Long-lost grandmother's recipes... braciole and frappe cookies

Braciole, pic: www.gingerandtomato.com

Braciole, pic: www.gingerandtomato.com

Hey Matt - I'm looking for an Italian recipe my grandmother used to make - called broscholl (spelling?) - which was thin meat wrapped with string. I believe inside the meat it contained some kind of Italian seeds or nuts.

Also, a second query - there was a type of ribbon cookie that she made; I believe this was deep fried and then some type of molasses was drizzled over and dusted with powder sugar.

Would you have or know a recipe for them?

Thanks!

Response: Hi there, well I've spoken to my mamma-in-law, and I think we've come up with all the info you require. Hope so!

Re: your first question about the meat wraps. These are called 'involtini' (plural of involtino) across Italy, but the word you suggested is, we think, actually 'braciole' (pron. bra-cho-lay), which is the Neapolitan (Naples) name for this same dish.

(Just FYI - a similar rolled-beef style recipe on this site is this orecchiette pasta dish from Puglia.)

Braciole recipe

Braciole, made the Neapolitan way, are very thin slices of beef, stuffed with pine nuts/seeds, a couple of slices of garlic cut into smaller bits (or crushed), some basil leaf, pinch of grated parmesan, and some people also add a raisin or two in there.

- Then roll these slices and close them with toothpicks.

- Next, put a little EVOO in a frying pan, add a tablespoon or two of 'trito' mixture (finely chopped 3-veg: carrot, celery and onion), and when oil is hot, add the beef rolls.

- Fry, turning gently, just to sear (i.e. grey) the meat all around.

- Throw in a little red wine, fry to evaporate the alcohol, then add plenty of tomato 'passata' (pureed tomato sauce) to cover the meat, salt, pepper and basil leaves.

- Cook on a medium heat until the sauce reduces and loses its sourness (I'd guess half an hour ish).

Done!

And re: your second cookie question... we reckon these are carnival cookies. These have two names too - 'frappe' and 'chiacchere' (meaning 'chats').

My Italian mamma-in-law Marisa's hand-written frappe recipe reads like this (you may want to convert from grams into US ounces):

Italian frappe cookie recipe

frappe carnival ribbon cookies


Ingredients:

500g plain flour
2 tbs sugar
2 eggs
50g butter
50g aniseed (ground/powder) or shot of sambuca
1 grated lemon
A little white wine

- Mix all ingredients into a paste and let it rest for 30 mins.

- Roll dough very thin with rolling pin.

- Cut into 15cm horizontal strips.

- Deep-fry in very hot frying oil.

- When deep fried... carefully remove each in turn, drop in bowl of very fine caster sugar (to coat fully), then pop on serving plate.

- When your serving plate is full, dribble over honey (although you might want to use maple syrup instead if you prefer).

Fat-free they ain't!

Helpful? Buon appetito!

Matt :-)

Comments for Long-lost grandmother's recipes... braciole and frappe cookies

Click here to add your own comments

Mar 27, 2011
Another name for frappe
by: eleanor

We call the frappe cookies "Angel Wings"

Dec 06, 2012
question
by: Anonymous

We called these cookies Kruisp...and coated them in powder sugar...any recipe found like that? not sure if our grandma used honey...

Mar 13, 2013
Braciole recipe
by: Matt - Pasta Recipes Made Easy

Hey guys,

I found a great recipe for braciole, over on my friend Tony's Spaghetti Sauce & Meatballs site.

It's about half-way down this page.

I hope you enjoy it too!

Matt.

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Pasta Q&A.

Grab your FREE cookbook!

Join me on...

Most Popular

Find your best pasta maker
Different types of pasta
Moreish carbonara sauce