Nonna’s Braciole

Nothing says Sunday dinner like Nonna’s Braciole! These tender beef rolls, stuffed with garlic, herbs, and cheese, are simmered slowly in rich tomato sauce until they’re melt-in-your-mouth delicious. It’s old-school Italian comfort food at its finest.

Chef Vinny, of Uncle Giuseppe’s Marketplace, shows News 12’s Lily Stolzberg how to make Nonna’s Braciole.

INGREDIENTS
3 ea. beef cutlets
3 slices of Provolone cheese
3 slices of Soppressata
½ cup Golden Raisins
½ cup Pecorino
½ cup Seasoned Breadcrumbs
6 ft butchers Twine
1 qt. marinara

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Directions
1. Lay the cutlets onto a flat surface.

2. Place one slice of provolone onto the cutlets.

3. Place one slice of soppressata onto the cutlets.

4. Sprinkle on the pecorino.

5. Sprinkle on the seasoned breadcrumbs.

6. Place the golden raisins onto the cutlets.

7. Roll up the braciole.

8. Wrap the braciole in butchers’ twine.

9. In a sauté pan heat oil and sear all sides of each braciole.

10.Once all are seared, place in an oven safe pan and pour the marinara over the meat.

11.Cover it tightly and cook at 300 degrees for one hour and thirty minutes.