Ben Fink
SHARE
httpswww.saveur.comsitessaveur.comfilesimport2008images2008-03634-58_braciole_gallery_1.jpg
Lay out pounded meat (we use beef top round) on a clean surface with one of the narrow ends facing you, then scatter filling along edge closest to you. Ben Fink
httpswww.saveur.comsitessaveur.comfilesimport2008images2008-03634-58_braciole_gallery_2.jpg
Fold long sides of meat over filling on either side by about 1/2″ to keep filling from falling out as you roll. Ben Fink
httpswww.saveur.comsitessaveur.comfilesimport2008images2008-03634-58_braciole_gallery_3.jpg
Starting with the end closest to you, roll meat, encasing filling. Ben Fink
httpswww.saveur.comsitessaveur.comfilesimport2008images2008-03634-58_braciole_gallery_4.jpg
Tie rolled, stuffed meat securely with kitchen twine. Ben Fink

MORE TO READ