6 July, 2015
Braciole
Braciole: Braciole are simply thin slices of beef pan-fried in their own juice, tomato sauce (gravy), or in a small amount of light olive oil. What are known as braciole in the United States are named involtini in Italian cuisine outside of braciole’s traditional areas of origin in Southern Italy because braciole just means “slices of meat” in the rest of the country.
- 1 Round Steak
- 1 cup bread crumbs
- 1 salt and pepper To taste
- 1/2 cup Parmesan cheese
- 2 eggs
- 1/4 lb Salami
- 1/2 cup parsley Chopped
- 1 onion Chopped
- 1 cup olive oil Extra virgin
- 4 cups tomato sauce
- Need thin round steak lay flat and pound to stretch.
- Dice onion then sauté in olive oil until lightly brown.
- Add bread crumbs about 1 cup plain or seasoned add cheese, parsley salt & pepper to taste to pan with onion.
- Once all bread crumbs and onions are sauté, let cool down and add to the thin meat. Add on top of bread crumbs salami and hard boiled egg sliced. See picture for an example of lay out.
- Roll meat making sure the stuffing doesn't fall out the side. You can use tooth picks to hold it together or tie it with string.
- Brown on all side of the meat (about 8-10 min).
- Once brown on all sides, you are done, just add your sauce (see sauce with meat recipe). Cut into 1/2 inch slices.
|
Nutrition Facts
|
||||||||||||||||||||||||||||