Braciole is a traditional southern Italian comfort food. There is not another restaurant in Los Angeles who makes this dish.
First you trim, pound and cut tender steak, then smear fresh ground garlic, sprinkle fresh grated parmesan and romano cheese, chopped Italian parsley,
salt, black pepper and panko. We then hand roll the meat, tie it, then braise the rolled meat. We simmer the braciole in local ground tomatoes, fresh garlic and basil for 3 hours. The dish includes rigatoni pasta with braciole sauce which consists of ground tomatoes, seared chunks of flapmeat, onion, garlic, tomato paste, and burgundy wine.
This dish takes us over 8 hours to prepare…… worth every penny, when you taste it you will agree.