Braciole | Sybaritica

Well, the Sunday Gravy project is proceeding nicely and we are now at Day 36. Since my Spicy Sausage experiment (which was posted well over a week after I did the cooking) I have reheated the gravy twice to keep it fresh (days 26 and 32) and it still tastes great. The sweetness has given away a little, but the layers of rich umami flavor more than compensate for this and there is no harshness at all.

One of the traditional additions to the typical Sunday Gravy (which usually accompanies to the Sausages and Meatballs I cooked on Day 4) is Braciole (plural of the less commonly used name Braciola). Basically, these are stuffed rolls of meat (usually beef, but sometimes veal or pork), that are (mostly Italian-American) derivatives of the generic Italian delicacies known as ‘Involtini’. Fans of ‘The Sopranos’ will certainly recognize the name of the dish (usually pronounced something like ‘bra-ZHOOL’), but in the television show the word is usually used (for fairly obvious reasons) as a slang term for penis… Read more