After a few hours it is simply braised meat perfection. All of the meats are so tender that you must NOT stir the pot, and at serving time you will very gently remove the meat to a platter.

The Brasciole is amazing.

Imagine these puppies on a bed of pasta...

Now for the Manicotti. Mix up the crepe recipe- it shouls resemble a very heavy cream. Heat up a small pan and butter the bottom with a cold stick of butter like you are using a worn down crayon.

Drop enough batter to cover the bottom of the pan about 1/4" deep and gently swirl the pan to coat the bottom.

Use a medium-low heat and wait until you see the edges start to cook.

Flip it by hand. Be quick and unafraid!

There should not be any brown on it!

Here's a stack made by a little dynamo that's been doing it for 40 years.

Mix the Manicotti filling, ricotta, egg, romano and parsley, gently! We use a big meat fork to keep it fluffy .

Do not over process this or your mixture will be heavy and dense.

Sorry- we know this is not Italian but it sure is good.

Put a couple tablespoons of the cheese mixture on a crepe.

Top with Oaxaca and grated Romano cheese.

Roll 'em up!

Grease the pan with butter and lay down a bit of sauce.

Place them in the pan.

Cover with sauce and more romano and back for 45 min at 350 or until nice & bubbly.

Sprinkle with grated cheese and garnish with parsley.


Cook the pasta of your choice, drain and add a few ladles of sauce into the pasta. First take out some "clean" pasta for me.
Put all of the meats on a plate, the sauce in a bowl, and tell everyone "Abondanza" or "Bonzai" or whatever it is that she says.

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