This weekend my whole family celebrated late Christmas. As you might remember, I had surgery on November 2, and the doctor said I would be able to fly after January 2. My family meshed their calendars together and set aside this weekend for the celebration. We flew in on Friday and the fun began with a wonderful Mexican lunch at a favorite restaurant; dinner with my sister that night. On Saturday Debbie and I made the sasacetti. It's a traditional Italian side dish that my family always serves with Christmas dinner, so it was imperative to make it. In addition it's my job. We started at noon and prepped the next ninety minutes or so--then we put the sasacetti together and placed them in the crockpot for several hours.
Saturday night we had pre-leftovers (aka stolen sasacetti from the crockpot, served with tortellini and sour dough bread). The pre-leftovers were great, and they told us the final product would be perfect.
This morning, we turned on the crockpots again and slowly cooked the sasacetti for a few more hours until dinner time. What a dinner we had! Christmas turkey cooked to perfection, sasacetti with tortellini, dressing, mashed potatoes, and everything else. The whole clan agreed it was the best sasacetti ever. I have to admit it was pretty good. After dessert we opened Christmas presents talked, ate leftovers, talked and laughed. It was good time by all.
In case you are wondering, sasacetti are stuffed meat rolls. First off, I have no idea how to spell the word. It's a dish bought to this country by my grandmother who spoke a dialect of Italian that is no longer spoken. I have found the recipe in many Italian cookbooks with the "new" Italian name, which is Braciole. Every region of Italy has a different recipe for Braciole and the one I know is called something that sounds like sasacetti. In American cooking it would be called a "stuffed meat roll" or "veal bird." The translation does not sound as romantic as sasacetti or braciole.
This is what a crockpot filled with sasacetti looks like:

If you would like to make this dish, the recipe is below. It is a "rustic" or heritage recipe--that means that the amounts are not measured in traditional cups, teaspoons etc. They are measured in my hand, the way my grandmother taught me to make the dish before I was 10. (Grammy shaped my left hand to form a little bowl, then she put in the fresh spice and crushed it with her thumb...she said that the crushing released the flavor of the spice.) I have been making this dish for most of my life and I "know" what the amounts feel like, however, I don't know their exact measurement. I've given you my best guess. The prep work on this dish is long, so I've discovered some short cuts over the years. Sasacetti is messy to make, so I prep my counter surface with a layer of plastic wrap. When I'm done, I pull up the plastic wrap and the counter is so much easier to clean. I buy frozen diced onions instead of dicing fresh onions. The original recipe calls for round steak to be pounded into 1/8th inch thick pieces of meat. Round steak has become hard to find, BUT carne asada meat is easy to find and it's thin cut round steak therefore it needs less pounding and one carne asada cutlet makes one sasacetti (see the recipe below for this to make sense). The old recipe calls for a mixture of spices that is very similar to the spices found in Italian Seasoning, so that's what I use. Lastly the original recipe calls for cooking the sasacetti in a cast iron Dutch oven for several hours in a 250 degree oven. The crockpot works just as well, and frees the oven for other things. (A large electric fry pan works well too.) Like I said, you need to prep the meat, prep the stuffing; prep the pots, form and tie the "rolls" and then put them in the pots to cook. It's a labor of love! When my family said it was "the best ever" it was definitely worth it.
Sasacetti (Braciole)
4-5 lbs thin cut carne asada meat (I like to have 3 cutlets per person)
6 hard boiled eggs
1 bag frozen diced onions or 2 onions diced
1 whole garlic (minced)
About 6 oz of Parmesan Cheese
About 1/2 cup Italian Seasoning
About 3 T oregano
Parsley
Bread Crumbs (about 1-2 cups)
Pepper
Several cans of tomato sauce (1 can water for each can of tomato sauce)
1 can of tomato paste for each pot of sasasedi (1 can of water for each can of tomato paste)
Olive Oil
Worcestershire sauce
Salt to taste
String
Prep the surface of counter top by wrapping it with a layer of plastic wrap to make clean up easier
Prepare crockpots with 1 can tomato paste and 1 can tomato sauce and any leftover fat/meat/garlic--start cooking on low
Trim all fat and connective tissue off the meat and put in the crockpots
Pound meat at least 1/8 inch thick, and cut into "triangles" about 6-ish inches long and 3-ish inches wide at the base. Not all the triangles with be the same, but they should be similar, set aside. If using carne asada cutlets each cutlet makes one sasacetti
In a large bowl mix onions, garlic, mashed hard boiled eggs, Italian seasoning, oregano, parsley --mix well
Mix in Parmesan cheese
Mix in bread crumbs
Stir in olive oil until the stuffing sticks together, set aside
Spread stuffing on each thin triangle of meat
Roll meat, wide end to narrow end (it should look like a crescent roll)
Tie with string
When all the rolls are assembled place them around the perimeter of the crockpot first, then fill in the center; cook on low for several hours--if needed, add tomato sauce to cover the rolls
Cook until each meat roll is tender but before it falls apart
BTW: The sauce they are cooked in is the BEST pasta sauce ever.