“I’m not a chef, I’m Italian”- David Rocco

Wednesday, October 9, 2013

Sicilian Braciole

Ciao a tutti!! If you're Italian, odds are..you know what Sunday Gravy is. Sunday Gravy is a rich tomato sauce that the meat simmers in…braciole, sausage, meatballs. There has long been a debate if it's called gravy or sauce...in my family we call it gravy! I know a lot of people who refer to it as both, but for me, it will always be gravy.  This is my Nonna Nettie’s Recipe for braciole, it is a classic Sicilian style made with a stuffing that has pine nuts and raisins…mmmmmm. Enjoy!!


2 pounds of flank steak
¼ cup of raisins
2 tbsp. of red wine
8 tbsp. olive oil
3 tbsp. minced garlic
1 tbsp. salt
1 tbsp. pepper
2 tbsp. onion powder
1 cup of bread crumbs
½ cup parmigiana
½ pignoli
4 tbsp. chopped fresh Italian parsley
1 egg, beaten

Sunday Gravy

2 tbsp. olive oil
2 tbsp. sliced garlic
1 tbsp. salt
1 tbsp. pepper
1 tbsp. crushed red pepper
2 28 ounce cans of San Marzano tomatoes
2 tbsp. onion powder
2 tbsp. garlic powder
6 tbsp. of fresh basil, torn
Meat juice- Yes, meat juice!! From the pans that you cook the braciole, meatballs and sausage in first, add all of that golden liquid to the gravy!!!!

Start off by pounding that flank steak to death with a mallet, no seriously. You want it thin, but not paper thin. If the piece of steak you have is thick enough, you can also butterfly it. I also use a meat tenderizer (which will really break up the meat) and then pounded it. Now you can start making your stuffing. Soak your raisins in the red wine and just let it sit until you are ready for them. Prepare a medium size pan over medium heat with 4 tbsp. of your olive oil. Add your minced garlic and allow it to get soft, but you do not want it to roast or burn. Add salt, pepper and onion powder. Add your bread crumbs and let them toast a little; you will want to see them get slightly golden. Add your parmigiana and continue to mix it all together. Add the pignoli so they toast slightly, again, you don’t want to burn them though and then add the parsley. Take the stuffing off of the heat and allow to cool for ten minutes. Add the beaten egg and thoroughly combine.

Prepare another medium size pan over medium high heat with 4 tbsp. of olive oil. My piece of flank steak with very big, so I cut it into two. However many pieces you have, you will want to start evenly spreading the stuffing on the meat, then concentrate more on the center and be a little more generous. Start rolling the meat like a jellyroll. Once you’re done rolling, either using kitchen string or tooth picks, close the meat. Add it to the pan to fry and slightly cook. In the meantime…prepare your Sunday Gravy….

Prepare a large pot over low heat. Add your olive oil and garlic; allow the garlic to get soft. Add salt, pepper, crushed red pepper and the tomatoes. Stir. Add onion powder, garlic powder, fresh basil and the meat juice. Stir again and allow to simmer.

Once the braciole has cooked for around 20 minutes, you can now add the braciole to your Sunday Gravy pot. By now, the pot should be on low heat, so you will want the braciole to cook in there for hours….anywhere from 2-6 hours. Seriously, it’s on low so you won’t overcook the meat. What you end up with will be the most tender, braciole ever!! Melt in your mouth good. When it’s done, served a slice with a ton of gravy and some pasta. Buon Appetito!!

No comments:

Post a Comment