Fratelli Perata Braciole
days you just feel like letting loose. I think that is why cooks
everywhere learned to pound tough cuts of meat to tenderize them: first
it made something delicious out of something not so great; and second,
pounding dinner until tender harkens back to an earlier era. Alleged
transgressions can easily be forgiven if dinner’s absorbed the pent-up
thoughts the cook might have. In any event, pound out the emotions of
the day on something that rewards you for the pounding, roll it up with
leftover stuffing, cook in leftover sauce and the results are amazing.
Serve this with Tre Sorelle and the night is set. And you’ll be relaxed.Braciole:
2 pounds round steak, thin slice, not roastStuffing:
8 ounces each ground beef and pork
1/3 cup day-old crusty white bread, crumbed (not Panko)
½ bunch flat-leaf parsley, minced
3 cloves (at least) garlic, minced
1 yellow or brown onion, minced
½ cup pecorino or parmesan, grated
1 egg, lightly beaten
1 Tablespoon dried Italian seasoning, your favorite brand or blend oregano, rosemary and basil
optional: ½ cup cooked and drained spinach or kale
¼ cup pine nuts
¼ cup raisings
Combine all ingredients in a large bowl, keep cold when finished.Sauce:
2 cups of Your favorite spaghetti sauce, our recipe is on the website
the sauce first. We make ours the day before we use it to let the
flavors mingle. Have it warm on the stove in a wide, deep skillet.
the stuffing if you haven’t already. And realize this part is part
tradition, part what’s on hand or seasonal. Only during the Holidays
does it have to be what it has to be.
Divide the round steak into 6 portions. Pound each steak with a mallet or back of a meat cleaver until about ¼ inch thick.
each steak, layer stuffing on top so the stuffing is divided evenly
among the steaks. Start at the smaller end of the steak, roll like a
jelly roll. Tie off with kitchen twine, cinching down the ends so the
stuffing stays in place. If there is some small leakage, don’t worry,
it just makes the sauce better. Put rolls in sauce, cook about 1 ½
hours. You don’t have to brown them first. Serve with a favorite pasta
or gnocchi. Pass the grated Pecorino and the Tre Sorelle.