From: Wilda’s World, Fifty Years of Recipes and Reminiscences
By: Norma J. Davis, Wilda’s Daughter
Another Italian favorite in our household was Braciole, a.k.a. Rollatini or Rolled Steak. It’s hard to find this in most Italian restaurants (or even cookbooks), probably because it is time-consuming to make. When we came home from school to find Mom hunched over the kitchen counter wrestling with a large spool of white thread, by now a few yards away on the floor, we knew Braciole was on the menu. This must have been one of the recipes Dad recalled from memory because I can’t find a trace of how she mad it. And the recipe books are of no help. Gerry and Roger had no recipe either, though my nephew Marc makes it – also from some memory – or help from his wife Tina.”
“The following recipe is an amalgamation of assorted recipes from books and memory.”
By: Kecia’s Flavor Breakthrough!
May 18, 2014
I come from a wonderful line of cooks. My aunt, my grandma… my mom. I remember a lot of the recipes that are in the book, my mom made many. I never had this, but it caught my eye. I thought it would be a great one to begin my new feature with. I had so much fun making this recipe! It looked harder than it is and didn’t take as long as I thought either! I hope you give it a try!
As you all may know… I am NOT a mushroom fan so often times depending on the recipe I will substitute caramelized onions instead of the mushrooms. I thought this recipe would be incredible with the onions.
Serves many… on to two roll-up’s per person.
- 2 Tbsp. Olive oil
- 2 sweet onions sliced thin
- 1 tsp. sugar
- 1 tsp salt
- 1 ½ pounds round steak (ask to have it sliced thin for roll up) I just found a pack at my market already sliced
- Prosciutto ham, enough for one slice per roll
- Fresh basil leaves, chopped
- Enough thin slices of mozzarella cheese for each roll
- 1 tbsp dried parsley ¼ cup chopped fresh
- ¼ cup shredded parmesan cheese
- Clean white string
- ¼ cup masala wine
- 1 tbsp. olive oil
- 1 sweet onion, diced
- ½ bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp. Italian Herb paste
- 2 cups diced tomatoes
- 2 cups tomato sauce
- 1 tsp. sugar
- Salt and pepper to taste
In a large pot, heat olive oil over medium heat, add onions and cook until slightly translucent. Add sugar and salt, continue to cook slowly, being careful not to burn until the onions become caramel in color. Set aside.
Lay slice of steak flat, place a slice of prosciutto on each slice of steak.
Next lay a slice of cheese on each.
Add onions and sprinkle parsley, basil and shredded parmesan.
Roll tightly and tie with string.
Cut in half and place rolls in stock pot and sear all sides. About 5 minutes on each side. Add wine and deglaze pan. Remove rolls from pan.
In same pot, add olive oil and onion. Cook until slightly translucent. Add garlic and cook an additional minute.
Add rest of ingredients, stir.
Place meat back in the pot. Simmer for 30 minutes or until meat is tender.
Remove string and serve over pasta or rice.