1 pound beef, 4 thin chip steaks
3 tablespoons bread crumbs (Progresso), dry Italian seasoned
3 cloves garlic, minced
1 tablespoon parsley, fresh, chopped
1 cup Romano cheese, grated
½ tsp salt
¼ tsp black pepper
3 large eggs, hard-boiled
4 slices ham, thin or prosciutto
4 ounces cheese, fresh mozzarella or provolone, sliced thin (optional)
3 tablespoons oil, extra-virgin
1 tsp Italian seasoning (combination of basil, oregano, and rosemary)
Tomato sauce
Cut steak into strips and pound until they are about 3 inches wide and 6 - 8 inches long.
Combine the bread crumbs, garlic, parsley, Romano cheese, a little salt, and freshly round black pepper.
Chop boiled eggs.
Layer ham, bread crumb mixture, egg & and mozzarella. Roll as tight as possible, & tie w/ string. Season w/ salt & pepper. Saute pieces in olive oil over medium heat until brown. Heat tomato sauce. Add braciole to the simmering sauce and cook 2 hours.
Serve w/ pasta.
3 tablespoons bread crumbs (Progresso), dry Italian seasoned
3 cloves garlic, minced
1 tablespoon parsley, fresh, chopped
1 cup Romano cheese, grated
½ tsp salt
¼ tsp black pepper
3 large eggs, hard-boiled
4 slices ham, thin or prosciutto
4 ounces cheese, fresh mozzarella or provolone, sliced thin (optional)
3 tablespoons oil, extra-virgin
1 tsp Italian seasoning (combination of basil, oregano, and rosemary)
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Tomato sauce
Cut steak into strips and pound until they are about 3 inches wide and 6 - 8 inches long.
Combine the bread crumbs, garlic, parsley, Romano cheese, a little salt, and freshly round black pepper.
Chop boiled eggs.
Layer ham, bread crumb mixture, egg & and mozzarella. Roll as tight as possible, & tie w/ string. Season w/ salt & pepper. Saute pieces in olive oil over medium heat until brown. Heat tomato sauce. Add braciole to the simmering sauce and cook 2 hours.
Serve w/ pasta.