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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Braciole Recipe

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This recipe for Braciole is from La Tabella di Cucina , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lbs. round steak sliced thin
1 recipe meatball mixture
1/2 lb. salami (sliced thin)
1/2 lb. capicola (sliced thin)
6 hard boiled eggs (peeled)
olive oil
1 clove garlic
salt & pepper
Directions:
Directions:
Pound steak to desired thickness. Spread a thin layer of meatball mixture on steak, pat with hands (ALWAYS washed hands!),next layer salami and capicola. Put egg (or eggs for large roll) on top and begin to roll. Tuck in ends. Tie with kitchen string or UNWAXED dental floss. Brown in frying pan with garlic. Turning for nice even color ( deep golden brown). Remove and add to "Aunties Sauce". Simmer until the flavor all seeps in.
Personal Notes:
Personal Notes:
You can use any Italian cold cuts. I like spicy calabrese salami and capicola. It is good with prosiutto and sopresetta. You can make with or without egg (I do both!). You can put it in a light wine sauce ,tomato sauce, Sunday sauce or marinara .You can make large rolls cool and slice (plate and drizzle sauce) or Individual. This is one of my favorites!!

 

 

 

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