This week’s Friday Feature comes from the girl who loves and appreciates food as much as I do, who I can always count on for an “I’m in,” and who’s always down for dessert….coming in hot…..Miss Fallon Marie Sposatooooooooo!
Sposato Family Braciole
“Crockheads…I hope you’re ready to be schooled in some authentic Italian eats because this is the real deal…. a Sposato family favorite I’ve been eating since I was a kid. BUT. Full disclosure: it appears as though no one in my family writes things down or keeps recipes. This is a very loose recipe…I tried to keep up with my dad as best I could.
Anyhow…Christmas time in the Sposato household means one thing: Italian food traditions. Every year we bake Italian pastries by the plenty (biscotti, pizzelles, totos, etc.) and we celebrate the Feast of the Seven Fish on Christmas Eve. Occasionally, we have lasagna on Christmas day.
On the 26th when I was “working remotely” aka on house arrest with my computer but doing nothing productive, I decided to cook with my dad and document an Italian dish we eat all throughout the year. This dish isn’t complicated but does require many hours simmered in sauce – perfect to be adapted for the crockpot.
Braciole, pronounced bra’zhul, can be cooked with meatballs or in place of them with pasta. Known as braciole in the United States, in Italy they’re called involtini, which means “little bundles”. The little bundles we put together are thin slices of beef with a savory filling, rolled and held together by a toothpick. Interestingly in our variation we use raisins, which are surprisingly good in savory dishes.
-Approx. 2.5 lbs top round steak thin sliced or flank steak thin sliced
-4-5 cloves of minced garlic, more or less to taste
-2 small boxes of raisins
-Large bunch of fresh parsley
-Grated Parmesan or Romano cheese
-Jar of store bought marinara sauce
-Extra virgin olive oil
-Pasta – penne or other small type
- Cut beef into strips. This depends on personal preference but I suggest 1-2 inches wide. The beef is easier to work with if its really cold so keep it refrigerated until the last moment.
- Layer on each beef strip garlic salt, pepper, minced garlic, Italian seasoning, parsley, raisins and Parmesan cheese.
- Roll strip up into a little bundle and secure with one toothpick per bundle.
- Once you have seasoned and rolled all strips, put them in olive oil over medium high heat. Brown the bundles, remove from heat and add to the crockpot.
- Add store bought marinara to crockpot and let simmer for 3-4 hours over low setting.
After we browned the braciole, we deglazed the pot with good red wine for the base of our sauce. Then we put our sauce in the pot and added peppers, whole canned tomatoes and crushed red pepper. Once this was all stirred together, we added to the crock pot over the meat. Again, it depends on personal preference with the sauce.