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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)

For stuffing: 

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.

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