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LOCATION: Recipes >> Beef Veal >> Bracciola 01

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1 good size round steak, bone removed, tenderized
3 hard boiled eggs, peeled and chopped coarsely
1/2 lb salt pork, rind removed and chopped medium fine
1 cup grated Italian spaghetti cheese (parmesan or Romano)
1 good handful dry crushed basil
1 good handful dry crushed marjoram
4-6 large cloves garlic, minced
pinch rosemary, if desired
garlic salt
and fresh ground black pepper
olive oil

Mix together everything but the meat and the olive oil. Add enough
olive oil to the mixture to make a wet paste. You can add more or
less of the filling ingredients to satisfy your taste. Sometimes
I use more cheese depending on what type of cheese used--or more
salt pork. Set the filling aside

Cut the steak into three or four evenly sized pieces--or as even
as you can get. I try to cut along the natural separations of the
steak and then cut the longer side in half. With the smooth side
of the meat tenderizer pound the steak pieces as thin as you can.
Cut away any fat if you want. Spread about 1-3 tablespoons of the
filling over each piece of steak. Use all the filling.

Roll each piece of steak in whichever direction is the easiest and
will make a roll about 2 inches in diameter. With heavy string
tie the rolls in place. Either fry each bracciola until done all
around or broil. We prefer to broil. This is really just a dietary
preference, since we don't like fat in our spaghetti sauce. Lightly
salt and garlic salt each roll as it broils.

Make a very rich spaghetti sauce and add the bracciolas to the
sauce. Simmer in the sauce for about 1 1/2 hours or until very
tender. Remove from the sauce and remove the string. Cut into
serving size pieces and serve with the sauce on the side or with
a pasta such as penne or rigatoni.


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