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Here’s the recipe for bracciole, let me say up front that I cannot take any credit for the recipe, it is my mom’s and my grandma’s recipe. I am merely proud that I am able to continue the tradition.

IMG_5560Bracciole

Makes 6

  • 6 pieces of bracciole meat (for those of you that are local to me Wallingford Locker has great bracciole meat)
  • 12 slices of bacon
  • 1 cup raisins divided into six portions
  • 6 pieces of garlic finely chopped
  • grated cheese of your choice (I use asiago or romano)
  • salt and pepper to taste
  • butcher’s twine cut into six pieces each cut about 2 feet in length
  1. Take meat and season with salt and pepper.IMG_5565
  2. Place two slices of bacon on each piece of bracciole
  3. Sprinkle with grated cheese of your choiceIMG_5557
  4. Add one portion of raisins sprinkled on top
  5. Add one chopped clove of garlic to each piece of meat.IMG_5566
  6. Roll each piece up. I find that it is easiest to roll up starting from the smaller or thinner end. If any of the raisins or cheese fall out as you are rolling, just stick them back inside.IMG_5561
  7. When meat is rolled, tie each with a piece of butcher’s twine.
  8. Place in tomato sauce of your choice and cook on low heat for 3-4 hours. You could probably put them into a slow cooker with your sauce and cook for 6-8 hours although I have not tried this myself.
  9. When ready to serve, remove each bracciole packet from sauce, cut the twine off (this is important, no one likes string in their dinner!), slice each with a sharp knife into four pieces and serve.
  10. Enjoy!
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Bacon. Some think it’s the perfect food, especially if you’re my kids. Crispy bacon can be a meal in and unto itself. My kids love bacon so much that they asked for bacon salt for Christmas and our friend Cassie gave us a basket of assorted bacon and a bacon book. (I kid you not). So, is there anything at all that could make bacon any better, any cooler?

Yes! Evidently it is colored bacon.

See.

Photo: Fark.com

Evidently a gentleman by the name of Neil Caldwell has designed rainbow colored bacon. The bacon which is evidently dyed somehow, although Mr. Caldwell will not divulge his secret just yet, does not lose its color when it is cooked.

Read all about it and see the uncooked version of Caldwell’s bacon at Fark.com. This breakthrough was so noteworthy in the bacon world that it made the headlines on Bacon Today. Again….seriously I kid you not.

The girl with the dreaded fear of itching and loathing of HFCS will most definitely NOT be trying the colored bacon, but I bet it’s high on the boys’ wish list (my little bacon fiends)…..just sayin’

Evilwife on the move

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