AuthorKevin PetrizioBraciole is a favorite of mine from my youth. Usually slow braised in tomato sauce for hours along with meatballs and sausage. Traditionally made with beef, and sometimes stuffed with grated cheese and breadcrumbs, it was always the first thing to disappear from dinner table. I used pork and just seasoned the braciole rather than stuffing them. But you could substitute crushed, unsalted saltines for the rice and use that to stuff them if you wish.
Working with the largest end of the loin, cut off four 2oz. slabs. Lay a slab down and very carefully slice it horizontally but don’t go all the way through. You want to be able to make one larger piece of meat that opens like a book. This is called “butterflying”.
Once done, gently pound the meat to flatten it. Go easy or it will tear. Repeat for the other three slices.
Mix together the spice mix and liberally season the top of the flattened meat.
Roll meat into a tube shape and tie with a piece of butchers twine. This is helpful when cooking.
When rolls are tied, sprinkle more of the spice mix over the top.
Heat a small skillet over medium low heat and add 2 teaspoons of olive oil to the pan.
Add the braciole to the pan and cook gently until they are browned on all sides.
Remove from pan and set aside.
Cut up zucchini into bite size pieces and add to the skillet.
Cook zucchini for 5 minutes.
Lower heat to low on the skillet and add the tomato sauce and add the braciole back in.
Stir in ½ cup of water, cover, and allow to simmer for 5 minutes
Remove lid and let everything simmer for two to three minutes until the sauce has thickened slightly.
REMEMBER: Cut and remove the strings before serving!
Divide in half and serve over ¼ cup of rice
This recipe makes 2 servings
Count each serving as: 1 protein, 2 veggies, 1 starch, 1 fat
Ingredients
Directions
Working with the largest end of the loin, cut off four 2oz. slabs. Lay a slab down and very carefully slice it horizontally but don’t go all the way through. You want to be able to make one larger piece of meat that opens like a book. This is called “butterflying”.
Once done, gently pound the meat to flatten it. Go easy or it will tear. Repeat for the other three slices.
Mix together the spice mix and liberally season the top of the flattened meat.
Roll meat into a tube shape and tie with a piece of butchers twine. This is helpful when cooking.
When rolls are tied, sprinkle more of the spice mix over the top.
Heat a small skillet over medium low heat and add 2 teaspoons of olive oil to the pan.
Add the braciole to the pan and cook gently until they are browned on all sides.
Remove from pan and set aside.
Cut up zucchini into bite size pieces and add to the skillet.
Cook zucchini for 5 minutes.
Lower heat to low on the skillet and add the tomato sauce and add the braciole back in.
Stir in ½ cup of water, cover, and allow to simmer for 5 minutes
Remove lid and let everything simmer for two to three minutes until the sauce has thickened slightly.
REMEMBER: Cut and remove the strings before serving!
Divide in half and serve over ¼ cup of rice
This recipe makes 2 servings
Count each serving as: 1 protein, 2 veggies, 1 starch, 1 fat
