This recipe is from Italian Sons and Daughters of America.
Easy to prepare during the weekend for a weeknight heat and serve dinner.
For 4 braciole
Four top rounds – cut quarter inch
1/4 pound of Italian lunch meats: capicola, provolone, sliced thin
Meatball mixture – raw (breadcrumbs, parmesan cheese, spices, ground beef, ground pork, and egg)
One hard-boiled egg – sliced
Olive oil
Cooking twine
Assemble:
Pound out top round pieces nice and flat.
Layer the lunch meat and cheese. I used Capicola and Provolone.
Spread the raw meatball mixture.
I used the house meatball mix.
Ground Beef and Pork with egg and Parmesan Cheese, this time I used bread crumbs instead of bread soaked in milk.
Seasonings were salt, pepper, oregano, Italian seasoning.
Layer the hard-boiled eggs on top of the meatball mixture.
Make sure to fold up the ends and then roll them into a little package.
Tie with string.
Heat a pan over medium-high and add olive oil.
Brown braciole on all sides and ends.
Drop package into the simmering tomato sauce and cook for three hours.
Slice and serve.
No comments:
Post a Comment