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Braciole

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I am not sure my spelling is correct for this dish, (I have run accross different spellings), but this is what we called stuffed and rolled veal, beef or pork round browned and then cooked in tomato gravey

(pasta sauce). I have been making it for years with the same stuffing, bread crumbs, spinach, parmesan, garlic, parsley, chopped hard boiled eggs, and fennel seed. Thought I might solicit some other ideas on the stuffing. No pine nuts or capers.

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  1. Some would add raisins

    1. I know this is totally breaking the rules but i stuff mine with leftover jasmine rice mixed with equal parts of parmesan cheese and some parsley. Its simple and good.

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      1. I make mine with italian sausage - removed from the casing, mixed with parm, breadcrumbs, and anything else - actually, I would just add it what you already use - maybe skip the extra fennel seeds.

        1. My favorite is Pork Braciole......and we make them larger sized...probably a minimum of 5 inches in length and 3 inches in diameter. It could be made with your recipe, but I would also include a square stick of Imported Provolone Cheese.....and or sausage.

          I do like Pine Nuts...but I do not care for fruit.

          1. I always have garlic in both the stuffing and teh gravy. I have added chopped olives and anchovy, too. Really another variation on a stuffed artichoke and with the artichioke there is no tomato gravy of course.