I wrote about our partnership with Francis Ford Coppola Winery last week; I am thrilled to share our first recipe for Braciole. Those of you not familiar with Braciole, I like to think of it as a grown-up meatball, and I am sure you are going to enjoy this recipe as much as we do. The wine we chose to use with this recipe during cooking, as well as serving, is the Diamond Red Blend.
One of the things that we got us excited about working with Francis Ford Coppola Winery is that their Diamond Collection wines use grapes grown in California. The grapes that are used throughout this collection come from both coastal grapes as well as ones grown in the inland valleys of California. Another thing we liked is the playfulness that is used when making each wine. For instance, the Diamond Red Blend was inspired with Scarlet O’Hara in mind, and it is complicated as well as enticing just as her character was. There are hints of spice that kept us excited, as well as subtle vanilla danced with our tastebuds. The Diamond Red Blend is made with a blend of Petite Sirah, Cabernet Sauvignon, Merlot Syrah and Zinfandel, for a jammy fruit explosion in each bottle. The wine is soft or as the winery likes to say “demure” and it pairs nicely with the slight acidic tomato based sauce as well as the herbed, salty mixture wrapped in each bite of beef.
Traditionally Braciole is filled with a bread crumb filling that is seasoned with Italian seasonings. When I began working on this recipe, I tried it this way and wasn’t pleased with how the bread crumbs tended to dry out the meat, even though it was simmered long and slow. The final recipe, I eliminated the breadcrumbs, which helped the meat stay moist, and even more flavorful with the addition of prosciutto and rosemary. I also used what is considered a “poor mans” cut of meat for this recipe. A boneless sirloin roast, which stays together nicely during a long slow braise, and it absorbs all the flavor of herbs, tomatoes and the luscious wine that is being used in this sauce.
Simply serve this dish with pasta or polenta as we did. I envision you sitting around the table enjoying the wine and the Braciole with loved ones, or even reduce the recipe in half to serve as a romantic dinner for two. Maybe on Valentine’s Day?
Thank you for joining us at the Chez Us table; we love having you here.
Have you made this recipe? Please share what recipes you are enjoying from our site with us – we’d love to see them. You can use the hashtag #chezuseats and then we can pull a chair up to your virtual table!