Aunt Concetta’s Braciole

Name: Aunt Concetta’s Braciole
Yield: six
Ingredients: 6 large slices of veal or beef; 2 2/3 cups stale bread crumbs (about 400 grams); 1 bunch fresh parsley; 3 hard-boiled eggs; 2.8 oz grated pecorino cheese (about 80 grams); as needed extra-virgin olive oil,; as needed salt,; as needed pepper,; 1 red onion (preferably Tropea, or other sweet red onion); a few fresh basil leaves; 1 3/4 lbs fresh tomatoes for sauce (about 800 grams); 1 garlic clove; 1/4 cup red wine (about 60 ml); kitchen twine; 6 slices lard

Gino Lombardo @cook_7371801

In her small but spotless kitchen, Aunt Concetta truly shined when she made her “braciole al sugo.” Here, “braciola” means a delicious beef or veal roll, cooked in a sauce made strictly from fresh tomatoes.
Fascinated by this exceptional braised meat, I would often watch from a distance as she prepared it. Aunt Concetta would lay out large slices of meat, then top them with a filling made from homemade bread crumbs, parsley from her garden, grated cheese from a local shepherd, salt, oil, pepper, a few thin strips of homemade lard, and half a hard-boiled egg. She would carefully roll and tie up the meat, then brown the rolls and deglaze with a little red wine. Separately, she made a sauce from tomatoes picked fresh from the garden, strained them, and cooked everything with a light sauté of onion. The rolls were then slowly simmered in the fragrant tomato sauce with basil until tender.

Gino Lombardo @cook_7371801

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Ingredients

six

6large slices of veal or beef
2 2/3 cupsstale bread crumbs (about 400 grams)
1 bunchfresh parsley
3hard-boiled eggs
2.8 ozgrated pecorino cheese (about 80 grams)
as neededextra-virgin olive oil,
as neededsalt,
as neededpepper,
1red onion (preferably Tropea, or other sweet red onion)
a fewfresh basil leaves
1 3/4 lbsfresh tomatoes for sauce (about 800 grams)
1garlic clove
1/4 cupred wine (about 60 ml)
kitchen twine
6 sliceslard

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Steps

1

Gather all the ingredients on the table and use a food processor to blend the bread crumbs, pecorino cheese, parsley, garlic clove, salt, pepper, a splash of water, and a drizzle of olive oil into a filling.
2

Lay the meat slices on a cutting board and fill each with the prepared mixture, a slice of lard, and about half a hard-boiled egg.
3

Tie up each meat roll with kitchen twine, making sure to wrap the filling securely.
4

Repeat the process with the remaining meat slices.
5

Heat a little olive oil in a large skillet and brown the braciole on all sides. After a few minutes, deglaze with the red wine.
6

In a large pot, gently sauté the finely chopped red onion. Add the braciole to the pot.
7

Add a tomato sauce made by briefly blanching the tomatoes, straining them, and then adding them to the pot. Add the basil leaves and simmer everything over very low heat for at least an hour.
8

Once cooked, serve the braciole with their cooking sauce. This is a recipe that will bring you great satisfaction.