Today is miserable and grey and slushy so I am preparing my sauce and meat
for christmas day. This includes meatballs, sausage and braciole. The way my
mom (and dad's mom) always prepared it was beef braciole pounded thin,
parsley, romano cheese, raisins, toasted pignoli - tie the braciole up,
brown in oo and garlic and cook in sauce. Any tips on tying the braciole
up? Should I just roll it like a jelly roll and tie from there? It's the
first time I'm making it w/o coaching :-) Thanks
Teri