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Braciole Recipe

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This recipe for Braciole, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pound flank steak or round steak,
3 tablespoons Italian bread crumbs
1 teaspoon garlic, minced
1 tablespoon parsley, fresh, chopped
1 tablespoon cheese, Locatelli or Romano grated
salt & pepper
3 large eggs, hard-boiled
4 ounces of shredded mozzarella 3
4 ounces of shredded provolone
3 tablespoons oil, extra-virgin
5 cups of homemade tomato sauce
kitchen string

Directions:
Directions:
Pound steak until 1/2 to 3/4 inches thick. Not too thin, but thin enough to roll like a jelly roll. In a bowl, prepare stuffing mixture. Combine the bread crumbs, garlic, parsley, grated cheese, a little salt, and some freshly ground black pepper. Peel hard-boiled eggs. Rub meat with olive oil and season with salt and pepper. Spread bread crumb mixture on meat, almost to the edge but not all the way. Then sprinkle mozzarella and place whole eggs over the steak evenly or you can leave whole and wrap steak around it. When you slice it the whole egg gives a nice effect, only the whole egg is harder to roll around until you are a pro at this. If you are having issues, no big deal, dice the egg and spread it instead. Roll as tight as possible, try to keep all the ingredients inside the roll. Tie the roll tight with string.

In a large saute pan, heat the olive oil over medium heat. When the oil is hot, salt and pepper the outside of the rolls a little bit and then brown in hot oil on all sides.

Place the braciole in a baking dish and pour sauce over it and bake in a 350 oven for about 45 minutes with cover on. You can also do in a Dutch oven on the stove top at a low simmer. Uncover and bake or simmer for an additional 15 minutes to thicken up sauce.

Occasionally braise the meat while it is simmering uncovered. Let rest for 5 minutes off the heat when done. Cut off string and cut into slices like a jelly roll. Place on platter and cover with sauce from pan. Serve with a side of pasta and additional tomato sauce. Sprinkle with Parmesan cheese. Serves 8

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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