Passport & Plate - Braciole (Involtini) di Regina
Italy | Friday, March 14, 2014 | 2 photos
Ingredients
12 thinly-sliced chicken breasts
1/4 cup olive oil
salt and freshly ground black pepper
4 cloves garlic, minced
1/3 cup grated Parmesan
1/2 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
1 tablespoon cayenne
2 hard-boiled eggs, diced
2 chicken sausages, chopped
2 cups your favorite mushrooms, sliced
1 small bell pepper, chopped
1 small onion, sliced
1 cup red wine
6 cups marinara sauce
1 box linguini (or enough of your favorite pasta for 6)
How to prepare this recipePlace the chicken slices between sheets of plastic wrap, working 2 or 3 at a time, and pound with a meat pounder or rolling pin until very thin, about 1/8-inch thick. Remove the plastic wrap and repeat with the remaining meat slices. Rub the meat slices on both sides with 2 tablespoons of the olive oil. Season the meat on both sides with salt and pepper.
In a mixing bowl combine the garlic, parmesan, parsley, basil, boiled eggs, olives, and cayenne. Toss to combine. Divide the mixture evenly among the slices of meat, about tablespoon of stuffing for each slice of meat, spreading to within 1/2-inch of the edges. Carefully roll each piece of meat into a tight cylinder so that it resembles a fat cigar. Use toothpicks or twine to secure the meat. (This part is messy)
In a large Dutch oven, heat the remaining 2 tablespoons of olive oil over medium-high heat and brown the rolled meat and sausage, working in batches, until well browned on all sides, about 6 minutes. Remove the browned meat to a plate and set aside. To the pan with the oil and meat juices, add the onion, pepper, mushrooms and red wine; bring to a simmer and cook until wine is reduced and onion is softened. Return all of the browned meat to the pan, add the marinara sauce, and bring to a boil. Cover, reduce the heat so that the sauce just simmers, and cook the braciole in the sauce, stirring occasionally, for about 2 hours or until the meat is very tender. If the sauce gets too thick during this time, thin by adding a bit of water as necessary.
Remove the toothpicks or twine from the braciole. Slice the meat and return to pot before seasoning to taste with salt and serving with the marinara sauce over cooked pasta.
The story behind this recipeMy mom’s flour-dusted hands knead a doughy mound, grip the worn wooden rolling pin as she flattens it, and her plastered fingers drop the slender strips of pasta into a pot of boiling water. I stand nearby, pounding slabs of beef, rolling them around balls of pork sausage, and braising them in olive oil before simmering the meaty goodness in a bubbling cauldron of marinara.
Ah! The memories of my mom and me in the kitchen preparing pasta and braciole are priceless. Especially since we’re African-American with no known Italian ancestry. But that never stopped us from preparing Italian-inspired meals before. And this time, we were making a dish for my fifth grade class and our cultural exchange meal.
I was an avid watcher of Food Network back then, and my mouth watered as Chef Emeril Lagasse prepared braciole on his television show. Since I chose to share Italian cuisine with my classmates, I thought his recipe would be perfect. So my mom and I stayed up all night making pasta by hand and cooking bundles of meat in sauce.
Sadly, the pasta was not appetizing to eat or even look at. My mom and I were disappointed, although we understood that making pasta is a skill that comes with experience and wisdom that we just didn’t have. So we boiled a couple of boxes of linguini instead.
As for the braciole, it was impeccable—I couldn’t believe what was happening inside of my mouth! My classmates were also impressed. They devoured it. It was a good day, an incredibly good meal, and it’s one of my fondest memories of me cooking with my mom.
Growing up, I was always in the kitchen. Helping my mom by chop turkey gizzards for Thanksgiving dressing, shredding cheddar for macaroni and cheese, stirring the banana pudding custard—this was my idea of fun. And I still love cooking for friends and with my mom and aunts, connecting with others via food.
I hope that you enjoy my braciole! (My altered recipe calls for chicken instead of the aforementioned beef and pork.)
