Food - Drink
The Step You Can't Overlook When Making Braciole
By LAUREN ROTHMAN
Braciole is an Italian dish popularized by the food-lovin' families of TV series "Everybody Loves Raymond" and "The Sopranos." This recipe of tender rolls of beef stuffed with breadcrumbs and braised in tomato sauce will surely cure what ails ya, but there is one kitchen utensil you must use to pull it off.
If you've ever tucked into a fragrant plate of braciole, then you know the dish consists of a thin layer of beef (typically flank steak.) Prior to layering on the filling, the flank steak will need to be pounded thin, to a uniform 1/4-inch thickness.
This step is crucial to achieving the tender, easy-to-slice end result we all seek in braciole, so you'll need to have a meat mallet, rolling pin, or heavy glass bottle on hand when preparing. When braciole is properly prepared it’s a sight to warm even Tony Soprano's heart.