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Best Italian Chef Finalist: Nico’s Braciole

by Cari B. - Richfield, WI | Written on February 6, 2013

This is my favorite dish to cook when my husband and 6 year-old son, Nico, are out snowmobiling, “ATV’n,” or doing boy stuff for the day.  I will start the preparation late morning and let it cook until they return home with friends.  The entire home smells like an Italian restaurant, and after a hard day of playing, coming home to Nico’s Braciole and pasta is very welcoming.  I love serving it with fresh bread.  I make my own sauce with the Braciole, but for if the Nico’s Braciole is placed on the menu it will be served with Maggiano’s sauce.  My husband always says this should be called “Sergio’s Braciole,” after our dog.  As soon as I start the preparation for the Braciole, Sergio comes into the kitchen and will not leave until dinner is served.  He just stays there and waits for hours.  Nico’s Braciole is the only thing I make that he does this for…that’s amoré!

 

Nico's Braciole

Nico's Braciole

Ingredients

1 Slice (1/2 pound) Round Steak – sliced thin
1 Tbsp minced Parsley
1 tsp minced garlic
1 tsp sea salt – divided
¼ tsp fresh ground black pepper – divided
½ lb. ground chuck
¾ cup dry bread crumbs
1 raw egg
2 hardboiled eggs – sliced
1 tsp oregano
1 tsp basil
¼ cup  grated parmesan cheese
2 Tbsp extra virgin olive oil
¼ cup extra virgin olive oil
3 pieces butcher string
Choice of cooked pasta
2 qt Maggiano’s Marinara Sauce

Instructions

Trim fat from meat.

Pound steak with meat tenderizer on both sides until thin and tender (about 1/8 inch thick)

Spread on top of round steak parsley, minced garlic, ½ t. ea salt and 1/8 t. ground pepper

Rub top of round steak with olive oil

Mix Ground Chuck with bread crumbs, raw egg, oregano, basil, parmesan cheese, ½ t. sea salt and 1/8 t. ground pepper.

Spread mixture onto round steak, keeping 1/8 inch away from edge of round steak

Roll steak lightly with rolling pin to make sure everything is spread evenly

Place sliced hardboiled egg on top of meat

Roll up round steak

Tie with 3 pieces of butcher string

Add ¼ cup extra virgin olive oil to large pan

Place Braciole in pan and brown Braciole on all sides

Place browned Braciole in 2 qts. Maggiano’s marinara sauce for 4 hours and simmer on low heat

Remove Braciole from sauce

Let rest for 15 – 20 minutes

Slice Braciole in round slices – ¼ inch thick

Serve atop pasta of choice with Maggiano’s Marinara sauce

Vote for this dish!

 

  • Jenn

    I love bracioles and rarely see them on menus. This would be a great addition to Maggiano’s!

  • http://twitter.com/MarianeMatera Mariane Matera

    Braciole is made with flank steak, no eggs or ground chuck inside, but you do put a slice of bacon in with the other filling before rolling it up, tying it, frying it in olive oil, and then letting it finish cooking in the sauce.

  • KURTZGRL

    Maybe yours isn’t made this way but this recipe is a finalist to go on the menu at a national restaurant, yours is not.

  • AL TROTTA

     My family also put bacon in it and we also put some raisins or pine nuts .
    I sure could go for one now with some Mostocelli or Grnochi or Spagettior Ravoli or Lasagna

  • Lucybear

    I love braciole and this recipe sounds amazing….can’t wait to try it!

  • Jeff winterburg

     In the past, I’ve asked WHY this dish is not on Maggiano’s menu . It would be a great addition. Just do it!

  • Drew in NNJ

    Maggiano’s used to have a bracciole on their menu…it’s been off for about 5 years or so.  It was killer!  Every time I go back, I have to look to see if they’ve been smart to bring it back.  I was there the other for dinner with my daughter… they have 4 or 5 veal dishes but no bracciole?  Come on Maggiano’s bring back the bracciole.

  • Mariacom

    Reminds me of my childhood when my mom made this. I can taste it already.

  • Tom Fedele

    The finalists all sound mouth watering, but being a big fan of bracioles, I would love to see this on the menu.  If it is half as good as my Sicilian mom’s, it will be a very popular choice for your customers.  Hey! We’ll be in the Tampa Maggiano’s this coming Sunday night. Can you get it on the menu by that time?!!! LOL

  • Marshashilney

    My grandfather was from Sicily and we make our braciole with hard boiled eggs, been making them that way for generations.  Different regions make different recipes.

  • Marshashilney

    My grandfather was from Sicily and we make our braciole with hard boiled eggs, been making them that way for generations.  Different regions make different recipes.

  • http://www.facebook.com/PMcKinney49 Pamela McKinney

    I think my Grandma used to make something simular to this and I loved it! This would be a dish that I would order from Maggiano’s and bring my favorite man.

  • http://www.facebook.com/PMcKinney49 Pamela McKinney

    I would love to try this recipe at my favorite restuarant Maggiano’s!

  • Tpnoodles

    Great dish – just like my Calabrian great- grandmother – a treat for people who do not make this wonderful addition as a side dish to any homemade pasta!

  • Ppasq

    Wow I sure hope this wins. My mom made it with salami also in the middle. It was truly delicious. My wife now does the Bracioles the same way. This receipe looks great too.

  • Rdino2

    Sounds delicious. Maggianos should definitely have this on their menu

  • frank m

    Its been quit a while since I had a good braciole, You piqued my taste buds to the point that I’m going to make some this weekend.  I’ve had it with pounded flank steak and pounded round steak, I’ve even had it with pork fillets.  We filled it with  garlic parsley, basil salt and pepper toasted pine nuts and panchetta. We browned it in the same pot we made our gravy . After browning , we removed it made our gravy and put them back in the pot.  Came out great!!! 

  • DrTrish68

    Cari, I live on the border of Richfield and Germantown.  I think next time you make this you should invite me over to taste-test it!!  :-)  Not sure if my hubby would like the hardboiled egg inside, but it sounds pretty good to me.  We just ate at Maggiano’s by Mayfair two nights ago and I probably would have tried this if it was on the specials menu.  Good luck in the contest!

  • AL

    they should put braciole on the menu.it used to be on someone took it off .I used to go to MAGGIANOS just for their BRACIOLES…..

  • AL

    they should put braciole on the menu.it used to be on someone took it off .I used to go to MAGGIANOS just for their BRACIOLES…..

  • Amylg2012

    One of the best and haven’t found a place that serves it yet.

  • Bernie Gavaditti

    MY mother in law made the best!!!   I have never mastered the art. Thanks for the recipe

  • Anonymous

    The fondest memories I have is having Sunday dinner (all day, I might add) at my Aunt Jessie’s house in Brooklyn NY. She made braciole, stuffed artichokes, meatballs , stuffed peppers . Just the best and most delicious dishes you could want or imagine. I am partial to the braciole but she did not add the hard boiled eggs —she put pignoli nuts and raisins in hers. 

  • Linda

    I’m not Italian but love their food.  Go to Maggiano’s often – even have large business orders sseveral times a month.  I vote for this and would love to see it on the menu.  Sounds delightful and you get my vote.

  • Linda

    I’m not Italian but love their food.  Go to Maggiano’s often – even have large business orders sseveral times a month.  I vote for this and would love to see it on the menu.  Sounds delightful and you get my vote.

  • Anonymous

     You probably are Neapolitan like my family—the raisins and pine nuts!

  • Sbrady341

    Just watched a similar dish on ‘extra virgin’ show on foodnetwork.  It looks and sounds delicious!!

  • Tobias

    You gotta be some kinda crazy; You giva me five kindza besta kindza food ona eartha ana youza aska me to pick besta; Whya don’ta youza aska me who I lika betsa, God or Jesus Christa!

  • lori

    it would be great to add this a little more choice of meat with pasta!!!!!!!!manga

  • Rjvat

    It isn’t the way my father made it but your recipe sounds great!

  • Klbentley

    my dad took us to get braciole often when I was young…..would love to see this on Maggiano’s menu!

  • Roberta Preston

    I lived in Sicily from 2001 to 2005 and it was one of my favorite dishes!  I was working at Sigonella Naval Air Station in Public Works. This was a very rustic and yummy! 

  • Phil H

    Whenever I am in an Italian Restorante that offers Braciole I usually order it.  My favorite restaurant in Philadelphia that has Braciole on it regular menu is Dante & Luigi’s in South Philadelphia.  The combination of the Braciole and the homemade Italian gravy are a delicious pairing.

  • Barb

    Brings back memories of my childhood when my recently deseased mother made this on special occasions, like Christmas.

  • Anonymous

     The woman below is correct, different regions, different ingredients.  I am a first generation Italian.  My father was from the Salerno region.  He was also a chef having his own very successful restaurant.  We use flank steak.  In the filling, we use eggs, bread crumbs, parsley, and grated romano cheese.  In his area, they were raisin lovers.  We add raisins to some of the them, for those who enjoy raisins.  I can recall my father telling me to make the filling a little runny, having a bit more egg.  However you make it, enjoy! :)

  • Tobias

    I think I lika dis woman, she maka gooda braciole, I wouda love toa eat at her housa. And then she coulda dine ata my humble housa. I maka da besta stuffed manicotti … Then I’a gonna breakayou heart, becausa I no share recipesa ….

  • frank m

    Ihave to add too this That I aalso put provelone or mozzerellain this braciole

  • Brtesite

    I remember you used to have braciole on the family  menu and it was my favorite dish.  It was served with some kind of flat noodle.  This is a little different but I can’t wait to try it!!!!!

  • Fedup

    No Alfredo dish made it to the final round?  Was this due to no good submissions or what?  I am sorry, but call me fed-up, but I am done with marinara sauce for now.  Seems thats all everyone ever talks about and never the much tastier white sauce :(

  • Fedup

    No Alfredo dish made it to the final round?  Was this due to no good submissions or what?  I am sorry, but call me fed-up, but I am done with marinara sauce for now.  Seems thats all everyone ever talks about and never the much tastier white sauce :(

  • Anonymous

     Shame, shame, Tobias!  BTW, I maka the besta stuffed manicotti!  I noa shara witha you!

  • Botncarol

    This is very similar to the braciole that my mom made in the past.  She is now 91 and doesn’t make this any more and I would love to see it on the menu.  My grandparents were from Tuscany and Naples and my step father from Calabria.  I love Italy.  I love Maggiano’s. 

  • CynthiaF

    Look’s yummy.  I always  cook Italian, but have never made this. My dog, too, would be hanging out in the kitchen!.   If this makes it to the menu, I will certainly try it.  Good luck!

  • Brumani

    S Bruno
    Yes it’s with the eggs, a little tip use ball tip or sirloin it doesn’t
    have to cook as long and better flavor

  • Elmermajano2004

    I love Braciole this dish will be one of the best from Maggiannos menu. Im so glad because thats what Im going to order. Grazie!!!

  • wayne

    The best I ever had was a beef braciole served at Jimmy’ Milan in center city Philadelphia. It was so tender that you didn’t need a knife to cut it and it melted in your mouth. No eggs in their braciole but the rest of your recipe looks close to what I remember experiencing. Jimmy’s Millan has been closed for years. I would travel anywhere in or around Philadelphia to taste anything that came close to what I had at Jimmy’s

  • Richrob

    I like to layer my flank steak with a pounded thin boneless chicken breast, roll up, tie with butchers string, brown, then bake in sauce for a couple of hours. Serve with mashed potatoes and red sauce ….yum. My family loves it!

  • Lew Attardo, Pensacola FL

    Sorry Mariane, but it must be a regional thing! My grandparents on both sides of the family were from Montedoro, Sicily, and San Cataldo, Sicily, and both made our “bra’zhul” stuffed with hard boiled eggs, crushed meatballs, our spaghetti sauce and seasonings, …but no bacon. But I will try adding the bacon since it sounds good!

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