Bracciole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 8
YIELD: 1 pound
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb round steak, about 1/3 inch thick
  • 14
  • 1
    tablespoon parsley, flat leaf, chopped fine
  • 1
    garlic clove, minced fine
  • 14
    cup fresh breadcrumb, grated
  • 14
    cup parmesan cheese, finely grated
  • salt and pepper
  • flour (for dredging) (optional)
  • hot oil (for frying)
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DIRECTIONS

  • 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.
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