The Libutti Family Italian Recipes

Braciolettine (Italian Stuffed Eye of the Round) 4-5lbs. eye of the round roast Stuffing: 1 medium onion (2 cups) 8 tbsp. Olive oil 4 tbsp. sweet red wine ½ cup of water 1 clove of garlic (Minced) 1 tbsp. parsley 1 ½ cups Italian bread crumbs 5 tbsp. Parmesan cheese 3 1/2 cup diced tomatoes 2 eggs ½ cup milk Finely chop onions and sauté in pan with olive oil, sweet wine, and water. Then add parsley, and garlic (finely chopped). Cook until onion is light brown. Remove from heat. Add 1 ½ cup Italian bread crumbs, mix well, and then add 3 tbsp of Parmesan cheese.(set aside) Cut meat about 1/8” thick, then pound into about 3 x 4 pieces. Assemble Braciolettine: Lay meat on wax paper, put about a tbsp. of the bread crumbs mixture on each piece of flattened meat. Then add a few pieces of the diced tomato. Roll each piece of meat, fold sides in a little roll. Set in groups of 8 roles. Put two skewers through first rol...

Growing Up ... Poppi was a Chef Growing up in an Italian Family Environment was one of my fondest memories of family and friends. Savory food and mouth watering drinks were always in abundance, and preparation of the event was always a key factor in my family. My father was a Chef for over thirty years and worked at the California Club in Los Angeles. He prepared so many wonderful dishes and experimented to the hilt with family to perfect his craft. Not only was the food delicious but presentation was everything. I can appreciate it so much more now as I look back and wonder should I have paid attention a little more to the beauty of his craft and how he so loved to cook. I remember when he would take me to the Club and sit me on a chair and give me a bowl of ice cream. I would watch all the chefs scurry around busily doing their assigned jobs for the next dinner. After all, there was a chef for salads, and chef for hors d'oeurves, a chef for dessert, and my dad prepared the main d...