| 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
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