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Old 05-04-2007, 12:02 PM   #11
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Hey, it pays to have a "Sherlock Holmes" on our side!!!!!!!!! Thanks Katie E!!!!!!!!


"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 05-04-2007, 12:12 PM   #12
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Braciole or Brasiole is a Main dish. Probably every Italian family has their own 'traditional' way of preparing it. You can use Flank (but it can be tough), or veal, pound it thin, fill w parmesan, pine nuts, basil or spinach, prosiutto), roll up and tie w kitchen twine. Put in a big dutch oven w tomatoees, herbs, spices, red wine & cook till cooked through. Will go look for my exact recipe, but if you do a search here, I recall one from Buckytom & another from Constance. You can also cook up some meatballs & sausage at the same time.

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Old 05-04-2007, 04:23 PM   #13
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Katie E, You are quite a gal. Glad to know you. Have copies of most of your recipes. Aria
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Old 05-04-2007, 05:01 PM   #14
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Thanks for the compliment, Aria. My family never complained about anything I put in front of them. Been cooking for about 50 years now. Whoa! Can it really be that long?!
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 05-05-2007, 07:46 AM   #15
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I guess I am lazy when it comes to Braciole. The local italian market sells the thin meat in a package labelled "braciole" so I don't know what cut it is except beef. I then stuff it with my meatball mixture, roll it and secure it with toothpicks. I throw them, along with italian sausage and meatballs, into my sauce and let it cook for hours. I serve it as a side to whatever pasta I am serving - not a main dish nor an appy.

My girlfriend recently brought briocole for an appy, stuffed with romano and proscuitto and simmered in a little bit of tomato sauce, it was very good.

Michele Marie
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