Here is the old fashioned Braciole. This is easy and may be made ahead of time.
The version I have here is a simple one which is rolled with garlic, Italian parsley and bacon.
Serving: Serves 8-10
- 3 pounds sirloin roast trimmed and sliced on a meat slicer to 1/8th inch thickness
- 2 bunches fresh Italian flat leaf parsley
- 1 bulb fresh garlic (separate into cloves)
- 2 pounds bacon
- Wooden tooth picks
- Take the Italian parsley and cut the leaves from the stems and discard the stems.
- Peel the cloves of garlic.
- Take the bacon and cut the entire set of slices intact as they come out of the pack into one inch pieces.
- Prepare a food processor with the chopping blade in place (my Mom used a chopping bowl and a hand held chopper).
- Place enough parsley in the food processor to loosely fill the container and add one clove of garlic cut in 3 pieces.
- Chop the parsley and garlic until finely chopped but not pasty.
- Add about 1/3 pound of bacon to the chopped parsley and chop again until the mixture is a greenish paste that is spreadable.
- Lay the sirloin slices out on a cutting board or large plate and sprinkle with salt.
- Spread the parsley and bacon mix thinly across the meat with a table knife.
- Roll up the slices and secure with two (or three if needed) tooth picks and set aside on a platter.
- Repeat the chopping and spreading until all of the meat has been used up.
- Place a large (10-12 quart) saucepan on the stove and place 3/4 inch of extra virgin olive oil on the bottom and heat.
- When the oil is hot, place braciole in the pot one thin layer and brown on all sides.
- When browned, remove and continue with another layer until all braciole are browned and removed.
- Place braciole in your favorite home-made pasta sauce and cook for 45 minutes or so.
- Watch them carefully that they do not overcook.
- They should be tender but they should not fall apart.
- When cooked remove carefully and place in a bowl to await the completion of cooking of the sauce.
- Return the braciole to the hot sauce to heat up before serving.
- Serve directly to the individual plates or serve in a bowl with some sauce to help keep them warm.
How to make a Neapolitan Ragù ( Meat & Tomato Sauce)