Ah, la braciola ripiena, proof positive that not all traditional Italian recipes are good. (I'm on record as hating it, but that has to do with my dear Casertane mother and aunts.) So too the Spanish-Cuban boliche relleno.
I remember you writing that, Jeff... I'm baffled... It's not my favourite dish but every once in a while it really hits the spot (see below for filling)... Anyway, how does your family make it?
But if you are going to stuff a braciola, this recipe sounds good...
That's an interesting one, with the step of making a little frittatina
My Grandmother apparently rejected the style of northern Campania with egg and such that I assume my Grandfather and his paesani
from Caserta province and southern Lazio were more accustomed to and went with a more austere version (her family was from the south of Campania)... garlic, parsley, pepper, pine nuts, raisins... a nice simple recipe... For me, the raisins are optional, sometimes I use them, sometimes not...
Concerning making the dish and reheating it later: Are you making one big old braciole
(non mi piace tanto cos