Braciolle is a savory and versatile dish. . .

Braciolle is a classic Italian Dish which calls for bread crumbs. This is an easy fix for a gluten intolerant diet. Simply replace the standard bread crumbs in this dish with gluten free bread crumbs seasoned to your liking. (My seasoning mix for bread crumbs can be found in my posting dated 12/17/09 "Clams Casino" recipe.)

Braciolle can be served as an appetizer, but a larger portion could be served as a dinner entree. My mom used to slice it up and serve it alongside meatballs as an accompaniment to pasta.

I hope you enjoy this recipe. I have measured this recipe as an appetizer, but you can simply increase the number of Braciolle being made and the amount of sauce to accomodate an entree.


Braciolle with Marinara

Braciolle:

2 Large slices of Top Round cut thinly for Bracciole
1 Small head of Escarole
2 Hard Boiled Eggs sliced (optional)
1 Stalk Celery finely chopped
1 Small Yellow Sweet Onion finely chopped
1 Large Garlic Clove
1/4 Cup of Kalamata Olives roughly chopped
3/4 Cup Seasoned Gluten Free Bread Crumbs
1/4 Cup Olive Oil
Salt and Pepper

Marinara:

3 Cups Crushed Tomatoes
3 Tblspn. Tomato Paste
2 Tblspn. Extra Virgin Olive Oil
1/4 Cup Dry Red Wine
¼ Cup Sweet Yellow Onion chopped
1 Clove Garlic minced
6 Large Fresh Basil Leaves (Chefanade)
1 ½ Tblspn. Dried Parsley
1/8 Tspn. Dried Oregano
½ Tspn. Salt
½ Tspn. Pepper
Pinch of Hot Red Pepper Flakes

Prepare the marinara sauce. In a skillet or saucier add the Extra Virgin Olive Oil over medium high heat. When the oil is hot, add the chopped sweet yellow onion and minced garlic. Be careful not to burn the garlic. Lower the heat if necessary. When the onions start to sweat add the Tomato Paste, Red Wine, Dried Parsley, Dried Oregano, Salt, Pepper and Red Pepper Flakes. Stir to thoroughly incorporate ingredients. Allow to simmer over medium heat for 10 minutes stirring frequently to prevent sticking. Add the Crushed Tomatoes. Stir to incorporate. Bring to slow boil. Lower heat to medium low and allow sauce to cook for at least 30 minutes. (45 minutes to an hour is optimal for this recipe, but 30 minutes works when you are in a hurry.) Place your fresh Basil leaves one on top of the other with the underside of the leaves facing upward. Tightly role them and chop the leaves into thin strips. (Chefanade style). Add to the marinara sauce right before serving for a fresh taste.


Prepare the Braciolle. Chop and clean Escarole and place in skillet with 1 cup of water. Cook over medium high heat until Escarole begins to become limp. (Usually about 5 minutes) Remove from heat and drain. Run cold water over the Escarole to stop it from cooking. While the Escarole is cooking rinse Top Round and pat dry with towling. Rub each side of the Top Round with the garlic clove and sprinkle each side of the meat liberally with salt and pepper. Place the two top round steaks on a plate or board and divide the bread crumbs equally between the two. Spread the bread crumbs in a thin layer over the length of the meat. In a mixing bowl, combine the wilted chopped escarole with the chopped Celery, chopped Sweet Yellow Onions, and chopped Kalamata Olives. Divide this mixture between the two pieces of meat and spread the mixture over the length of the meat. Thinly slice the hard boiled eggs and place over the escarole mixture lining the egg slices down the center of each piece of meat. Beginning at either end of the meat, roll the meat going the long way. Use a linen cooking twine to secure the roll. Heat the olive oil in a skillet. Once hot, sear the meat on all sides to form a golden brown carmelization on the meat. When nicely seared, remove meat from pan and place on plate lined with towling paper to drain off excess oil. Place seared Braciolle in the marinara sauce and turn to coat liberally. Let cook over medium low heat for 30 minutes. Note: If serving as an appetizer, slice into 1 inch thick pieces and drizzle marinara over the braciolle. (Many additional flavors can be added to the escarole mixture such as Pimentos and Capers. Don't be afraid to use your imagination.)