Grilled Braciole Fit For a Saint

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

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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 former Malden City Controller Domenic Fermano.

Braciole sliced open revealing gooey cheese. — Slicing into the braciole makes you salivate as you anticipate that first gooey bite.

This is pretty quick and easy to make. You simply layer some salumi and cheese over the beef and then cook it on the grill. Rolling it up is a little tricky as you don’t want to burn your fingers. I’d suggest using gloves. The original recipe calls for placing it in a french roll and making a sandwich of it, which would eliminate the danger of rolling it. I omit the roll because this makes a good dinner when served with a side dish.

Whether you serve it in a roll or rolled up on a plate, be sure to cover it with your favorite tomato sauce (any of the three tomato sauce recipes listed here would work, but I’d recommend trying the first one: Carrot Sauce For Modern Italians).

Open-faced braciole — Cover the meat with the cold cuts and cheese and then cook it flat on a grill before rolling it up. (The original recipe calls for adding a slice of imported ham along with the salami but I omit this.)

I try to attend the outdoor summer block party on Pearl Street each year and when I do, I buy one of these from a street vendor for only $5. That’s not much to pay for a little bit of heaven.

Braciole Fit For A Saint

July 22, 2019

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By: Mark Micheli

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 (optional)
Imported salami
Shredded mozzarella cheese
Crushed garlic
Olive oil
Roasted Cubanelle pepper
Your favorite tomato sauce

Directions

Step 1 Lay the sirloin flat. Drizzle olive oil ontop and then the crushed garlic bits.
Step 2 Add a slice of the ham and a slice of the salami and then the mozzarella cheese.
Step 3 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.
Step 4 When done, roll it up on the grill or on a plate. Be careful not to burn your fingers.
Step 5 Place Cubanelle peppers on the grill and turn over so it cooks on all sides.
Step 6 Place roasted pepper on a plate. Put rolled up braciole on top. Spoon tomato sauce over the braciole and serve.