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Old 01-31-2011, 05:17 PM   #11
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Never made it or had it... sounds wonderful...
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Old 01-31-2011, 05:21 PM   #12
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Never made it or had it... sounds wonderful...
This is when I got reintroduced to it..... Braciole Recipes
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Old 01-31-2011, 05:31 PM   #13
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Oh sure try and muddy the waters on this...
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Old 01-31-2011, 05:38 PM   #14
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This is when I got reintroduced to it..... Braciole Recipes
Once a year my mom would make homemade raviolis with sweet filling (she added sugar to the cheese mixture) and meatballs with raisins and pine nuts in them. My grandpa had to have that meal once a year so my mom carried on the tradition. For the record I hated it!!
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Old 01-31-2011, 05:42 PM   #15
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Frank you must try making braciole it's wonderful!!! When my children lived at home I always made a Sunday Gravy with meatballs, sausage, pork ribs, and braciole, the kids devoured it all week long... I miss that tradition now that the buggers are grown and in different states ... But this weekend is the weekend for a big pot of this sauce, some great Chianti, and even better friends...
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Old 01-31-2011, 05:45 PM   #16
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Once a year my mom would make homemade raviolis with sweet filling (she added sugar to the cheese mixture) and meatballs with raisins and pine nuts in them. My grandpa had to have that meal once a year so my mom carried on the tradition. For the record I hated it!!
Msmofet the raisins and pinenuts are a Sicilian thing also...
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Old 01-31-2011, 06:51 PM   #17
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Oh sure try and muddy the waters on this...
Just giving you options is all....
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Old 02-01-2011, 09:25 AM   #18
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Msmofet the raisins and pinenuts are a Sicilian thing also...
Yes I know. My grandfather had eaten this at a friends house and liked it so he would have my grandmother make it once a year. Thats the story I heard. And my mother made it once a year usually around the anniversary of her moms passing.
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Old 02-01-2011, 11:42 AM   #19
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Thank you so much for this recipe. I have never made this for two reasons. Until a few years ago I had never heard of it. And on the few occasions when I thought I would try to do one I could not figure out how to spell it! I am printing out this recipe.
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Old 02-01-2011, 12:11 PM   #20
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Thank you so much for this recipe. I have never made this for two reasons. Until a few years ago I had never heard of it. And on the few occasions when I thought I would try to do one I could not figure out how to spell it! I am printing out this recipe.
Thank you, you're welcome and OMG I PMSL!! THANK YOU for the giggle!!
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Msmofet's Beef Braciole [B][U][COLOR=black]Msmofet's Beef Braciole[/COLOR][/U][/B] [COLOR=black]Makes 4 Braciole[/COLOR] [LIST] [*][COLOR=black]4 Thin sliced beef top round steak for Braciole (2 packages with 2 steaks in each)[/COLOR] [/LIST][B][U][COLOR=black]Filling Ingredients:[/COLOR][/U][/B] [I][COLOR=black]These measurements can be adjusted to your taste.[/COLOR][/I] [LIST] [*][COLOR=black]6 cloves Fresh garlic or to taste - minced fine or grated [/COLOR] [*][COLOR=black]1/4 cup Onion - minced fine [/COLOR] [*][COLOR=black]1/4 cup Fresh basil - chopped fine [/COLOR] [*][COLOR=black]1/4 tsp Fresh oregano - chopped fine [/COLOR] [*][COLOR=black]1/4 cup Fresh parsley - chopped fine [/COLOR] [*][COLOR=black]1/4 cup Fresh grated Romano cheese [/COLOR] [*][COLOR=black]1/4 cup Fresh grated Parmesan cheese [/COLOR] [*][COLOR=black]1.5 cup Bread crumbs [/COLOR] [*][COLOR=black]Ground hot red pepper flakes - to taste [/COLOR] [*][COLOR=black]Ground Sea Salt - to taste [/COLOR] [*][COLOR=black]Ground peppercorns - to taste[/COLOR] [/LIST] [LIST] [*][COLOR=black]Choice of oil (Extra Virgin Olive oil, Canola oil, Grapeseed oil or combo)[/COLOR] [/LIST][B][U][COLOR=black]Tying and Frying:[/COLOR][/U][/B] [LIST] [*][COLOR=black]Butchers twine [/COLOR] [*][COLOR=black]Choice of Oil for frying[/COLOR] [/LIST][B][U][COLOR=black]Directions: [/COLOR][/U][/B][LIST=1] [*][COLOR=black]In bowl mix all above filling ingredients [B]EXCEPT[/B] oil; mix well. [/COLOR] [*][COLOR=black]Add just enough oil to hold filling together. [/COLOR] [*][COLOR=black]Taste and adjust seasoning if needed. [/COLOR] [*][COLOR=black]Place steaks slice on board and cover with wax paper. [/COLOR] [*][COLOR=black]Pound with flat side of mallet thinned down to about 1/8 inch, making sure not to tear. [/COLOR] [*][COLOR=black]Spread 1/4 of the filling on 3/4 of the steak closest to you. [/COLOR] [*][COLOR=black]Roll steak jelly roll style to the end. [/COLOR] [*][COLOR=black]Secure the roll with butchers twine about 1 inch apart till you reach the end. [/COLOR] [*][COLOR=black]In heavy frying pan heat thin coating of oil. [/COLOR] [*][COLOR=black]Brown rolls on all sides. [/COLOR] [*][COLOR=black]Remove and drain. [/COLOR] [*][COLOR=black]Simmer in Tomato Sauce (preferably homemade) for about 1 1/2 hours or until tender.[/COLOR] [/LIST][COLOR=black]Enjoy![/COLOR] [B][/B] [B][U]Braciole Pictures/Tutorial[/U][/B] Beef top round for Braciole [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_1.jpg[/IMG] Pound thin with flat side of mallet or bottom heavy frying pan [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_3.jpg[/IMG] Spread with 1/4 of the filling [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_5.jpg[/IMG] Roll jelly roll style [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_6.jpg[/IMG] Tie roll with an anchor 1/2 loop [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_8.jpg[/IMG] Secure with twine every inch (I did butcher’s knots) to end of the roll [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_9.jpg[/IMG] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_10.jpg[/IMG] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_11.jpg[/IMG] Continued Below 3 stars 1 reviews
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