Monday, October 20, 2008


At last, I made brasciole. It was wonderful, and the slow braise in the oven gave the tomato sauce the most amazing flavor.

However, I had no idea that I was supposed to pound out the meat before filling and rolling it. So, here is an uber-thick version of Giada DeLaurentis' brasciole. (I'll be pounding out this recipe again soon.)

Wow. Close-up photos of beef are just not attractive, are they?

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