"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Braciole Recipe

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This recipe for Braciole, by , is from Rations and Rants: Mom's Favorite Recipes, 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!

Contributor:  
Contributor:  
isabel bolt

Category:
Category:

Ingredients:  
Ingredients:  
8-12 slices beef tip steak or thin top round. Each slice a bit bigger than your hand, very thin
1 bunch fresh parsley minced
5 t garlic
1 cup fresh Parmesano Reggiano
cup shredded mozzarella
cup roasted red pepper (i use the jar)
cup sun dried tomatoes in oil (i use the jar)
salt, pepper
1 T Italian seasoning
cup fresh basil, chopped
1 t grated lemon peel
1 tub Ricotta cheese
Jar of spaghetti sauce

Directions:
Directions:
Put the meat and ricotta and sauce aside.
Mix everything else in a bowl to make a paste. Use a bit of olive oil if you need to loosen it up.
Lay out meat; spread each piece with Ricotta (not to edges); spread parsley mix on top; roll up and secure meat with string or toothpicks.
Saute all the rolls in oil until nice and brown.
Prepare your own tomato sauce or get a jar or 2 of a good spaghetti sauce NOT Ragu or Prego
Put the meat in the sauce and simmer low for 2 hours

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You will want to rub this parsley mix all over your body. I used to make this for dinner parties. Always better the second day. When you slice it, it looks like a pinwheel. Fantastic.
Adjust the amount of sauce and parsley mix depending on how many meat slices you buy.

 

 

 

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