looking for a recipe/ hard boiled egg wrapped in thin steak/tied and put in spagetti sauce?!

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ouvo, prosciutto marinara

The site listed below has all the information you need plus pictures to make this tasty dish. Good Luck...




www.aroundhawaii.com/.../2007-11_braci… -

Around Hawaii
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November 1, 2007
BRACIOLE...An Italian Delicacy

Liz Rizzo

Braciole
The preparation time for braciole is less than an hour. It can be
prepped a day ahead and refrigerated until you cook them.

Food and food memories nourish the body and the soul. I believe good food that is prepared with love nourishes the soul and heart. It is the stuff that creates memories for some of us that last a lifetime. Food can connect you to lost loved one forever. I can remember my grandma when I eat or smell certain foods. I am transported back to her Brooklyn kitchen and I am a child again, feeling nurtured and joyful. Some foods take me back to a fun place I visited, like Italy. Eating certain foods can cause you to remember things you had forgotten long ago. I never underestimate the power of food in our world. How lucky we are to be able to have abundance.

If you travel to Sicily you will find braciole on any menu. It is also a common meal in Italian homes. I will share my version and my mother’s version of braciole. I will also introduce you to a good friend of mine, who is a comedienne and a great cook. In fact she just wrote a cookbook called “Mistress of the Mob Cuisine”. If you are Italian, or want to be Italian, I highly recommend you add this book to your cookbook shelf. I even got one for my mom for Christmas. (I shop early) I believe in laughing and cooking as much as possible and bless her heart, Cheril Vendetti has written a comical culinary Italian saga cookbook with 75 recipes. I didn’t know there were that many Italian recipes. Check out her book at this site.

www.cherilvendetti.com

If you want to join Cheril in her Italian kitchen, view her video. It is really funny. I could almost smell the garlic on my computer. I am hoping she gets a shot at being the next cooking show host. Then I can be a guest on her show and you are all invited as my guests to be in the audience. I voted for Cheril's video in the site so they will choose her as the next kitchen Mistress of her own comedy cooking show. You go Cheril. You’ve got my vote.

BRACIOLE

Ingredients Needed:

Ingredients Needed

*
1 Pound Beef Round Steak, 3 slices thinly sliced, serves 2-3 people
*
4 cups minimum of tomato base spaghetti sauce, your choice
*
4 cloves garlic or 4 teaspoons chopped garlic from a jar
*
White kite string or thick sewing string. Do not use fishing line as it will melt when cooking and taste like plastic.
*
Toothpicks to help secure the meat
*
1/3 cup shredded parmesan cheese
*
2 cups breadcrumbs, approximately
*
Olive oil, 2 cups for frying the meat
*
Oregano
*
Salt and pepper to taste
*
Optional, 2 hard boiled eggs, chopped finely and used as a filling ( Mom’s recipe)

*Note - Buy the thin sliced round steaks that are intended to be used in steak sandwiches. These will later be flattened for the recipe.

Preparing the Braciole:
Flatten the round steak

Take a piece of the round steak and flatten it a bit thinner using a wooden kitchen mallet or hammer. The thickness should be ? inch or close to that size. If they are thicker you will have to add some cooking time.

Place the round steak in between two pieces of plastic wrap. Then hammer carefully with the mallet or the side of a hammer. Flatten all the round steaks and lay them flat on a plate.
Preparing the braciole


Sprinkle the garlic evenly on the round steak, then sprinkle the salt and pepper. Next sprinkle the breadcrumbs evenly on top of the garlic and salt/pepper. Lastly sprinkle the parmesan cheese and oregano on the top of the breadcrumbs. If you want to try the chopped egg, this would be the time to add it. I prefer egg-less braciole.
Ready to roll up the meat

Rolled up and tied


Now roll the meat with all the goodies on top carefully so you do not spill out the ingredients. Use a few toothpicks to hold the rolled up meat in place while you tie the string on each end. More string is needed in the middle. My mom would tie a knot in each section that she rolled up. The string does not burn while the braciole is cooking.
Browning the meat

Heat some olive oil in a fry pan. Use enough oil to cover the bottom of the pan. I prefer extra virgin olive oil. Fry the rolled up braciole on all sides until lightly browned.
Transfer meat to spagetti sauce

When the braciole is browned you can then transfer it to a pot of spaghetti sauce. Cook the braciole for no less than 2 hours in the spaghetti sauce. Cook at simmer temperature for the 2 hours. The braciole meat will become so tender and flavorful.

When you are ready to serve the braciole remove each one and carefully place on a cutting surface. Use a sharp knife and carefully slice, remove the string as you are cutting the braciole. Serve with pasta of your choice or as a main entrée. I hope you enjoy this dish as much as I did. Thank you for reading my column. Please rate the column and leave a comment. Remember to spread the Aloha Spirit where ever you live.

www.aroundhawaii.com/.../2007-11_braciol… -

That sounds like Braciole. However I don't put a hardboiled egg in mine, I only use a beaten egg to make the bread crumbs stick to the thinly sliced beef, and I roll it with cheeses in the middle.

Is the egg hogtied or regular tied?