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Braciole

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Braciole

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.

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