Braciola
(Serves 4-6)
- 1 lg, ¼ - ½" thin cut of flank or round steak
- ½ cup Italian bread crumbs
- ¼ cup grated cheese
- 2 cloves garlic - pressed
- 3-4 sprigs parsley - chopped
- Salt, pepper to taste
- ¼ cup oil
- Lay flank steak flat
- Cover with layer of bread crumbs and grated cheese
- Season with garlic, parsley and salt and pepper
- Roll steak as you would a jelly roll
- Using heavy string, wrap steak to assure Braciola is secure for frying
- Brown Braciola in pan with oil, making sure to brown all sides
- Brociola can be added to spaghetti sauce and simmered in sauce for 3 - 4 hours
- Remove Braciola from sauce 30 minutes before serving to cool
- Once Braciola has cooled, remove string and slice into ½" slices to serve
