At Chef Barbara house growing up Braciole was served as a special treat for birthdays and holidays, it is company worthy, a classic, hearty, a homestyle Italian – American dish that is perfect for a wintery night dinner. Chef Barbara has given this family favorite her own twist serving the stuffed rolled Flank steak with pan fried polenta, charred peppers and her with a quick Marinara Sauce.

Join Chef Barbara in this hands on class as she shares some of family’s favorite recipes that will make any night dinner a hit!

Fried Artichoke Hearts with Lemon Aioli served on a bed of Arugula 

Flank Steak Braciole; filled with ricotta salata, caramelized onion, garlic and herbs, with Pan Fried Polenta, Charred Peppers and a Fresh Marinara Sauce 

Vanilla Bean Panna Cotta