Sicilian Braciole Loaf Recipes

SICILIAN BRASCIOLE A LA LENA

Steps:

• Heat 1 tablespoon olive oil a heavy skillet over medium heat. Saute onion until translucent, 10 minutes. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from heat, and allow to cool.
• In a medium bowl, combine bread crumbs, Romano cheese, raisins, pine nuts and pepper.
• Pound steak to 1/2 inch with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 1 inch border around the edges. Spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end, and tie tightly with kitchen twine.
• Heat remaining olive oil in Dutch oven over medium-high heat. Brown roll on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, reduce heat to low, and simmer, covered, for 2 hours, until tender.

SICILIAN BRACIOLE LOAF

Steps:

• Preheat oven to 350°.
• In a large skillet, heat the oil; cook the onion, celery, and carrot over med-low heat, stirring frequently, for 4 minutes or until vegetables are nearly softened.
• Add in the garlic and cook, stirring 1 minute.
• In a large mixing bowl, gently but thoroughly mix together (use your hands) the ground meats, 3/4 cup of the bread crumbs, cheese, eggs, salt, and pepper.
• On a large piece of waxed paper, pat the meat into a 9x12 inch rectangle.
• In a small mixing bowl, stir together the currants, parsley, sage, marjoram, lemon peel, and remaining 1/4 cup bread crumbs.
• Sprinkle the mixture over the meat, leaving a 1-inch border on all sides.
• Use the waxed paper to help roll up the meat from the long side.
• Invert the roll into a 13x9 inch baking dish; discard the waxed paper; smooth the edges of the meat to form a neat roll.
• Bake 45-50 minutes or until the roll is firm and nicely browned.
• Make the sauce while the loaf is baking.
• In a large skillet, heat the butter; cook the mushrooms and shallots over med-low heat, stirring frequently, about 5 minutes or until the mushrooms are soft and have given up their liquid.
• Increase the heat to medium; cook, stirring frequently for 2 minutes or until about half of the liquid is evaporated.
• Stir in the flour; cook, stirring 1 minute.
• Whisk in the broth, marsala, and herbs.
• Bring to a boil, stirring.
• Lower heat to med-low and simmer, stirring frequently, for 3 minutes.
• Season to taste with salt and pepper.
• Take the meat loaf out of the oven and let stand 10 minutes.
• Cut into 12 slices and serve with the sauce.

SICILIAN MEAT LOAF

Steps:

• Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic.
• Stir into beef, mixing well.
• On foil or waxed paper pat meat to a 12 x 10-inch rectangle.
• Arrange ham on top of meat, leaving a margin on edges. Sprinkle shredded cheese on top of ham and roll up.
• Bake 1 hour and 15 minutes at 350°.
• Arrange cheese (triangles) on top and bake another 5 minutes.