Slow Cooker Braciole & A Trip Down Memory Lane
Braciole is a staple in an Italian kitchen. An Italian Sunday dinner just wouldn't be the same without a tender, fall apart in your mouth piece of braciole! The problem you can run into, if it isn't cooked long enough the meat will be incredibly tough. So what better way to get that meat fall apart fabulous, why not a slow cooker!?!? Lets be honest, besides the fact that you will get great braciole, the fact that you can start it then leave it without worrying about the sauce on the bottom of the pot burning is an added bonus!
So, whenever I eat braciole I am immediately brought back to mine and hubbys trip to the Amalfi Coast (pre kiddos!) in 2008! I dream often about getting back... the goal is 2017 for our 10 year wedding anniversary!! We were in Positano, surrounded my beautiful beaches and the place we enjoyed the most amazing Lemon Ice... lemon ice as in a guy squeezing the most gorgeous lemons by hand right in front of you... HEAVEN!!! I digress.... back to the braciole! There was a Hotel/Restaurant over looking over the ocean (I am completely blanking on the name, ugh!) and there I had the most fantastic braciole... get this served over MASHED POTATOES! I know, crazy right?? NO, It was fantastic!!
If you've never made braciole it is a very simple dish. It is a pounded out piece of top round (don't worry, its labeled braciole in the grocery store). As to what goes inside depends very much on the region of Italy or just your family preference. My husbands family puts hard boiled egg in there, my grandmother puts pignoli nuts and raisins... me I prefer it a little more simple.