BRACIOLE , with my twist
So much talk lately about braciole I just had to make it too! But I added a twist to my grandmothers recipe and added a little Italian bread crumbs and one of our new sauces made with olives.
Flank steak pounded thin (about 1.5 lbs)
4 chopped hard boiled eggs
fresh parsley- chopped
1 Tbls Italian Bread crumbs
2 cloves chopped garlic
Lots of Locatelli Romano, about 1/2 cup grated
2 Tbls of our new Conte sauce with olives
Mix all ingredients in a bowl
Pound out beef or veal as thin as possible
Place mixture as photo above and roll tight, tucking in sides as rolling. You can tie with twine or use tooth picks to hold together.
Place carefully in simmering pot of sauce and let cook very low temp or put in crock pot until tender- mine have been in the crock pot for 4 hrs so far.