Today I’m sharing a recipe that was passed down in the Deluca family. When Giorgio was a kid, this dish was always served at Christmas so naturally it has a special place in his heart. We inherited the tradition and make it every Christmas. Of course, we made it this year as well. This family recipe was even published in the NY Times.
Braciole is a meat roll. We like to use veal at home, but beef can also be used. This braciole is a dish that is slowly stewed with Genovese sauce, which consists of slow cooked onions and carrots. The sweetness of the vegetables in the sauce is a beautiful complement to the taste of the meaty braciole.
The braciole can be served whole as a feature of the main course but we will thinly slice it and add it to the pasta and sauce. Traditionally we use penne, but it also goes well with paccheri.
[Photos and styling by Hitomi Watanabe Deluca]