Braciole

I can remember Sundays at my gramma's house from as young as five years old. Being Italian this is a huge day for our culture. My family makes a big pot of gravy (red sauce w/meat) and a ton of other amazing foods. I have about ten Aunts and Uncles just on one side. That isn't including spouses and cousins!  Can you imagine family reunions? I met someone new every time!  My gram would stay at home with one of my Aunts (they would rotate each week) and do all the cooking, while the rest of us went to Sunday Mass. My gramma would watch it on t.v. while she cooked.

When my family got back to my gramma's house there would be a huge spread. Homemade ravioli's the size of your plate, meatballs, sausage, braciole, gravy, doughnuts, pastries, sherbert and so much more! Always meats, cheeses and olives to snack on. Plenty of espresso, coffee and other little goodies. The adults would sit at the table and my brother and I being the youngest would sit in the living room with my gramma. It was an open concept so you could still hear and see all that went on. My gramma would sit in the living room and joke about how one day we were going to tape record everyone and let them listen to how they sounded. All talking at the same time either in Italian or broken English was pretty funny as a young kid. Sundays are some of the fondest memories I have growing up. I lost my gramma at ten years old, but I gained such fond memories that will last a life time. This post is dedicated to my "Gramma Salvo".

My gramma had a huge passion for teddy bears. She had them all over the house. Everything from pictures, nic nacs, actual teddy bears and more. She was my best friend. The very first time I ever experienced tears of joy was with her. I bought her a crystal teddy bear with a diamond in the middle of it and she cried when she opened it. I didn't know why she was crying, I thought she didn't like it. Until my Aunt Cheryl explained to me that she loved it so much she cried tears of happiness. I will carry that memory with me forever. Braciole was served in my home for as long as I can remember. Here is a recipe that I have made my own......



Flank Steak
Ricotta Cheese
Pecorino Romano
Salt/Pepper
Fresh Parsley
Fresh Garlic, minced
Gravy
Olive oil
Toothpicks or String


There are so many variations of this recipe.  Feel free to mix it up a bit.  Some use bread crumbs instead of Ricotta cheese, while others add in different meats and sometimes spinach and provolone cheese.
The amount really depends on how much you want to make. I used 2 flank steaks and will give you a recipe accordingly.  This is a very basic recipe.
1/2 cup Ricotta Cheese
2/3 cup Pecorino Romano
3 tablespoons fresh parsley, chopped
2 cloves garlic, minced
salt and pepper to taste
Start your gravy on the stove as you normally would. In a bowl mix together the cheese, parsley, garlic, salt and pepper. In a skillet heat some olive oil.  In the meantime spoon on the mixture over one entire side of each of the steaks. Make sure you cover it good. Start at the smallest end of the steak and roll it up. Secure it with toothpicks or string. Place each steak in the skillet seam side down. Rotate the steak until all the sides are browned and then add it to the Gravy. Let it slow cook until completely done. I personally start this at around nine a.m. on Sunday morning and let it simmer until we are ready to eat. You don't have to cook it that long but traditionally that's how it's done. Then take it out of the gravy, let it rest a couple of minutes, remove the toothpicks or string. Cut it as you would a loaf of bread and serve it with pasta and more gravy. Homemade Italian bread, and salads are always on the table too! I hope you enjoy this as much as I have sharing and re-living it all.

Spoon the Ricotta mixture generously.


Rolled up, Secured and browning.

Also served, Italian meats (Genoa Salami, Sopressata), Fresh Mozza, tomatoes and olives

Last but not least, Italian Cream Horns. YUM!