Sicilian Braciole Loaf
"A variation of a much loved Italian classic."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 26
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large celery rib, chopped
- 1 carrot, chopped
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 1⁄2 lb ground veal (or can use ground beef)
- 1 cup firm Italian seasoned breadcrumbs, preferably from semolina bread
- 1⁄4 cup grated romano cheese
- 2 eggs
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 cup dried currant
- 1⁄4 cup chopped flat leaf parsley
- 1 tablespoon chopped fresh sage (or 1 t. dried)
- 1 tablespoon chopped fresh marjoram (or 1 t. dried)
- 1 teaspoon grated lemon peel
-
Mushroom Marsala Sauce
- 2 tablespoons unsalted butter
- 6 ounces sliced mushrooms (wild or button or a combination)
- 2 tablespoons finely chopped shallots
- 1 tablespoon all-purpose flour
- 1 1⁄2 cups beef broth (homemade or reduced-sodium canned)
- 2 tablespoons marsala wine
- 1 tablespoon chopped fresh herb (such as tarragon, sage, or thyme)
- salt
- fresh ground pepper
directions
- Preheat oven to 350°.
- In a large skillet, heat the oil; cook the onion, celery, and carrot over med-low heat, stirring frequently, for 4 minutes or until vegetables are nearly softened.
- Add in the garlic and cook, stirring 1 minute.
- In a large mixing bowl, gently but thoroughly mix together (use your hands) the ground meats, 3/4 cup of the bread crumbs, cheese, eggs, salt, and pepper.
- On a large piece of waxed paper, pat the meat into a 9x12 inch rectangle.
- In a small mixing bowl, stir together the currants, parsley, sage, marjoram, lemon peel, and remaining 1/4 cup bread crumbs.
- Sprinkle the mixture over the meat, leaving a 1-inch border on all sides.
- Use the waxed paper to help roll up the meat from the long side.
- Invert the roll into a 13x9 inch baking dish; discard the waxed paper; smooth the edges of the meat to form a neat roll.
- Bake 45-50 minutes or until the roll is firm and nicely browned.
- Make the sauce while the loaf is baking.
- In a large skillet, heat the butter; cook the mushrooms and shallots over med-low heat, stirring frequently, about 5 minutes or until the mushrooms are soft and have given up their liquid.
- Increase the heat to medium; cook, stirring frequently for 2 minutes or until about half of the liquid is evaporated.
- Stir in the flour; cook, stirring 1 minute.
- Whisk in the broth, marsala, and herbs.
- Bring to a boil, stirring.
- Lower heat to med-low and simmer, stirring frequently, for 3 minutes.
- Season to taste with salt and pepper.
- Take the meat loaf out of the oven and let stand 10 minutes.
- Cut into 12 slices and serve with the sauce.
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Reviews
-
The recipe looked great, however, there were no instructions<br/>as to what to do with the cooked onions, carrots, celery and garlic.<br/>marsala sauce tasted great, guests that were invited, suggested<br/>a thicker sauce, perhaps more flour, making it like a gravy
