Braciole is a traditional Sunday Italian-American dinner. It’s made even better by adding a little pasta or polenta on the side. It simmers slowly on the stove for four hours. While the amazing aroma of this cooking fills the house, listen to a couple of Puccini operas, Luciano Pavarotti or Enrico Caruso. You can prepare the steak the day before and refrigerate. For added flavor add a few Italian sausages to the gravy. Brown them before you brown the steaks and simmer together. Tutti a tavola a mangiare!
The recipe is in my cookbook available on Amazon.com or a signed copy from my website.
www.leecasazzacooking.com.
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