Wednesday, October 20, 2010


This braciole recipe is very dear to my heart, this is my dad's signature dish. My dad Vito did most of the cooking when I was growing up. Coming from Bari which is located in the southern part of Italy,where they are know for being the best cooks specializing in all cuisine. Cooking came natural to my dad, except when he made those garlic muffins.
This recipe takes about 3 hours to make, but well worth the time, and effort.

1 flank steak
salt and pepper
2  24 oz jars of spaghetti sauce
5 cloves fresh garlic chopped
handful fresh parsley chopped
1 medium onion chopped
1/2 cup shredded Parmesan cheese
1 package hot spicy Italian sausage
String to tie meat
1 pound cooked thin spaghetti
Chop garlic, onions, and parsley. Hand mix all these ingredients with the cheese.
Salt, and pepper flank steak, place raw strips of bacon on meat. Place cheese, garlic, onion, and parsley mixture. Roll up, don't worry about the filling that falls out, we will toss that into the gravy.
Tie string around the meat. I prefer this to toothpicks which get lost in the meat.
Fry the braciole with the sausage, until the meat is brown.
Place meats with both jars of spaghetti sauce, add 2 jars of water. This will cook on medium low and evaporate with in the 3 hours, the meats will fall apart fork tender.
You want the gravy to simmer,  with small bubbles not a hard rolling boil.

1 comment:

  1. OK. I'm setting aside 3 hours kitchen time next weekend to cook this. It sounds absolutely delicious!  ツ