"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Brasciole Itaniano ( Stuffed Meatrolls), by Georgia, is from DiCarlo & Company Kitchen Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Round steak or any meat, sliced thin 1 c. chopped parsley 5 garlic cloves 1 c. dried bread crumbs (French) 1/2 c. grated Parmesan cheese 1/2 c. chopped mushrooms salt & pepper
Cut meat into pieces, 3 inch or 4 inch square. Pound; salt and pepper. Spread parsley with garlic, chopped fine. Spread bread crumbs, grated cheese over parsley, then roll and wrap with white thread or twine. Brown in oil, then add broth, water or white wine and simmer in oven, covered, for 45 minutes at 350 degrees. When done, before serving pull thread out.
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