Bracciolli ala Nanina Maria  (Bra-Zol)

By christina vincent
December 23, 2013
2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
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!

More Great Recipes:
Beef|Pork|Make Ahead|Entree