Fall in Love with a Braciole

Denise Gianatasio is a Northport 
Village resident and freelance writer. 
She is a licensed agent at Signature 
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise 
enjoys cooking and sharing her recipes and family stories, as she wants to
inspire a warm sense of home with 
her readers. Please feel free to contact her for any advice you may need at  
dishinwithdenise@yahoo.com.

“Whatta’  braciole !” A classic Sicilian  favorite.  Some may argue that this delicious dish might be a traditional Neapolitan recipe? Either way this tender meat roll  is stuffed , bursting with a flavorful center filled with a tasty breadcrumb stuffing and hardboiled eggs ~ and always proves to be a real winner with all! Nothing says  love… like good food!  This was one of my Mother’s specialties and for that it is very near and dear to my heart. The egg stays completely in tack even though it simmers for a while. When the braciole is sliced, the egg really looks great~ front and center of this delicious dish. You can serve on top of polenta, orzo’s, or just as is ….of course with a  full bodied glass of red wine. You can prepare ahead of time and refrigerate until ready to heat and serve. The flavors just become more enhanced! Food really does makes memories…every bite takes you~ home! Guaranteed to bring out the love in all those lucky enough to share this delicious meal with you!   Bring your love to life and onto a  real …roll!   “Happy Valentines Day!” 

 Serves 4
1-½ lbs of beef top round or flank steak 6 slices
      (ask butcher to pound thin and tenderize with mallet)
Toothpicks or butchers twine for securing rolls
Salt and fresh ground pepper to taste
6 hardboiled eggs (peeled and cooled) 1 for each roll
½ cup olive oil (plus more for sautéing rolls)
2 stalks celery diced (include leaves)
1 carrot diced
1 Vidalia onion
1 garlic clove minced 
¼ cup finely chopped leeks
10 slices Boars’ Head thin sliced Italian salami 
   (deli dept)
½ cup pignoli nuts (more or less as desired)
¼ cup fresh fennel and fronds
Small handful of raisins (Sicilian touch)
6 large oval cherry tomatoes diced small
4 –5 large mushrooms diced
¾ cup fresh chopped parsley ½ cup fresh chopped basil
¾ cup seasoned Italian bread crumbs 
    (toasted with 1 T of butter till light golden)
½ cup or more to taste of grated cheese
Pinch of red pepper 
½ cup beef broth
Splash of red wine
1 bag of tender petite frozen peas
Extra sliced mushrooms for sauce 

In a frying pan sauté onion leeks in olive oil until soft and golden, add diced salami for a minute. Add garlic and tomatoes for 3 minutes.  Remove. Now add butter to pan and toast breadcrumbs and pignoli nuts to toast~ (watch flame ~stir constantly) Add that to onion mixture in bowl. Sautee in pan celery, carrots, fennel, after 5 minutes or when vegetables are soft~add raisins, all fresh herbs and spices, stir and add ½ cup of beef broth. Cook 2 more minutes. Add to mixture in bowl, add grated cheese and mix all ingredients to make stuffing. Taste for salt and pepper. Lay out in front of you horizontally and divide mixture evenly among rolls, spreading thin layer from top to bottom. Place egg close to your end and the slowly begin rolling up wards~ pushing and tucking the stuffing back into roll if you can. Use tooth picks at ends if needed or twine to secure. Next brown all the rolls in a large frying pan with a little more oil on high flame until browned on all sides. Be careful not to break rolls while turning. Keep watch on heat so as not to burn. This takes about 20 minutes. Now add more beef broth and splash of red wine to just cover bracoiles and simmer on low for 40 minutes.  (Can add more sliced mushrooms to broth~ I do. Now add 1 bag of frozen petite peas and cook for 5 more minutes. Remove rolls from broth and cool in refrigerator (helps to slice meat into ¾ “ using sharp knife. Place on serving platter, spoon with broth sauce and peas, warm up to serve.  Kisses and Hugs are on the way! Xo Denise