About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Pan-Fried Beef Braciole Filled with Cheese and Ham | Main | Beef Rolls with Red Cabbage and Chianti Wine »

Farsumauro-Stuffed Large Braciole, Sicilian Style

My first thought when I went to look at my recipe this week was, hurry, hurry and google what braciole means. I was convinced that I had somehow skipped ahead to the variety meats section, but no it only means a large steak cut from the center of the top or bottom round. It can also be a large flank steak. I was able to breathe a sigh of relief.

The only cut that the store had that was big enough for this dish was a flank steak so that is what I used. Marcella recommends that you sew the steak up to make a pouch in the center that you can stuff, but I didn’t have a sewing needle that was large enough for this purpose, so as an alternative she said that you could roll it up jellyroll style. Since that worked well for me a couple of weeks ago, I tried it again.

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This dish is the steak stuffed with ground pork mixed with garlic, parsley, egg and parmesan cheese. I rolled it, covered it with flour, and then browned it on all sides in butter and oil. Once it was brown, I cooked it over a low heat for a couple of hours in white wine. The house smelled incredible while it was cooking. Zach kept asking when it would be done. He didn’t want to wait, but I knew that we had to be patient. Once the time was up, I removed the meat from the pan and then cooked down the pan drippings. They were very chunky, so after they thickened a bit, I poured them through a strainer to make the sauce smooth.

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This tasted as great as it smelled. Zach, who is not one to experiment with food, loved it. Michael came home just in time to eat and he loved it too. I was feeling so happy with this dish until I went to our website and saw Palma’s post from yesterday. I can’t wait to make my next braciole that way too! So many recipes that I need to try!

Comments (2)

Gosh, I had completely forgotten about this recipe and have not made it for a long time. Thank you Beth for the reminder of this spectacular dish!

Marcella Hazan:

When I wrote my memoir, Amarcord, it was like being given the chance to relive my life. Following my dear Pomodori as they pull out of Essentials dish after dish is more of the same, reminding me of the years that producing these recipes have spanned. Years? Decades! There cannot have been many cookbook authors who at the end of their career have seen their work brought to life in this manner. Grazie, Beth, grazie, all.

Beth responds-Marcella, we should thank you. I think we have all learned so much during this process. I know I am a braver cook now then when we began. I am very glad that you are pleased with our efforts.

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This page contains a single entry from the blog posted on November 7, 2010 8:00 AM.

The previous post in this blog was Pan-Fried Beef Braciole Filled with Cheese and Ham.

The next post in this blog is Beef Rolls with Red Cabbage and Chianti Wine.

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