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

"Teri" > wrote in message
...
> 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
>

sometimes, if mum didn't have any kitchen string on hand, she would just use
several toothpicks to hold it together

btw, have to add that she never added raisins or other fruit to her version
:-)

"MG" > wrote in message
...
>
> "Teri" > wrote in message
> ...
>> 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
>>
>
> sometimes, if mum didn't have any kitchen string on hand, she would just
> use several toothpicks to hold it together
>
> btw, have to add that she never added raisins or other fruit to her
> version :-)

Same with my mom's side of the family - we hear the differences every time
we have braciole. Thanks!
Teri
>
>

Teri wrote:
> 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
>
>


If you can't figure out the tying knot, I suspect you could run some
thin metal cooking skewers through it to keep it from unrolling.

gloria p

MG wrote:
> "Teri" > wrote in message
> ...
>
>>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
>>
>
>
> sometimes, if mum didn't have any kitchen string on hand, she would just use
> several toothpicks to hold it together
>
> btw, have to add that she never added raisins or other fruit to her version
> :-)

Raisins are the favorite part in my meatballs and braciole. Every once
in a while I come across someone whose family also used them. Takes me
back to childhood, it does!
Goomba

"Goomba38" > wrote in message
...
> MG wrote:
>> "Teri" > wrote in message
>> ...
>>
>>>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
>>>
>>
>>
>> sometimes, if mum didn't have any kitchen string on hand, she would just
>> use several toothpicks to hold it together
>>
>> btw, have to add that she never added raisins or other fruit to her
>> version :-)
>
> Raisins are the favorite part in my meatballs and braciole. Every once in
> a while I come across someone whose family also used them. Takes me back
> to childhood, it does!
> Goomba

I'm finding that very few people use them in braciole :-)
Teri

In article >,
says...
>
> "Goomba38" > wrote in message
> ...
> > MG wrote:
> >> "Teri" > wrote in message
> >> ...
> >>
> >>>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
> >>>
> >>
> >>
> >> sometimes, if mum didn't have any kitchen string on hand, she would just
> >> use several toothpicks to hold it together
> >>
> >> btw, have to add that she never added raisins or other fruit to her
> >> version :-)
> >
> > Raisins are the favorite part in my meatballs and braciole. Every once in
> > a while I come across someone whose family also used them. Takes me back
> > to childhood, it does!
> > Goomba
>
> I'm finding that very few people use them in braciole :-)
> Teri

Sadly I haven't had a good bracciola in a long time. I'm wondering,
what's the best cut of beef to pound out and what's a good traditional
Italian stuffing for it.