Wednesday, November 30, 2011


Braciole is a fascinating Italian dish. It consists of a thinly cut piece of meat that has either been butterflied or flattened. Then it is stuffed with all sorts of mixtures, rolled, tied and either grilled on a wood fire or braised in tomato sauce. I prefer the wood fire approach for the most authentic flavors of Italy.

  • 3 pound pork loin center cut roast cut in half then butterflied
  • 1/4 c to 1/2 c feta cheese crumbles.
  • 1 c mix of  yellow, orange, and red peepers that have been sauteed in olive oil
  • kosher salt to taste
  • fresh ground pepper to taste
  • basil and other italian seasonings to taste
  • butchers string
First off butterfly the loin roast. Do a goolge and a youtube search on how to perform this. This is what it looks like when it is done:

Once it has been butterflied, season lightly with salt, pepper and other seasonings listed above. Add the feta and sauteed peppers. Roll the meat up and make sure all the stuffing stays inside. Use butcher string to tie it all up. Season the outside as well.

Grill directly for 3 minutes per side then grill indirectly till done.

Top with a good quality tomato sauce

You can bake this in a baking dish in the oven as well. 350 till done. Use a digital thermometer and when it reaches 170 it is done.

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