The other day I was reminiscing about the Thanksgivings of my childhood and was thinking how much work my Mom put into the meal. My Dad was Italian my Mom American and on holidays we had a bit of a culture clash. Dad wanted Italian food and Mom a traditional Thanksgiving meal so in order to please everyone she made both, she roasted a capon, made dressing and the sides and homemade pasta and bracciole. If you have never heard of or had bracciole you should seek it out, it’s delicious, Round or flank steak cut and pounded thin and made into a roulade or rolled with a stuffing, The stuffings vary a bit but my Mom stuffed with bread soaked in milk, grated romano cheese, pine nuts, raisins and hard boiled egg. Roll and tie, sear and cook low and slow in the tomato sauce. It’s amazingly delicious and brings back memories of home and the holidays, My Mom’s always looked perfect and made a gorgeous presentation mine is not as beautiful but tastes almost exactly the same as hers. I lived in Italy years ago, in Napoli and one of my friends made this one day and I loved that she made small individual rolls, I thought it was a wonderful idea but opted to make it like my Mother and do one big roll.
I am bringing my childhood favorite, bracciole to the party this week which is hosted by Angie and the lovely co hosts Loretta @ Safari of the Mind and Petra @ Food Eat Love.
Bring steak to room temperature, lay on cutting board and pound thin but don’t over pound it so that it tears. Set aside
Lay the steak out on the cutting board season with salt and pepper. have butchers twine ready to tie it up once rolled. Place a layer of the soaked bread on the steak at one end, not all the way to the long ends, leave about an inch on each end. sprinkle with romano cheese, parsley and some pine nuts and optional raisins. Lay the egg slices on top and season with some pepper. Fold each long end to the edge of the stuffing and start rolling making sure the ends are tucked in. Once it’s rolled tie it with butchers twine to keep it together.
Heat some olive oil in a dutch oven on high. Sear the meat on all sides, Remove from the pot and prepare your tomato sauce as you normally would. When sauce is ready to cook Place meat in sauce and simmer for at least 2 1/2 hours so that it’s very tender. To serve remove string or twine and slice in rounds, spoon sauce and grated cheese on top and enjoy.
I love the stories you add to your recipes, Suzanne. I’m not familiar with bracciole. Ummm! It does sound delicious. You made a beautiful dish from it. Have a fabulous Friday. Hugs!
Wow this is so interesting and sounds delicious! I have never heard of it! what a fun Thanksgiving having two traditions!! lovely post Suzanne!
I’ve not seen this recipe before, but know we will love it. My Italian hubby loves dishes like this.
It’s a wonderful dish, Mom used to slow cook in the sauce along with tender chunks of pork. It was amazing. Thanks Julie.
That is the only way to make an awesome sauce. That is how I do my bolognese and it really makes a difference.
LOL I have an Italian Mother and Greek Father now who do you think usually won out? On to the recipe I am a fan of Bracciole-nice job Suzanne! Have a wonderful weekend my friend. Cheryl
Thanks Cheryl, of course the Italian Mother won out. My family compromised having both every year it was a stalemate.
Yes you are spot on!!! Mother still wins out. LOL You had the best of both worlds my friend. Enjoy your weekend! Cheryl
I have never heard of this before, but it sounds absolutely amazing!!!!! Italian Thanksgiving…I can’t imagine a tastier holiday.
It was wonderful Sean, both Italian and traditional fare all in one meal. Couldn’t get better, thanks and Happy Thanksgiving.
This looks so good. I like that this was kind of a compromise between two food lovers. You get the sense that this is a dish that means something to you here. I do like the idea of tradition with a twist. Have a great one. Xo
It does Amanda thank you, bracciole was one of absolute favorites that Mom made and it brings back sweet memories. Thank you so much.
I love bracciole! I don’t know why but I am intimidated at the idea of making them. With a little luck my mom will be well enough to come visit me in December and I’m going to have her teach me to make the ones she made when I was a kid, which were – clearly – delicious. Yours look scrumptiouliscious too!
Thanks Serena I do hope your Mom is well enough to visit in December and I also would love to see how your Mom makes bracciole! Happy Thanksgiving.
Welcome to Fiesta Friday Suzanne, thanks so much for bringing such variety to the Fiestas. What a grand idea indulging in both cuisines over the holidays. The sauce and dish looks very satisfying, and wholesome. Enjoy your weekend 🙂
Hi Loretta, thanks for co hosting this week. Thank you so much, love the memories evoked when making this dish.
Suzanne, I did not know about bracciole so this was very good information and a new recipe but your heartwarming story is one I can relate to. I have so many
Thank you so much Sandhya, so you can relate to the cross cultural issues that can crop up espeially during the holiday season my Mom’s solution was delicious and a great compromise.
Suzanne, looks like I accidentally hit send, but what I was trying to say is that these memories we have from our childhood are so precious, aren’t they? My mom was a fabulous cook too and I always think of her when I make some of my childhood favorites.I am so glad that your bracciole tasted like your mom’s! and your presentation looks perfect!
I don’t think I ever heard of or had bracciole. Having said that, it sounds and looks familiar somehow. And, it sounds and looks so delicious! Yum! I also have heard that the Italians in the USA also serve lasagne on Thanksgiving. I will celebrate American, Italian, Iranian, Armenian or with any cuisine style. 😀
It’s delicious Fae, a very nice meat dish. You know I never had lasagna growing up, my Mom nor my relatives never made it, You are right though, I have heard that it is made at Thanksgiving. I love all the variations of cuisine. Thanks so much.
Suzanne, you meat dish looks so delicious! Wish I could have it for dinner tonight. Have a great weekend!
Although I’ve heard of this sort of dish I’ve never had it before. Sounds heavenly. In fact, reading through your post makes me want to buy meat again! Especially now as it’s just above zero. And I never knew you lived in Naples. I’ve only ever been to the north.
You don’t eat meat right Johnny? I don’t eat it every day or even that often really but do like it and appreciate it when I do. Yes, I lived in Naples off and on for almost 2 years. Travelled all over Europe but never got to England Thanks so much.
This looks fantastic , I rember having it once in Italy. What a beautiful and heartwarming tribute to your mom. Have a wonderful weekend .
Hi Suzanne, my mother in-law makes this for special occassions, love hearing family stories. Your mother sounds wonderful!
I have to side with your dad on this. You ask me to pick between turkey and those gorgeous braciole … it’s a no brainer to me … and can you blame me?
Certainly can’t, we never had the traditional turkey we always had a Capon which is much more tender and is smaller. The bracciole was my favorite!!
I’m so happy you shared this recipe, Suzanne. Bracciole is one of Tom’s favorite dishes and I will be making this for him soon! Is the egg traditional? I don’t recall him ever mentioning that. xo
Hi Em, the recipes vary my Mom always put egg in hers, when I was in Naples my friend put egg in hers also. Linda (lapadia) only puts proscuitto in hers, I think from family to family and region to region the recipe changes. I love this one, the bread and pine nuts and egg and cheese are just wonderful stuffed into the steak. Happy Thanksgiving to you and your beautiful family!!
Hearing about this wonderful dish for the first time, it sounds really good! looks delicious, Suzanne!
Thanks so much Freda, it was one of my favorites as a child and revisiting this dish is fun and delicious.
YUM! Must be interesting to grow up in a multicultural family… I am thinking of all the Italian meals you must have enjoyed 😉
Yes it was interesting, when I was little we lived in the same city as my Grandfather who spoke no or very little English, made his own wine and was a real character. I remember him vividly. We had wondeful Italian meals and it was nice getting the cross cultural experience.
What a fabulous dish Suzanne, I’m sure it tastes amazing! 🙂 How awesome is your Mum, making a Thanksgiving Dinner to please both the Italian and American sides of the family!
I have never heard of bracciole but one look at your photo and I know I want to try this! I make beef rolls sometimes but never with this stuffing, I have to try it! 🙂 Happy Thanksgiving and thank you for bringing this delicious dish to Fiesta Friday! 🙂
I would say the best combination of family Suzanne! My grandma used to make something similar, but I didn’t know the name…we used to call it “the grandma’s roll”… yours looks super good, I wish I could have the chance to dip a piece of bread in that sauce…
Thank you so much for sharing this recipe and the story of your family Thanksgiving, Suzanne! Our ideas about celebrations are similarly at odds at times, but fortunately nobody is messing with my German Christmas 😉 In return, I duly eat all the empanadas on Chilean Independence Day, and we’re all happy…
It’s a delicious dish, my Mom is a really great cook and this bracciole is fantastic. Thank you so much.
Gosh Suzanne– this looks a whole lot better than turkey (I think your Dad was right!)– and it sounds like your mom is an amazing cook and a kind wife. Fun to hear your story…
Thanks Rhonda. it is delicious, love both and growing up it was as important as a turkey for our holiday meal. Happy Thanksgiving.
This is the first time I heard of bracciole and it’s so sweet and warming to read your story behind it! This looks absolutely lovely and delicious!
Delicious! We love bracciole… my husband has tried to recreate his grandmother’s recipe, but hasn’t quite got it exactly as she did it. I’ll be sure to share this with him!
Would love to know how your husbands Grandmother made it! I find all the variations so interesting. Thank you and Happy Thanksgiving!!
Will talk to him and let you know. Happy Thanksgiving to you, too… after Thursday we can start comparing Christmas Eve, Feast of the Seven Fishes recipes! 😊
Yes it’s definitely not a dish most vegetarians would know and honestly a lot of meat eaters either it’s not too common. Thank you so much!
Suzanne, thank you for adding a bit of a personal back story to your blog post! It really makes me feel more connected with the dish, which in itself, looks amazing!! Thanks for the recipe as well. It’s definitely one I’ve never tried but looks fun to re-create! Sending love and peace this holiday season to you!
Happy Holidays to you too Pamela hoping you have a joyous and amazing holiday season!! Honestly I can’t believe it’s here where has time gone???
That does look such a tasty dish, and I can see why you like to keep the family tradition going and have both turkey and bracciole over the holidays. I’d want to have both dishes, too! It’s not a recipe I’ver heard of, so it’s ome I’m keeping for future use. Have a really happy time!
I’m so glad you posted this because I’ve always wanted to make it – and now I have a great recipe to use so no excuses! Here’s to hoping you have a wonderful Thanksgiving.
I feel for your mum because that’s what I usually end up doing for holidays etc. One French feast and one English!! Very labour-intensive. I’ve never heard of this before but it definitely sounds worth trying. Your one looks really delectable.
It’s delicious but not terribly common. Oh wonderful combination of British and French. I can well imagine how wonderful the meal is.
I had heard the term Bracciole but never really knew what it was. I am glad to find out. It sounds wonderful! I can’t believe your mom made all of that for Thanksgiving. I can’t imagine how much work that was. How sweet of her to do that! Thanks for sharing part of your childhood with us.
Yes my Mom is amazing, she was up at the crack of dawn starting to cook, she didn’t do anything the day before all was done the day of and I honestly don’t know how she did it. Granted it was only our family we never had guests or other relatives but still a lot of work. Thank you Shari.
I LOVE collaborating with Teagan at Teagans Books on a blog post, it’s fun and I truly love her work. Here is more from her feisty flapper Pip, another snippet which this time includes “Wriggles” the pug. The recipe for dog treats is a copy cat version of Sherman’s Barkery’s Cheesy Num Nums. Percy gives these 2 paws up, that say’s a lot since he is Mr. Picky. There are only a few simple ingredients, they are super easy to make and are a great treat for our fur kids.
Blogging should be fun otherwise it becomes work and integrating Teagan’s whimsical and delicious writing with my food is exactly that. Thank you Teagan for the contribution, giving me a creative boost and and making blogging fun!! You are the best. Take it away Teagan…..
Thanks for doing another joint post with me, Suzanne! Whey you said you could do a dog treat recipe, I thought of my character, Wriggles. He’s a pug from one of my “Three Things” novellas (The Three Things Serial, a Little 1920s Story). The character was inspired by your blog!
Some of you may remember a little pug dog named Wriggles. He was introduced in the third of my blog serials, Three Ingredients-2, a Ghost in the Kitchen. In that story he was a new dog for the character, Arabella Wong. However, this vignette takes place prior to that story. So I made him a puppy and gave him a different owner.
So once again, here’s a story from the Three Things “universe.” Did you ever get the feeling you’d have to be “hit over the head” with something before you finally got the message? Well, that was true of Pip. I hope everyone enjoys this tidbit.
That was definitely him. The last time I saw Floyd — which was also basically the first time I saw him, the police were putting him into the paddy wagon when they arrested some bootleggers. Yet there he was on a side street in Savannah.
After all, Floyd was as sexy as the Sheik of Araby. Then I remembered how rude he had been to me and Alastair Wong. He didn’t seem sexy at all before that thought even got halfway across my noodle. However, he heard me and looked over his shoulder.
“Well now, aren’t you a choice bit of calico,” Floyd said as he turned to walk toward me. “Oh, it’s you! You’re a real bearcat, but you’re bad luck,” he said. “Go chase yourself,” he told me and spat on the sidewalk.
I know. I should have ran the other way and not even called out to him. However, in the small Florida town where I grew up, if you saw somebody you recognized, then you said hello to them. I don’t remember what I meant to say to Floyd when he started to continue on his way, but I opened my mouth to speak, taking a step toward him.
Floyd shoved me and kept going. Unfortunately I also kept going — backward. I slipped, fell, and cracked my head.
I think I was actually unconscious for a minute or two. Then I felt something wet wiped across my face. When I opened my eyes, the world was a spinning blur. I saw a little pug dog. It licked my face. It was wearing a top hat and bow-tie, and smoking a cigar. As I gazed at it uncomprehendingly I realized there were four of them. However, when I held my hand out toward the dog, I seemed to have an uncountable number of fingers. So I figured there was only one dog. I wasn’t sure what to think about the hat and cigar.
The sound of a police whistle prompted me to try and sit up. There hadn’t been any “mistake” about the coppers hauling in Floyd. He had probably escaped and they were after him again. A voice intruded on my thoughts. I realized it had been trying to get my attention for a while, but it was hard to hear it over the bells ringing inside my head.
Her face was so covered in creases and crow’s feet that it was impossible to imagine what she must have looked like in youth or even in middle age. Even so, bright eyes shown sharply from between the wrinkles.
Despite her fragile appearance she took my arm in a vice like grip. She put her walking-stick in my hand.
“Wriggles, get off the poor thing! That’s a good boy. I’m sorry, he’s still a puppy. Here dear. Use my cane to help yourself up,” she said but proceeded to help me up with unexpected strength.
Once I was on my feet, if shakily so, I looked at the pug. There was only one of him. The hat and cigar were gone. That much was a relief, but he still wore the bowtie. It bothered me that I wasn’t sure whether or not the tie was really there.
Moments later I sat at the kitchen table in her tiny home. It was a good thing she lived right around the corner. I was dizzy and my head felt like it had gotten in the way of a sledgehammer.
A young boy “helped” us get inside her backdoor on the pretext of getting a cookie. However, she gave him an errand.
I noticed the cup had been cracked and repaired. The one she used for herself had a chip in the rim.
“Billy,” she addressed the little boy. “Take another cookie and run down to Miss Phanny’s house. Let her know her granddaughter is here.”
Billy’s eyes lit up at the prospect of helping. Although the extra cookie didn’t hurt. He took off like a rocket before I could protest.
The pug, Wriggles barked as if he picked up and shared the boy’s excitement. I reached down to pet him and the little dog wagged his tail so hard that his entire back half wagged along with it. The woman handed him a treat which was gone before I got a good look at it.
“Paisley, I know you’re from a small town,” Miss Olive began. “You come from honest, trusting folk. But in this day and age, a young lady alone has to be careful. Now, you tell Miss Olive if that man did anything he shouldn’t, you hear?”
I shook my head and immediately wished I hadn’t. “No. I recognized him and just meant to say hello. It would have been rude not to,” I replied and was rewarded with a smile.
The elderly woman patted my hand. I put my nearly empty teacup on the table and thanked her. Miss Olive took my cup and swirled the dregs looking at the contents curiously.
“You haven’t gotten off to the best start here in Savannah, have you Paisley?” she commented consolingly. “But you will make good friends here,” she swirled the tea again and a smirk, a smile she seemed to try and suppress came to her lips. “And you will have grand adventures.”
I heard the sound of Granny Phanny’s Model-T outside. Wriggles lived up to his name as he yapped to make sure his lady knew she had company. Miss Olive put the tea kettle back on the stove. I felt comforted by the entire scene. Safe.
Mix all the ingredients together until it is a cohesive dough. Refrigerate for 30 minutes. Heat oven to 350 degree’s. Line a sheet pan with parchment. Roll or press the dough to about 1/2 inch thick and cut into the shape desired. Sprinkle some grated parmesan on top of each cookie and bake 12-15 minutes or until golden brown.
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