Beef braciole soaking up all the yummy juices from the sugo.
This reminds me of my mother Louise Pergolini. She didn’t make braciole often, but it was one of my favourites. She had the meat cut thin by the butcher so there was no pounding to do.
Hubby Roo has seasoned these thin pieces of beef on the inside with garlic, parsley, breadcrumbs, lemon zest, toasted pine nuts (ground in mortar and pestle with the garlic), salted and peppered them, then browned them in the pan before deglazing with some wine. The house smells divine.
My job? Pour some wine for the chef!
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