Had a fantastic conversation with a Sicilian-Creole in NOLA yesterday. He heard our NYC accents and recognized us as Italian-American New Yorkers and pulled up a chair and talked food with us for a looong while. We talked about St. Joseph's Day altars and foods, our love of Angelo Brocato's and bracciole. He waxed poetic about a place called Rocky and Carlo's and told us we should take a taxi the 5 miles to Chalmette, but we couldn't because it was our last night in NOLA and we had Pelicans tickets (what a game!) and plans to go to Irene's. He went on and on about their version of bracciole which they call Bruccolini. I was fascinated as Bracciole is one of our fave family dishes and tough to find made right.
Has anyone been? What do they stuff their bracciole/brocolioni with? It's such a beloved Sicilian dish that we enjoy here at home and we would love to check it out on the next trip.