I was walking through the supermarket and I caught a glimpse of sliced braciole out of the corner of my eye. For a second, I thought it was a braciole meatloaf. It wasn’t. But the idea was too good to let go. I bought a blend of pork, veal, and beef. I mixed in bread crumbs, parmesan, eggs, and soy sauce. I brought the mixture together and flattened it out into a large rectangle. I topped the meat mixture with broccoli pieces and fresh mozzarella. I rolled the meatloaf like braciole and wrapped it in plastic wrap. I am refrigerating the loaf overnight to let the flavors blend and texture set. Tomorrow, we will be roasting the braciole-inspired loaf on a bed of par-cooked potatoes and sliced onions. It is still up for debate whether or not we take the loaf all the way and smother it in tomato sauce as we do with real braciole. It may well have to happen.
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