Please follow and like us:




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.”



Braciole adaptation!

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.

Please follow and like us:

Print Friendly, PDF & Email


    • Kecia

      It was really good Shawn… I am pretty sure you will like it. If I make it again I would put 2 slices of Prosciutto in each roll.

  1. What a wonderful recipe Kecia! The old cookbook you are using with hand written notes is so precious. I have to try this soon. Thank you for posting.

  2. Kecia!! I want you to know I thoroughly enjoyed your blog post. I love vintage recipes, especially when they are adapted (as you did so well) for today’s cooks. Your step by step directions and photographs are wonderful and I look forward to trying your braciole soon!

    • Kecia

      Thank you so much Kate! I had actually never had the opportunity to have this when my Aunt Wilda made it, I love the cookbook my cousin put together for the family! So many dishes I never had, so many I remember!

  3. Oh my! Braciole is one of my favorites! Not many people even know what it is. I grew up in an Italian household and this was a regular meal for us. My grandmother also used to put hard boiled eggs inside too. I looked around for a recipe a few years ago and was surprised to see the lack of recipes out there, I just wing it w/ my memory of what we used to be served as kids. Great job!

    • Kecia

      I had never had the dish before Christine! I think it will be one of my favorites. My Cousin said she had a hard time finding a written recipe for Braciole! Thank you for coming by!

  4. Loretta

    Made this last night for company and it was wonderful! Put in in the crockpot on high for about 6 hours and added a few italian sausage links. Served with some rigatoni using the delicious sauce from cooking. It is a keeper!

Leave a Reply

Your email address will not be published. Required fields are marked *