Recipe by Secret Agent
This was always served with a pasta course for our big family meals along with several other meats. I love it! My job, as a kid, was to make it under my Grandmother's watchful eye. My happiest memories were in her enormous kitchen learning the family recipes. Hope you try this simple bracciole. Some people roll up fancy meats and other things in their bracciole and I think that would be great as a full meal. This recipe is made to accompany a lot of sides to your best dressed pasta.
- 1 lb round steak, about 1/3 inch thick
- 1⁄4 lb salt pork
- 1 tablespoon parsley, flat leaf, chopped fine
- 1 garlic clove, minced fine
- 1⁄4 cup fresh breadcrumb, grated
- 1⁄4 cup parmesan cheese, finely grated
- salt and pepper
- flour (for dredging) (optional)
- hot oil (for frying)
Directions See How It's Made
- Pound the steak out to about half it's thickness or less.
- Cut the rind off of the salt pork and save for a soup pot. Mince the salt pork into a paste with the rest of the ingredients.
- Spread the paste over the steak and roll the steak up from the longest end, tying the roll with kitchen twine.
- dredge with flour and fry in the same pot you will use to make your gravy (red sauce).
- After it is browned well, cover it with sauce and cook for about 2 hours. Remove strings, slice, and serve along side pasta, covered with your sauce.
- To make it a meal just serve larger portions. A one-pound bracciole would serve about 8 people alongside of pasta, meatballs, pork ribs, beef roast, etc. We would cook a ton of food for a family feast so a little bit of each was all we needed.