- mudcat Dec 8, 2012 02:00 PM
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.
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.
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.
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.
My stuffing is similar to your's the only difference being that I put a layer of proscuitto in between the meat and the stuffing. mmmm....
I am not sure if this would work - but anne burrells mixture for cabage rolls comes to mind..... Meat inside of meat? Maybe a slice of cheese?
For the stuffing and cabbage:
1/4 cup red wine vinegar
1 large head savoy cabbage, leaves removed and tough bottom ribs discarded
Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
3 garlic cloves, smashed and finely chopped
1/2 pound ground pork
1/2 pound spicy Italian pork sausage, casings removed
3 chicken livers, finely chopped, optional
1/2 to 3/4 cup bread crumbs
1/2 cup grated Parmesan, plus more for garnish
2 sprigs fresh rosemary, leaves finely chopped
Pinch crushed red pepper flakes
1/2 to 1 cup chicken stock or water