Monday, May 14, 2012

Anna Sultana's Other Bragoli with Leftover Pork and Bread Crumbs

A little over a year ago I posted Ma's recipe for Beef Olives / Bragoli.
Well, that was one recipe for Ma's Braġoli.
That recipe calls for ground pork, chopped ham and bacon.

Ma had another recipe.
It's a little simpler.
A recipe she pulled out when she was using up a bit of leftover pork.
No ham.

And more of a budget stretcher.
It calls for bread crumbs to soak up some of the flavor and make it look 
like the meat serving is bigger.
You eat with the eyes first.
If you see a big enough portion, you feel fuller.
And maybe lose a few ounces.


They're both good recipes.
Why not try both?


                         Braġoli
                        
In a large dutch oven fry
1/2 pound ground pork
1/4 pound bacon, chopped
3 cloves garlic, minced

Add
1 Cup bread crumbs
2 Tablespoons chopped parsley
Salt and pepper
2 Eggs

Place between 2 pieces of plastic wrap
8 thin slices boneless beef round (about 2 pounds) 
Pound gently to about 1/4 inch, or as thin as possible.
Remove the top piece of plastic.
Put some of the pork mixture in the middle of each portion and roll up like a sausage.
Either pin each roll with a toothpick or tie closed with a string.

In a dutch oven heat
2 Tablespoons olive oil
Fry
2 onions, chopped
Remove the onions.

In the same dutch oven add
2 Tablespoons olive oil 
Fry the bragoli, turning the meat until it is browned on all sides.
Add
the fried onions
1 Cup dry red wine
Cover and simmer 1 hour, turning the meat occasionally.


Serve the braġoli with either pasta or pan fried potatoes.
Also serve either cooked vegetables or a salad.

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