There are probably as many different braciole recipes out there as there are chefs to cook them!
Different fillings, different preparation methods--adjust the fillings to suit your taste.
Read more »Different fillings, different preparation methods--adjust the fillings to suit your taste.
I keep my filling really simple--just garlic, parsley and romano cheese. Just enough to season the beef!
If you google "braciole" you'll find lots of different variations. I like to cut the flank steak into individual portions, which goes against the grain--pun intended, ha!--of some purists. Others butterfly the steak so there is one huge, albeit thinner, steak to roll up. Some people add pine nuts, additional spices, bread crumbs, sliced cheese, sausage or prosciutto. I'm sure I left out lots of other possible additions. Feel free to fill your braciole with whatever ingredients you like!
Today's Playlist
- "Learn To Fly"...Foo Fighters
- "Another One Bites the Dust"...Queen
- "Should I Stay Or Should I Go"...The Clash
- "Troublemaker"...Weezer
- "Back Against the Wall"...Cage the Elephant
- "The Denial Twist"...The White Stripes
- "Love and Affection"...Neon Trees
- "Chelsea Dagger"...The Fratellis
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