Let's Eat! Sicilian Braciole!

Try this mouth watering recipe!  You'll be glad you did.  It's something different & delicious.









Ingredients

• 3/4-dried Italian or Seasoned bread crumbs
• 5-tablespoons olive oil divided shopping list
• 2-pounds thin, flat beef cut for braciole (such as top round or sandwich steaks). I use about 4 cuts, and make 4 brocioles) shopping list
• Sea Salt and fresh ground pepper shopping list
• 4 to 6 slices Prociutto or Italian sausage shopping list
• 3/4 cup of good parmesan or pecorino romano shopping list
• 2-tablespoons minced garlic shopping list
• 1/3 cup freshly chopped Italian Parsley shopping list
• 1/3 cup pine nuts or whatever you like shopping list (optional)
• 3-hard boiled eggs shopping list
• 1 cup cooked spinach (optional)
• 1- cup red wine shopping list
• 1/4 cup of tomato sauce shopping list
• fresh or dried basil to your taste shopping list
• 1-(28-ounce) can whole Italian plum tomatoes, crushed, with juices shopping list
• 2-bay leavesshopping list
• fresh oregano to taste shopping list
• fresh or dried rosemary to taste shopping list

Directions

1. Brown breadcrumbs over medium high heat with 2 tablespoons of oil until toasted.
2. Put into mixing bowl.
3. Tenderize meat with mallet until it’s about 1/4 of an inch thick.
4. Season both sides with salt and pepper.
5. Lay mortadella, prosciutto or sausage slices on meat, leaving about 1 inch all the way around edges open.
6. Add grated cheese, garlic, salt and pepper to taste, nuts, oregano and rosemary to breadcrumbs.
7. Stir to combine. Add on top of meat.
8. Cut up eggs, add to center of breadcrumbs.
9. Roll the beef tightly, cup up ends.
10. Tie once lengthwise, and a few times around meat.
11. Heat remaining oil in pan large enough to hold the meat. Brown all sides of meat on medium high heat.
12. Remove meat, deglaze with wine.
13. In a separate bowl add basil and paste to tomatoes, mix well. Put a little sauce on bottom of pan. Add meat back to pan.
14. Pour remaining sauce over braciole.
15. Add enough water or beef stock to come 2/3 of the way up meat.
16. Add bay leaves and bring to a boil.
17. Cover and reduce heat to simmer.
18. Simmer for 2 hours, basting meat every now and then. Remove meat from pan, cover lightly and let sit for 20 to 30 minutes.
19. If need be, continue to cook down sauce to thicken. After meat has cooled, cut off strings, slice and serve covered with sauce. Sauce is also great over pasta!
20. ENJOY!

 

---