Meatballs....How About Bra-zhul !
Meatballs are one thing - it was the braciola, pronounced bra-zhul that curled my hair.
A piece of tenderized beef, stuffed with various goodies, tied off, browned - then simmered in tomato sauce for hours. Ambrosia.
The Cav's braciolas, stuffed with hard boiled eggs, were a special treat and the eggs, the prize.
We take our places at the table and wait for Joe, Mr. Cav's, to come home from the hardware store, wash his hands, sit down and serve himself. Then, we could eat.
First the rich tomato sauce, served over pasta, usually zitti.
So good so rich so much flavor so much beef fat...sometimes the sauce was made with meatballs and sausage and bra-zhul. These were the days before anyone had heard of cholesterol or gave two shits about their mid line.
Ok, next, remove the pasta from the table and bring on the braciola !!! An anxious air hung over the table...who gets the egg this week?
I've never made a braciola but I've talked about it enough over the years and last year I cycled with an Italian guy from Jersey whose new girlfriend was pulling her hair out over how to make the perfect braciola so she could be accepted into the fold and win the heart of her man.
Well Honey, try the following recipe which is penned by Lidia Matticchio Bastianich. http://www.thatsmyhome.com/venettos/lidsun.htm
This dish is truly an act of love. Check it out...it will take hours to prepare and that jives with my memory of Sunday braciola at Cathy's.
Good luck, enjoy and let me know how it turns out. Jenise