SAUTE` UNTIL SOFT BUT NOT BROWN.
 
ADD 2 LARGE CANS (3LBS. 8 OZ EACH) ITALIAN TOMATOES FORCED THROUGH A SIEVE
1 CAN TOMATO PASTE
2 TOMATO-PASTE CANS OF ZINFANDEL
2 TBLS. SUGAR
1 TSP. SALT AND ½ TSP. PEPPER
2 TSPS. DRIED BASIL 
SIMMER 10 MINUTES
Serve With:

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927