Braciole
Originally published in the Holiday 2010 issue of FOX CITIES Magazine.
Armed with aprons, fresh spices and the kitchen stove, the family of Jeannie Pierri-Brice, owner of Frank’s Pizza Palace, prepares a traditional, simmering Italian gravy.
Unlike gravy commonly used over potatoes, traditional Italian gravy is tomato sauce flavored with meatballs, sausage, lamb, shank and Braciole—meat rolled around cheese and herbs.
At mealtime, the “gravy meat” is pulled from the sauce and divided into two serving bowls, one for each end of the table. Braciole is Jeannie’s favorite of the gravy meats because of how the fresh chopped garlic used to flavor the beef lingers and mixes with the tomato sauce.
Pound beef until flattened to 1/8″ thick. Cut beef into 3″ x 5″ pieces.
Combine Parmigiana, garlic, parsley, salt and pepper. Mixture will be lumpy and sticky.
Rub mixture evenly over each piece of beef and roll, folding in the cheese mixture. Fasten beef rolls with toothpicks.
Heat olive oil in skillet. Brown rolls evenly on all sides. Add to gravy (i.e. tomato sauce).
Simmer until tender and enjoy!
Serves 4.
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