My Sicilian grandmother made her own version of braciole (her Sicilian version is called "braciolluni" or some such; probably translates to little braciole, although it wasn't so little).

She rolled out, pounded and tenderized a good flank steak. Then she stuffed it with sausage, crumbs, whole hard-boiled eggs and herbs. She then seared it and simmered it in a good spaghetti sauce.

Wow! It was gorgeous sliced. But it kind of fell on blind eyes with us kids -- we just ate it anyway regardless of looks.

Joe

Socks, that sounds like a bracciola recipe. Flank steak stuffed with sliced egg, cheeses and other things, rolled and tied, then braised in red sauce. I have no recipe but I have eaten it in Italian restaurants and it is very good.

I bet Lou has a recipe to share.

Socks, go over to the WFD thread and scroll down. Lou made braciole. Joe, thanks for the spelling.

PK:
Socks:
Thanks !!!
I made a Large Braciole Roast , Surf and Turf. ( WFD Post)
But I used Sirloin Steak sliced thin, I like the taste and the Grain going across.
It wasn't simmered in Spaghetti Sauce, just Brown Gravy.
Lou

Socks this is the recipe my SIL uses. It close to what you describe in that the meat is cut in strips and wrapped around individual eggs. Sorry I don't know what the original source is.

Calabrian Style Braciole (Rhonda)

1 1/2 pounds flank or top round sliced 1/4 " thick, pounded thin and cut in 8" long strips.
hard boiled eggs - 1 per strip
1/2 cup bread crumbs
6 TBSP fresh ground Parmesan or pecorino
4 TBSP fresh Italian parsley chopped
3 cloves of garlic minced
1 TBSP olive oil
1/2 tsp salt
1/4 tsp pepper
chopped onion
minced garlic
Homemade tomato sauce

Mix bread crumbs, cheese,parsley,garlic, olive oil ,salt and pepper ingredients together . Spread mixture evenly amongst slices. Place an egg at one end and roll up. Tie the rolls securely with string. Saute the onions in some olive oil until tender but not browned add garlic and saute another minute or two. Remove onion and garlic. Add beef rolls and brown on all sides. Lower heat and add tomato sauce. Simmer gently for about an hour until meat is tender. Do not overcook or meat will fall apart. Serve with pasta and the sauce.

NOTE: She often makes meatballs or adds sausages and cooks it all together.

If you follow a prudent diet as specified by the Amer Heart Assoc, bracioli are a no-no. Too high in saturated fats. But I love flank steak simply grilled in a cast iron grill pan. I like to sprinkle a little olive oil on the meat before grilling. And it's great left over. Take it out of the fridge an hour or so before serving. Prepare some garlic bread (grill fresh or stale bread slices that have been sprinkled with olive oil until nicely browned, then scrape a cut garlic clove against one side of the bread slices.) Then mix some good store bought mayo with good French mustard (proportions to your taste), and spread just a small amount on the bread slices & top with thinly sliced flank steak. Nice snack, or meal if you eat a few of them with a tossed salad and a glass of red wine.

Well thanks everyone. I had never heard of bracioli and thought it sounded so different.

Not sure if I'll make it or not, but I've saved the recipe from Chase.

Hey...I'm just not in the know. What's WFD?

Socks: WFD = What's For Dinner
You can make it the way that Chase described.
My family was from Calabria but I think it is made the same everywhere.
But we made it with the eggs sliced and laid on the bread crumb mix.
Then it was rolled and tied . You can also use toothpicks.

I have used Sirloin for years., instead of Flank Steak.

It is a shame not to try the recipe, after it was all described to you.
It will knock your Socks off.
Lou

My family is also from Calabria Lou :) :)
I've been told that we were (as were many) too poor to eat meat regularly. In fact, my grandparents told me that it was so expensive that it was a rare occasion to be eaten at all.
My grandparents went back in the early 70's, returning to tell the tale that they had running water...a hose thru the window!

I will try it, Lou! Thanks.

Hi Deb:
I might be going there soon. I'm waiting to hear when my Grandson can get leave.

My family was from Badolato.
It is on the instep of the Boot, almost to the back of the sole
There is a Marina there. It was a depressed area. But now it is growing.
They are building a lot of Condo's and turning it into a Resort Area.
They may have running water now, too. LOL
I think it is tuue about the meat but there was a lot of fish.
Socks:
Sock it to it !!!
LOU