Oct 11 in MA- one more party before the really cold weather!

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The Southborough International Bocce Ball team! Ron, Rob, Rich, John, Carol, Mary Jane, Rich M. BTW, the following are the new names for the balls: Blue balls, Inflamed (red), Jaundice (yellow) and Moldy (green).

10-12-2008-12-40-27--perc-o-prince.jpg
 
OK, sorry, but then I got involved getting stuff on the table and didn't get any table (food) shots.

It was a great time as always, and oh so many laughs! We popped The Women DVD from 1939 in and had a few more howls!

Hope anyone who couldn't make it can make December 6th!!!!

Chuck (and Rich)
 
the bocce fairy

Chuck is going to be so sorry he posted that pic! I'm going to have to do away with him (if I can stop laughing)

Oh Chuck, you are so in trouble. You were just jealous cause I kept winning......

RichM
 
Oh, Rich,

I didn't actually come up with the name, but I can't tell you who did (whispering...because he's standing next to me) {receives slap to the back of the head}!!!!

Chuck
 
Good Times!

Thanks for all of the pictures.
Glad that you had such a great time!
Brent
 
Many thanks to our gracious hosts, Chuck and Rich, for a lovely time on Saturday. It was so much fun and great to be with friends.

Looking forward to seeing everyone in December or even before that, if possible!

Ron
 
Hello to everyone

Just wanted to say hello to all that attended. Looks like you all had a great time, but then again, who wouldn't with such GREAT HOSTS as Chuck and Rich. Wish I could have attended, but doing major renovations in the house. Will have pictures soon to post.

Ray
 
Recipe

Hey Rob,

Not a problem, and thanks for the sourdough recipe you posted!

I start with eye round steaks cut thin. Price Chopper calls these "sandwich steaks" but I wouldn't cook 'em as such.

Pound them thin. As thin as you can while avoiding tearing. If you sandwich them between plastic film while pounding, it makes it easier. See the pix higher up in the thread.

Stuffing:
2c Italian seasoned breadcrumbs
1 1/4c grated Romano
1 1/4c grated Parmesan
1T granulated garlic
1 1/2T basil flakes
1/2t black pepper
3/4t nutmeg
4 eggs
1 1/2c water

Mix all ingredients together well. It should come together in a mix that can be formed into balls and retain their shape. If you have to add some more water, it's OK.

Place the meat so the long side is across. Put enough stuffing in so that you leave about 1/2" of meat on both sides and when you roll the meat, it will overlap a little. Fold the two sides in over the stuffing and roll the bracciole closed. Tie each end with kitchen string snugly to hold it together while frying.

Fry the bracciole in batches in a little olive oil until browned all around. Remove from pan and carefully cut and remove strings. (TIP: deglaze the pan with some red wine and add the result to your sauce!) At this point, you could freeze the bracciole for cooking later. I like to make extra when I make it just so I can freeze some for another time.

To finish them, oil or spray a covered baking pan and add some tomato sauce. Put the bracciole in and mostly cover with additional sauce. Cover pan and bake at about 300F for about 2 hours.

Remove the bracciole from the baking pan and add the residual sauce to your pan of serving sauce.

That's it! Add, subtract, or adjust seasonings as your taste dictates!

Happy cooking,
Chuck
p.s.- When I was in Market basket in Amherst NH today, I thought I saw you. But when I said, "Rob?," you didn't turn around. It wasn't you!
 
Hi Chuck,

No it wasn't me!

Thanks for posting this recipe. To all who read this, you've got to try this recipe. It is spectacular!

R.
 
Hi Chuck,

No it wasn't me!

Thanks for posting this recipe. To all who read this, you've got to try this recipe. It is spectacular!

R.
 

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