| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Taste2 | 6 | servings |
INGREDIENTS
| 6 | sl | Round steak – (6 oz ea); pounded very thin |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | Olive oil |
| Tomato Sauce; see * Note | ||
| === STUFFING === | ||
| 1 | c | Toasted bread crumbs |
| 2 | Hard-boiled eggs; finely chopped | |
| 6 | sl | Sicilian salami; finely chopped |
| 1/4 | c | Freshly-grated Locatelli |
| 4 | Garlic cloves; minced | |
| 2 | tb | Minced parsley leaves |
| 1 | sm | Egg; lightly beaten |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
* Note: See the "Tomato Sauce" recipe which is included in this collection. Pat the meat dry and season with salt and pepper. In a bowl, combine stuffing ingredients. Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing, and tie with string. In a large skillet set over medium heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate. Add the braciole to Tomato Sauce and simmer 1 1/2 hours, or until tender. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten Recipe adapted from ITALIAN AMERICAN by Catherine Scorsese From the TV FOOD NETWORK - (Show # TS-1G09 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1998 Suggested Wine: Francis Coppola Rosso, 1995 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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