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Q about braciole

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01 / Original postQ about bracioleTeri · 9 Dec 2005 02 / This pagePosts 1–7Page 1 of 1 · chronological order 03 / Latest replyPost #7Tony P. · 10 Dec 2005

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General fitness, health and nutrition
Published
9 December 2005
Last activity
10 December 2005
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Teri
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  1. Original post
    Teri
    Archived post
    #1

    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

    Report
  2. MG
    Archived post
    #2

    "Teri" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    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
    :-)

    Report
  3. Teri
    Archived post
    #3

    "MG" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    "Teri" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    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

    Quoted message said:


    Report
  4. Puester
    Archived post
    #4
    Teri said:

    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

    Report
  5. Goomba38
    Archived post
    #5
    MG said:

    "Teri" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    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

    Report
  6. Teri
    Archived post
    #6

    "Goomba38" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    MG said:

    "Teri" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    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

    Report
  7. Tony P.
    Archived post
    #7

    In article <[email hidden]>, [email hidden]
    says...

    Quoted message said:


    "Goomba38" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    MG said:

    "Teri" <[email hidden]> wrote in message
    news:[email hidden]...

    >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.

    Report

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