Bracciolli ala Nanina Maria (Bra-Zol)

By • December 23, 2013 0 Comments

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Bracciolli ala Nanina Maria  (Bra-Zol)

Author Notes: Grandma Marie's Sicilian meat loaf stuffed with eggs, salami, parsley and pine nutschristina vincent


Serves 8-10

  • 2 pounds chopped beef, veal and pork
  • 1 raw egg
  • 2 tablespoons chopped parsley
  • 2 hard boiled eggs
  • 4 pieces genoa salami, sliced & cut into strips
  • 1/4 cup bread crumbs
  • 1 cup white bread, soaked in water
  • 1/4 cup pine nuts (optional)
  • 1 quart marinara sauce
  • 1 bunch parsley sprigs
  1. Mix the egg into the chopped meat.
  2. Add the moistened bread ( squeeze out excess water) parsley, salt and pepper to taste. Mix well.
  3. Cut hard boiled eggs into quarter wedges.
  4. Divide the meat mixture into five portions. Shape a ball with each portion and place ball on bed of breadcrumbs. Flatten into oblong shape 3-4 inches in width.
  5. Fill flattened patty with one piece salami, two egg wedges and a sprig of parsley. Sprinkle with pine nuts. Fold over carefully and shape into oblong loaf. Place the seam side down on a slightly greased baking dish.
  6. Bake in 350 degree F oven until light golden brown, 34-40 minutes.
  7. Cool slightly then place in a marinara sauce and cook for one hour.
  8. The bracciolli are served sliced to accompany any pasta you choose with the sauce. Buon apeitito!

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