Braciole - Stuffed Meat Rolls

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Braciole - Stuffed Meat Rolls

Book Description

Men's social clubs have defined Italian-American culture for generations. As the author explains, grandmothers and mothers passed on the family recipes to their sons. When the sons grew up, they prepared the family recipes for each other at clubs like Pacific Street Social Club in East New York in Brooklyn. This proud tradition created a sense of community that is still alive today among Italian Americans.

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The Men of the Pacific Street Social Club Cook Italian: Home-Style Recipes and Unforgettable Stories

Authors: Gerard Renny

Date: April 1999

ISBN: 0688156177

Publisher: Cookbooks

Hardcover

ORDER/INFO

Braciole - Stuffed Meat Rolls
Recipe from: The Men of the Pacific Street Social Club Cook Italian
by Gerard Renny
Cookbook Heaven at Recipelink.com

Makes 4 to 6 Servings

1 1/2 pounds flank steak, cut and pounded into thin slices about 4 inches wide by 6 inches long
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese, plus extra for serving
4 cloves garlic, minced
1/2 cup minced fresh parsley leaves
3 tablespoons olive oil
4 cups basic Marinara sauce (or follow from step 2 of Sunday Gravy recipe)
2 pounds cooked pasta

Season the meat on both sides with salt and pepper to taste.

In a bowl, combine the 1/2 cup Parmesan, garlic, and parsley. Divide the mixture among the meat slices, spreading it into an even layer, and roll up each slice to enclose the filling. Secure each roll with string or toothpicks.

In a casserole set over moderately high heat, heat the oil until it is hot. Add the rolls and cook them, turning, until browned on all sides, about 5 minutes. Add the marinara sauce (or follow from step 2 of Sunday Gravy recipe), bring it to a boil, and simmer the mixture, stirring occasionally, for 1 to 1 1/2 hours, or until the meat is tender.

Transfer the meat to a platter and remove the strings or toothpicks. Return the meat to the sauce and simmer until heated through. Serve with your favorite pasta and freshly grated Parmesan.

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