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Grilled Braciole Fit For a Saint
Aug 19th, 2009 by

This braciole is easier to make and tastes even better than the more traditional braciole that is cooked in an oven.

This braciole is easier to make and tastes even better than the more traditional braciole that is cooked in an oven.

No need to sweat in a hot kitchen for this one. This braciole is cooked outside on the grill and with outstanding results.

“San Rocco Braciole” is a specialty of the St. Rocco Feast in Malden, Mass. and was created by Malden City Controller Domenic Fermano.

I attended the outdoor block party on Pearl Street earlier this month and had the pleasure of buying one of these from a street vendor for only $5. They serve it in a French roll to make it convenient to eat, but I omitted that here as it makes a good dinner without the bread when served with a side dish.

Ingredients:

  • Sirloin beef, sliced thin. (You can use butterflied sirloin or top of the round too. Pound it if necessary between two pieces of waxed paper or saran wrap with a rolling pin. The key is to make sure the meat is tender.)
  • Imported ham
  • Imported salami
  • Shredded mozzarella cheese
  • Crushed garlic
  • Olive oil
  • Roasted Cubanelle pepper
  • Your favorite tomato sauce

Cover the meat with the cold cuts and cheese.

Cover the meat with the cold cuts and cheese.

What I did:

Lay the sirloin flat. Drizzle olive oil ontop and then the crushed garlic bits.

Add a slice of the ham and a slice of the salami and then the mozzarella cheese.

Place the meat on a hot grill and cook for three to four minutes. It will cook through on the one side so there’s no need to worry about not flipping it over.

When done, roll it up on the grill or on a plate. Be careful not to burn your fingers.

Place Cubenelle peppers on the grill and turn over so it cooks on all sides.

Presentation:

Place roasted pepper on a plate. Put rolled up braciole on top. Spoon tomato sauce over the braciole and serve.

(Photos by Mark Micheli)

Find more recipes in the Food section

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