"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

BRASCIOLA Recipe

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This recipe for BRASCIOLA, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 - 2 lbs. round steak - pounded and flattened thin
Italian flavored bread crumb
Parmesan Cheese
Parsley
Garlic or garlic powder
Salt and pepper
Butter
Crushed Tomato
Hardboiled Egg (optional)

Directions:
Directions:
Take meat and be sure it is pounded and flattened
Mix together the breadcrumb, cheese, garlic, parsley, salt and pepper, and crushed tomato. Fill beef with breadcrumb mixture. Add sliced hardboiled egg. Top with pieces of butter.

Roll and tie with string. Brown stuffed meat in skillet with olive oil, then add to a pot of tomato sauce and let simmer for at least an hour.

Number Of Servings:
Number Of Servings:
1 Brasciola can feed 1-2 people
Preparation Time:
Preparation Time:
45 mins.
Personal Notes:
Personal Notes:
I remember my Grandma Cassara serving Brasciola on Sundays. She always included it in the sauce with the other meat such as pork, lamb, and beef chunks, as well as meatballs. My other Grandma, Audenzia Stallone was the one who added the egg, according to Aunt Marion, whereas Grandma Cassara left it out. I never see this in any Italian restaurant. I almost forgot to include it in my book. Sorry we don't have exact measurements of ingredients. Best to experiment.

 

 

 

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