Brasciole

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?