Braciole
23 comments
By Diane Unger
Appears in Cook's Country April/May 2013
What cut of beef to use? What to stuff it with? How to develop the flavor yet minimize the work? These were just a few of the questions we explored while testing this Italian American classic.
WHY THIS RECIPE WORKS
For our take on this Italian American Sunday supper, we use flank steak, which we found had the beefiest flavor. Bread-based fillings were stodgy, so we went with a simple mixture of sweet raisins, fresh parsley and basil, and savory Parmes...
