So many people responded that they were going to try the Chicken Cacciatore recipe - and I hope you enjoyed it! I was thinking that soon you would have eaten all the chicken in the pot and found yourself with a lot of sauce. Don't toss it!
My husband was about to when I mentioned that his Mother used to make a stuffed beef roll that she would cook in tomato sauce and I wondered if we could use the leftover sauce for that. He remembered that it was called Braciole and came up with this recipe:
1# Eye of Round Beef sliced into 8, ¼” thick pieces and pounded very thin.
Make the filling by combining:
½ cup fresh grated Parmesan cheese
2 large cloves garlic, minced
½ cup loose packed parsley, minced
Zest of one lemon
½ cup fine bread crumbs
Salt and pepper to taste
Drizzle with olive oil as needed to moisten
Place approximately 2 tablespoons of the filling on one edge of the pounded beef and roll up like a jelly roll. Secure with toothpicks.
Lightly dredge the beef rolls in flour and sauté in olive oil until lightly browned.
Place the rolls in the sauce, cover and braise for one hour.
Garnish with freshly grated Parmesan cheese and ribbons of Basil or chopped Parsley.
Serve with crusty bread. Hope you enjoy it!
This is traditionally made with a simple tomato sauce, but it was really good with the Caccatorie sauce as well. By the way, we have just enough sauce left over to poach some eggs in later this week.