These dessert baking cups are great for baking something in them or  making assembled desserts such as these dessert cups with cannoli cream.

You can fill them with whatever you like!
Pictured I did pound cake, cannoli cream and topped with  chocolate dipped strawberries.
You can use pudding to fill the cups instead of cannoli cream.
Create whatever pleases you.

Cannoli cream ingredients:
15oz-16oz ricotta cheese, whole milk
5 TBLS confectioner’s sugar
1 TSP vanilla, paste type is preferred
2 TBLS cornstarch
½ TSP cinnamon

mini chocolate chips, to sprinkle on top
1 store bought butter pound cake
Bakers chocolate melting cup, I used milk chocolate
8-10 fresh strawberries

Directions;
Mix the cannoli cream in a processor or if you don’t have one a blender. Set aside.
Have the strawberries at room temperature. Place them on a pan with wax paper.
Melt the chocolate according to the directions on the cup.
Dip the strawberries and place them on the wax paper pan.
Let them sit for 1/2 hour and then refrigerate.
Slice the pound cake about 1/2 inch thick and cut out a circle of cake with a glass or biscuit cutter and press it into the dessert cups.
Top with the cannoli cream and sprinkle with the mini chocolate chips.
Place a dipped strawberry on top.
Chill and serve the same day.

These Mussels in white wine sauce can be served by themselves or over pasta.
They cook in minutes and are delicious !!

Ingredients;

1LB fresh raw mussels
3 TBLS unsalted butter
2 garlic cloves, minced
1 TBLS chopped parsley
juice of a 1/2 lemon
1/2 cup dry white wine
dash of red pepper flakes
1 cup of milk

Directions;
Soak the mussels in the milk for about 30 minutes and remove the little black  beard as it is called.  The milk will make the mussels release any sand they might have in them.
Rinse them off and in a pot big enough to have one layer boil an inch or so of water.  Place the mussels in the boiling water and simmer a few minutes as they open.
Discard any that do not open. Remove them from the water but save the mussel juice. Drain the mussel juice through a sieve saving about 1 cup. Set aside.
In a sauce pan melt the butter and sauté the garlic a minute or so.
Add all the other ingredients to the sauce pan with the butter and garlic and bring to a simmer.
Serve with a crusty bread or over 12oz of cooked linguine.

This mushroom risotto recipe is absolutely creamy delicious, and flexible!!
I used baby bella mushrooms but you can use whatever type you desire. You can make this just rice and add a little saffron or baby peas.  The variations are endless!
Pictured I added cooked asparagus at the end.

Ingredients;

8oz fresh baby bella mushrooms, cleaned and sliced
7 cups chicken stock, low sodium
¼ cup extra virgin olive oil
1 med onion, diced
1 clove garlic, minced
2 cups Arborio rice
1 cup dry white wine
1 TBLS fresh sage, chopped
5 TBLS butter
1/2 cup Parmesan cheese

Directions;
Sauté the mushrooms until slightly browned and set aside.
Heat the chicken stock to a simmer.
In a large saucepan heat the oil and sauté the onion and garlic until slightly translucent.
Add the rice and stir. Add the wine and stir until most of the liquid is gone.
Add the hot stock a ladleful at a time, gently stirring the liquid after each addition stirring and adding to keep a layer of liquid above the rice.
After about 15-20 minutes the rice should be just slightly firm.
It’s important to keep an eye on the rice at this point, it can easily over cook so that the grains become long and jagged looking.
Add the mushrooms and sage while stirring.
Remove from the heat and stir in the butter, cheese and the
cooked/drained asparagus if you chose to add them to the recipe.
Taste and add salt and pepper if needed.
Stir gently and serve immediately.

This Parmesan Cheese Crusted Scallops recipe takes just minutes to make.
If you buy frozen sea scallops they only take a short time to defrost in cool water.

Ingredients;
12oz-16oz sea scallops, rinsed with cold water and drained
1 egg, beaten
2/3 cup Italian flavored bread crumbs
1/3 cup shredded Parmesan cheese
1 TSP parsley, dried is fine
1/2 cup olive oil

Directions;
Coat the scallops in the egg and then into the bread crumb mixture. Place them on a plate. Once all are coated heat the oil in a 8″-9″ frying pan. Fry about 3-4 minutes on each side until golden brown.
Serve sprinkled with Parmesan cheese.

This zucchini sauté dish is one frying pan and few minutes of prep and it’s ready to eat.  It can be a side or a meal. Serve on toasted Italian bread slices dusted with Parmesan cheese and you’ve got a meal.

Ingredients;

2 TBLS olive oil
1 garlic clove minced
3-4 small fresh zucchini, cubed
2 sweet onions, sliced thin
2 cups chopped tomatoes, canned or box is fine (I like the Pomi brand)
Salt and pepper flakes to your taste

Directions;
In a frying pan large enough to hold all the ingredients,  add the oil and onions.  Sauté until soft but not browned. Add the garlic and stir for 1-2 minutes.  Add the balance of ingredients and cover to simmer for 10 minutes. Serve hot or at room temperature.

This Scallops Baked Italian Style recipe was developed by my brother-in-law, Sonny.
He was a fabulous chef.  He would make this every Christmas Eve.
It will become a family favorite for you too.

Ingredients;
12oz -16oz sea scallops
2/3 cup Italian flavored bread crumbs
6 TBLS unsalted butter, soft, but not melted
2 cloves of fresh garlic, crushed
1 TSP chopped parsley and a sprinkle
2 TBLS grated Romano cheese
Lemon slices for garnish

Directions;
Preheat oven to 400.
Place scallops in one layer in a lipped baking pan.
Mix all the other ingredients, except the lemon, and spread the paste like mixture over the scallops.
Bake for 15-20 minutes or until they are bubbling and the bread crumb mixture is lightly brown.
Garnish with lemon slices and a sprinkle of parsley.

This tagliatelle and mushroom recipe is a one pan wonder.
So delicious and quick to make.
Tagliatelle with Mushroom Sauce is one of those dishes that make you say “WOW” with the first bite!
Be sure to use a variety of only FRESH mushrooms.
Serve it as a main course or as an appetizer.

Ingredients;
12oz Tagliatelle, cooked as pkg indicates
1 1/2 LBS assorted fresh mushrooms such as porcini, chanterelle and morel, cleaned, trimmed and sliced
¼ cup extra virgin olive oil
3 TBLS unsalted butter
3 cloves of garlic, sliced thin
2 TBLS shallot, minced
1 rosemary branch
3 fresh sage leaves
salt and red crushed pepper to taste
1 1/2 cups chicken stock
1/4 cup heavy cream (optional)
1 TBLS fresh minced parsley
1/2 cup grated Parmesan cheese

Directions;

Boil the water to cook the pasta while preparing the mushrooms.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add about half the mushrooms. Cook and stir until they begin to soften and shrink. Then add the remaining mushrooms. Cook and stir until liquid appears in the pan. Then increase the heat to boil the liquid away and caramelize the mushrooms, about 8 to 10 minutes total.
Reduce the heat to medium, add the butter, and let it melt. Add the garlic, shallot, rosemary, sage and salt and pepper, sauté for 2 minutes. Add the chicken stock and optional cream and simmer until reduced by half, about 3 minutes.
Remove the sage leaves and rosemary.
Toss the cooked and drained pasta into the sauce (add a little pasta water if it appears to be dry) and serve sprinkled with Parmesan cheese and parsley.

This Pasta primavera with vegetables,  is nutritious and delicious.
Feel free to make your own vegetable combination.
But try mine first before you invent your own.
Just be sure all the vegetables are fresh, not canned or frozen.

Ingredients;
3-4 TBLS virgin olive oil
1 small fresh zucchini, sliced 1/2″ thick
1 small eggplant, similar in size as the zucchini, sliced the same
1/2 cup diced sweet onion
1 clove garlic, crushed
2/3 cup sliced fresh mushrooms
1 small broccoli crown, diced, about 2/3 cup
2 plum tomatoes, diced
1/2 cup grated Parmesan cheese
1/2 LB Rigatoni pasta cooked according to the box directions and drained

Directions;
In a saute pan large enough to fit all the vegetables add the oil and heat to medium. Add all the veggies except the garlic.
Saute until they are soft.
Add the garlic to saute for 2-3 minutes.
Add salt and pepper if you like.
Toss with the cooked pasta and top with the cheese.

This white bean bruschetta appetizer is quick to make and can be refrigerated for 5-7 days. Serve at room temperature over toasted slices of Italian bread. This holds up well even at summer outdoor gatherings.

Ingredients;
14oz-16oz can cannellini beans, drained and rinsed
3 TBLS extra virgin olive oil
1 TBLS White wine or Champagne vinegar
1 TBLS of each minced; fresh parsley, basil and red onion
½ TSP dried oregano
1-2 TBLS red bell pepper, minced
1 clove of fresh garlic, peeled
Salt & Pepper to taste
Baguette bread sliced into 1” slices and lightly toasted on a sheet pan
Assorted olives for garnish

Directions;
Mix everything except the garlic and bread in a bowl.  Let marinate for 2 hours to overnight in the refrigerator.
Cut the end of the garlic clove and rub it up and down the toasted baguette slices.
Spoon the bean mixture on each slice just before serving.
Best if served at room temperature.

Rice balls or Arancini in Italian are a classic home style dish. Easy to make and there are many variations. Some put meat and peas in the middle, some like my recipe use a filling of just cheese.
Either way they are delicious !!

Ingredients;
1 cup Arborio rice, med grain Italian rice
3 large eggs
Salt and pepper to taste
1/4 cup grated Pecorino Romano cheese + some for sprinkling
10 cubed pieces of mozzarella cheese
1/4 -1/2 cup ricotta cheese
3 TBLS finely minced fresh parsley
2 cups fresh bread crumbs, toasted is best but if time doesn’t allow use store bought plain bread crumbs.
1 cup homemade tomato sauce, see my marinara sauce recipe or if you have to buy a jarred sauce
Olive oil for pan frying

Directions;
In a saucepan, bring 2 1/2 cups water to a boil. Add the rice and cook for 15-20 minutes. The rice should be a little firm. Drain and transfer to a bowl.
Lightly beat one of the eggs and add to the rice, along with the grated cheese, parsley, 2 TBLS of the tomato sauce, and salt and pepper. Mix well. Chill the mixture in the refrigerator for about 15 minutes. In another bowl, mix the mozzarella cheese with 2 TBLS tomato sauce.

With floured hands, divide the rice mixture into 8 or 10 portions and roll each portion into a ball the size of a small orange. Poke a hole into the center of each ball with your finger and insert 1 cube of the mozzarella -sauce mixture. Reshape and smooth the balls to enclose the filling.
In a shallow dish, beat the remaining 2 eggs. Spread the bread crumbs on a plate. Dip the balls into the eggs, turning to coat them well. Roll the balls in the bread crumbs to coat them evenly. Then let them dry on a plate for about 45 minutes.
In heavy pan, heat the oil to about 375 or med high. Fry the balls until they are golden brown on all sides. Drain them on paper towels and serve immediately with a dollop of ricotta on the bottom and a spoonful of tomato sauce on the top, sprinkle with the grated cheese.

There are many variations of this old Italian style veal dish.
Veal Saltimbocca’s flavors just sing together!
It’s essential that you use a good quality veal.
The more pale pink the raw veal is the better.
If you can’t find good veal then I would suggest using a thin pounded chicken cutlet.

Ingredients;

4 veal cutlets (Scaloppini), pounded thin
3 TBLS flour
Salt & pepper to taste
1/2 cup dry white wine
3 TBLS butter
2TBLS virgin olive oil
4-5 fresh sage leaves
1 lemon
1 cup sauteed spinach
4 slices fresh mozzarella
4 slices of prosciutto, any kind will do for this recipe
2 TBLS fresh grated Parmesan cheese

Directions;
Heat a large saute pan with the butter and oil to med/high.
Pound the prosciutto and sage into the veal cutlets.
Add a little salt and pepper to the flour.
Dredge the cutlets in the flour.
Place them immediately in the saute pan and brown them lightly on each side.  Remove the cutlets and top them with a spoon of spinach and a slice of mozzarella.
Add the wine and the juice of the lemon to the saute pan.
Simmer on high scrapping the pan for a few minutes.
Place the cutlets back in the pan and saute for a few minutes.
Serve with a sprinkle of Parmesan cheese on top.

This scallops and lobster oreganata recipe is a classic Italian dish served especially on Christmas Eve. You can use the breadcrumb mixture on just about any type of shellfish or flat fish.

Ingredients;
1LB raw scallops, the large sea type are best for this recipe
2 raw lobster tails cut in half lengthwise
1 cup breadcrumbs, seasoned or not
1/4 cup grated Romano cheese
1 TSP dried or fresh oregano, minced
1 small clove garlic, mashed
1/2 tsp lemon zest from one lemon
2 TSP fresh parsley, minced
1/4 cup extra virgin olive oil + extra for drizzle
1/4 cup dry white wine
Salt & pepper to taste

Directions;
Preheat the oven to 425.
Choose an ovenproof pan large enough to fit the shell fish in one layer.
Drizzle some oil and add the wine to the oven pan until it is coated.
Mix together the remaining ingredients, except the shell fish, until it looks like wet sand. Place the shell fish in the roasting pan in a single layer. Spoon the breadcrumb mixture over each piece. Drizzle with oil and bake at 425 for 8-10 minutes until the shell fish is white and no longer transparent. Turn onto broil if you need to lightly brown the breadcrumbs.
Squeeze a lemon over the fish and serve.

This Chicken Francese recipe is a one pan dish.
It’s of European origin.  Veal cutlets can be used instead of chicken.
So flavorful and easy to make.
The delicate lemon and butter sauce just pleases your pallet.

These Italian Sesame cookies are a classic.  They can be found in nearly every bakery in the northeast.
They are great for dunkin in espresso.

Ingredients;
2 cups unbleached flour
2/3 cup sugar
1 TSP baking powder
1/2 LBS unsalted butter, (2 sticks)
1 XLRG egg
1 TSP vanilla or almond extract
1 cup raw sesame seeds
1/2 cup milk

Directions:
PREHEAT OVEN 350.
Line a baking sheet with parchment paper.
Mix together the sugar and butter. Then add the egg and extract. Add the flour, baking powder and mix. Shape the dough like a meatloaf and refrigerate for about 2 hours for easy handling. Divide the dough in half. Cut thick slices and shape into one and a half inch rounds with a slight oblong shape. Brush with the milk and dip into the sesame seeds.
Bake sesame side up for about 15-20 minutes or until slightly brown.

The Strait of Messina is a rich source for swordfish, which the Sicilians prepare in many ways. Here it is at its simplest:  swordfish grilled with salmoriglio sauce. The words means “brine”, a translation that does not convey the taste or texture of this cooked blend of olive oil, lemon juice, garlic and herbs.

Serve with a good crusty bread and a glass of white wine, preferably Sicilian.
For dessert try my cannoli recipe.

Ingredients;
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 TBLS hot water
6 TBLS chopped fresh parsley
2 large garlic cloves, finely chopped
1 TBLS dried oregano
4 six ounce swordfish fillets, each about 1 inch thick

Directions;
Prepare BBQ or broiler to about 375.
In a small sauce pan on low, whisk in the olive oil adding the fresh lemon juice, then add 2 TBLS hot water. Add the parsley, garlic and oregano and cook the sauce 5 minutes to blend flavors, whisking frequently. Season sauce to taste with salt and pepper. Remove sauce from the heat.
Lightly brush swordfish on both sides with sauce. Season fish with salt and pepper. Grill or broil until just cooked through, about 5 minutes per side. Transfer fish to platter.
Spoon remaining sauce over the fish and serve with lemon slices.

As we enter Fall, a Sunday soup and sandwich menu is just the perfect meal.

Try my Italian sandwich and split pea soup.
It will surely warm the bones.

This Mediterranean style Pan seared fish is fast, delicious and easy to make on your stove top. I used a grouper filet. You can use grouper, Branzino or any light flavored fish with the skin left on the filet.
The Italian olives are available in most markets.

Ingredients;
1-1.5LBS fresh fish filet (Branzino or Grouper) with the skin left on.
2 TBLS extra virgin olive oil
Salt & Pepper
1/2 cup dry white wine, use one that you will drink with dinner
2-3 chopped plum-Roma tomatoes
2 TBLS fresh chopped parsley
1/2 cup Castelvetrano or Gaeta pitted olives, cut in half
1 TBLS capers
2 TBLS butter

Directions;
Sprinkle salt & pepper on the filet. In a saute pan heat the oil and sear the fish on both sides for about 5 mins. Remove the fish and set aside. Add the wine and deglaze the pan. Add the chopped tomatoes and simmer for 2-3 minutes. Add the balance of ingredients and simmer for a few more minutes. Return the fish to the saute pan for a few minutes. Lay the fish in a plate and spoon the tomato mixture over each filet.

I made this Pasta with Broccoli Rabe (Italian broccoli) but it can be made with regular broccoli.  I used Casarecce shaped pasta.
Barilla has come out with several Artisan pasta shapes.
They create an interesting look in the serving platter.
If this pasta is not available you can use any short pasta like Penne or Rigatoni

Ingredients;

12oz box Barilla Artisan, Casarecce pasta, cooked according to the box directions
3 TBLS butter
3 TBLS olive oil, extra virgin is preferred
1 bunch broccoli rabe or 12oz frozen bag, which I have seen at Whole Foods OR fresh lrg head of regular broccoli
2 cloves garlic, minced
3 plum tomatoes, diced or a small can of diced tomatoes
Dash of dry basil
Red crushed pepper
Romano grated cheese

Directions;

If you use fresh broccoli rabe you’ll need to trim the thick bottom stems and cut it
into 4 inch pieces, wash thoroughly and drain. Set aside.
Add the oil, butter and garlic into a saute pan with a cover large enough to fit the cooked pasta and broccoli.
Simmer for 2 minutes and add the diced tomatoes. Cook another few minutes. Add the broccoli and cover.
Simmer for about 15 minutes or until the broccoli is soft. Sprinkle in the red pepper. Cook the pasta according to the box directions and drain.
Add it into the broccoli and toss until mixed together well.
Place in a serving platter and sprinkle with the Romano cheese.

This roasted garlic recipe is so easy.
A great spread on toast rounds or any bread, alone or with other toppings.

Ingredients;
1 large head of fresh garlic, I like the white and purple skin type
Drizzle of olive oil

Directions;
Preheat the oven to 350.
Cut the garlic head in half on the side as pictured, leaving the skin on it.

Place on a piece of heavy duty foil. Drizzle the oil on the cut sides and place it back together. Seal the foil so the oil and juices won’t drip out while baking.
Bake for 35 mins.
Let cool and pop the garlic out of its pods and spread it on anything that appeals to you.

This Mediterranean seafood salad is made with olive oil and vinegar.
Its a great summer side dish or main course.

You can make it with any firm type seafood, such as calamari,
sliced scungilli (Italian conch) or clams (meat only).
This tastes better if made the day before allowing the ingredients to marinate.
It’s so delicious, I assure you the plate will be empty in no time!

Ingredients;
1/2 LB shrimp, shell removed and deveined
1/2 LB bay scallops
1 cup of mussels, meat only,  frozen will do
1 cup lump crab meat
1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
Juice from 1/2 a lemon, reserve the other half for garnish
4-6 fresh basil leaves, sliced thin
1/4 cup roasted red pepper, diced (jar type is fine)
1 TBLS capers
6 olives, such as Gaeta or Kalamata, sliced in half
3 TBLS fresh parsley, minced
3 thin slices of red onion, cut in half
1-2 cloves of fresh garlic, minced and mashed

Directions;
Heat to boiling a pot of water large enough for the shrimp and scallops. Simmer them for just 3-5 minutes until just firm and no longer translucent. Drain and rinse in cold water.
Mix together all ingredients, then add the crab last.
Garnish with basil leaves and lemon slices.
Serve slightly chilled.

This Pasta with smoked salmon and cream dish takes 15 minutes to make and its ready to be enjoyed.

Any kind of long pasta can be used. Traditional, spinach or carrot.

My Aunt use to make this for me when I would come to visit.
It’s so fast to put together she could start it when I arrived at her home.

Ingredients;
8oz dried pasta, cooked according to the pkg directions.
Pictured, I used traditional and spinach Tagliatelle
1/2 stick unsalted butter
3oz smoked salmon (Lox), cut into pieces
1/3 cup frozen baby peas
1 small shallot, minced
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
dash of nutmeg

Directions;
Cook the pasta accordingly to the pkg directions. While the pasta is cooking, in a large frying pan melt the butter and add the shallot cooking until just soft. Add the peas and cook another 2-3 minutes. Add the cream and nutmeg. Stir until lightly simmering. Add the cheese and stir for another minute or until the sauce begins to thicken.
Drain the pasta and mix with 3/4 of the sauce.
Place in a platter and top with the remaining sauce and a sprinkle of cheese.

This light and tasty Crab and Cherry Tomato Fettuccine dish is easy and fast to make.
It works well in the summer or for the table at a holiday meal.

Ingredients;
1 LB Fettuccine, fresh or box
3 TBLS extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 TSP dried oregano
1 cup jumbo lump or backfin crabmeat, picked through for shells
4 TBLS unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving

Directions;
In a large frying pan add the olive oil, shallots, garlic and 1 TSP salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.  Add the crabmeat and butter, stirring until the butter is emulsified.  Cook the pasta according to the package directions.  Add the cooked pasta and 1/2 cup pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.

Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.

Serve sprinkled with additional Parmesan and torn basil, if desired.

This Minestrone soup is a vegetable soup that’s hearty and delicious.
Easy to make and crock pot friendly for an after work meal.
It freezes well too, so make extra.
Serve with a good crusty Italian bread to complete the picture.

Ingredients;
14-15oz can red kidney beans, rinsed
14-15oz can of cut green beans, rinsed
14-15oz can diced tomatoes
32oz carton low salt chicken or vegetable stock
1 leek, pale green part only, sliced in half and then thin sliced
2 carrots, diced
2 small zucchini, diced
1 clove garlic, mashed and minced
2 TBLS olive oil
1 stalk celery, slice very thin
1 TBLS parsley, chopped, fresh or dried
3 fresh basil leaves, torn
Salt & Pepper to taste
1 cup uncooked small pasta, like mini shells or mini elbows
Parmesan cheese

Directions;
In a frying pan add the olive oil and saute the leek and celery for 5 minutes or until soft but not brown.  Add the garlic and saute another minute. Pour into a crock pot or stock pot. Add all the other ingredients except the pasta and cover.  Cook for 2 hours on a low simmer or in a crock pot on low for 4 hours.  Cook the pasta according to the package directions, drain and add to the soup mixture.
Serve with a sprinkle of Parmesan cheese on top and a slice of crusty bread.

Ravioli with pink sauce is a classic Sunday dinner in an old Italian family gathering.
I bought these ravioli. If you don’t have a store that carries fresh ravioli then I suggest a frozen brand.  The “Parla” brand was an excellent choice. Stuffed with the classic ricotta mixture.  I doubt you will have any leftovers.

The pink sauce is a variation on my Marinara Sauce. Just puree the tomatoes and the last 10 minutes add 1/2-2/3 cup heavy cream. Cook the ravioli according to the package directions.
Top with the sauce and a sprinkle of Parmesan cheese and parsley.

This Italian Wedding Soup was known to me as a child as escarole soup.  Tasty and warms the soul on a stormy night.
See my “Tomato Sauce” recipe for the meatball recipe.
This soup only has a few ingredients, the meatballs do all the work flavoring the soup.

Ingredients;
Meatball recipe
32oz low sodium beef stock
1 head fresh escarole
Grated Parmesan cheese

Directions;

Make my meatball recipe using 8oz of meat and reduce the size of the balls to rounded teaspoon size, Saute them in a frying pan for a few minutes.  Place the partially cooked meatballs into a pot large enough to fit 32oz of beef stock and the escarole.
Wash the escarole thoroughly and cut it into small 1 inch pieces.
Simmer the stock, meatballs and escarole covered for a about 45 minutes. Serve with Parmesan cheese sprinkled on top.

Braciola is a classic Italian dish known as involtini or little bundles.
It is most commonly made with beef but depending on the region it can be veal, chicken or fish. You can grill, saute or simmer it.
The stuffing has many many variations.
I’ll list some at the end of the recipe.

Ingredients;
Two long thin slices of beef top round London broil.
Your butcher can cut and pound them for you
1/2 cup Italian bread crumbs
1/4 cup grated Peccorino Romano cheese
1 clove garlic, mashed
1 TBLS fresh minced Italian parsley
drizzle of olive oil

Directions;
Lay the beef slices out and drizzle with olive oil. Spread the garlic on them and then the balance of ingredients. Roll them half way and cut the meat in two. Secure the roll with a few toothpicks on each side and the center if needed. Continue to roll the other half of the beef and repeat securing them.

Cooking variations;
**Saute in olive oil and butter in a frying pan and then add a little red wine to simmer them maybe 10-15 minutes.
**Grill them for a few minutes on each side
**Add them to the tomato sauce you are preparing from my blog library

Stuffing variations;
**sprinkle pine nuts
**sprinkle currants
**add minced Pancetta or Proscuitto
**add a filet of anchovy
**add chopped hard boiled egg