While most of my friends are adventurous eaters, thank God, I still have requests for “regular” food now and then. (Picture eye rolling and head shaking at requests for regular food). As a result of my outside the box cooking (it happens when you take classes at the CIA), I haven’t made braciole for years. (I don’t know that I have ever made it in this house.) I saw a package of the beef at the store weeks ago and it triggered a memory of dinners past with friends. When a spontaneous dinner party came together yesterday, I immediately thought of browned beef with a lovely turkey cheese stuffing wallowing in a thick brown wine sauce with creamy risotto with mozzarella and parm accompanied by asparagus with mushrooms. Perfect end-of-winter fare. And to bring a touch of spring, fresh strawberries with zabaglione.
I do not stuff my braciole and instead of pork filling I use ground turkey. Let me give you the Robertsonian method.
Buy the cut of meat called braciole at the local market. It is large very thin slices of beef. Prepare the stuffing with a package of ground turkey, a handful of Parmesan cheese-about 4 Tbs, another handful of chopped parsley, 4 cloves of chopped garlic, S&P and 2 eggs. Mix it together and then spread it on the slices of beef. Roll the slices up and tie them with kitchen string. Coat the bundles with flour and brown them in 2 Tbs of butter and 2 Tbs of olive oil—more or less depending on how many braciole you are making. When they are browned nicely, pour in ½ a bottle of white wine and scrape up any brown bits. Cook them for about an hour. Take out the bundles and thin or thicken the sauce as needed. Put the braciole on a platter then pour the sauce over them and put any extra in a gravy boat. Enjoy!