There are 4 types of Braciole that are normally made;
Potatos, Rice, Eggplant, and the best with grind meat.
(recepit below)
Comments from Marco;Enjoying the fininshed product! From left to right, Franco Miceli, Tommy Mastroianni, Vincenzo Filippa & yours truly, Marco Chirico.
Maryann Miceli molding the braciole
Tota chirico (vignone) and Silvia Chirico
Braciole ready for the hot pan
Marco and Tota, he is checking to see if additional salt in needed
Marco holding braciole rady to be eaten
Tommaso Mastroianni at the fying pan
Hello Compare Joe,
I wanted to send you some pictures of how we celebrate Festa Addolate here in America. In these pictures we are inside the garage of Tommy & Ciccina Mastroianni. It was a rainy day here but the braciole were hot! Although you probably know everyone in the pictures, I will also create an album on my facebook page so you can see the comments for each picture.
Regards,
Compare Marco
I wanted to send you some pictures of how we celebrate Festa Addolate here in America. In these pictures we are inside the garage of Tommy & Ciccina Mastroianni. It was a rainy day here but the braciole were hot! Although you probably know everyone in the pictures, I will also create an album on my facebook page so you can see the comments for each picture.
Regards,
Compare Marco
Recepit for Braciole alla Pianopoletane;
1lb. italian hard bread.. (two three days old.. the harder the better)
1lb. of ground meat
5 eggs (whole eggs)
100 gram of pecorino ground chees (or mixed half pecorino and half romanocheese)
salt to taste
parsely sprinkled
garlic sprinkled very littler
1. hard bread soak in small quantity of water (quantity in order to soak slow.. usually few hours)
After take the bread and squize out all the water to be wet dried.
2 Mix all ingrediences together and work with hands untill you get complete mixed and soft.
3. let it stay for 1/2 hour before making the braciole.
then shape braciole as you have seen in pianopoli...
4. prepare oil in a deep pan and bring to high temperature...
Place one at time in pan with hot oil and with a fork turn it as required....
When taken out of pan, place on top of paper towel to soak away some of the oil .
Eeat them soon are hot very good glass of VINO to go with and think of Pianopoli.
1lb. italian hard bread.. (two three days old.. the harder the better)
1lb. of ground meat
5 eggs (whole eggs)
100 gram of pecorino ground chees (or mixed half pecorino and half romanocheese)
salt to taste
parsely sprinkled
garlic sprinkled very littler
1. hard bread soak in small quantity of water (quantity in order to soak slow.. usually few hours)
After take the bread and squize out all the water to be wet dried.
2 Mix all ingrediences together and work with hands untill you get complete mixed and soft.
3. let it stay for 1/2 hour before making the braciole.
then shape braciole as you have seen in pianopoli...
4. prepare oil in a deep pan and bring to high temperature...
Place one at time in pan with hot oil and with a fork turn it as required....
When taken out of pan, place on top of paper towel to soak away some of the oil .
Eeat them soon are hot very good glass of VINO to go with and think of Pianopoli.
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