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Sicillian beef roll


emily

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BRACIOLE (BEEF ROLL)

 

1 lb. top round steak, thin sliced 2 cloves garlic, chopped fine 1 sm. onion, chopped fine 1/2 bunch Italian parsley, chopped fine 1/4 lb. salami, sliced thin 1/2 lb. Mozzarella cheese, sliced thin 1/2 c. Parmesan cheese, grated 1/2 c. Italian bread crumbs 1/4 c. olive oil 1 c. red wine 1 qt. tomato sauce Salt and pepper to taste

 

 

 

Mix garlic, parsley, onion, Parmesan, crumbs in bowl. Lay round steak flat and pound to tenderize. Spread mixture on beef. Layer on beef the salami, Mozzarella, salt and pepper to taste. Roll up and secure with string. Saute in oil, brown on all sides. Add red wine and simmer very gently for 30 minutes. Add tomato sauce; continue to simmer very gently for 1 hour.

 

 

Only thing I do different to this is I boil two goose eggs, shell and quarter them andplace them on top of the salami/ham then roll up and stick a couple of tooth picks in to secure it then string it and then remove the tooth picks. When cooked remove the braciole, let it cool.

Slice it about an inch for each slice.

Boil your pasta till aldente

Strain and add to the sauce

Plate it up with a couple of slices placed on top.

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Oh yummy ! Sounds like a meal for anybody's Winter months. Thank you for posting, I just may have to try this. I'm reminded as to how it sounds like Swiss Steak, serving this over pasta, versus mashed potatoes. Rory, are you doing this in a skillet or a deeper iron pan, covered or uncovered as it simmers for that hour ? Grazzi

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That sounds lovely! The eggs definitely seem like a great addition to it too, so I would also add those when making this. I'll have to try it out :) Thanks for sharing.

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Oh yummy ! Sounds like a meal for anybody's Winter months. Thank you for posting, I just may have to try this. I'm reminded as to how it sounds like Swiss Steak, serving this over pasta, versus mashed potatoes. Rory, are you doing this in a skillet or a deeper iron pan, covered or uncovered as it simmers for that hour ? Grazzi

 

The sauce should be cooking in a deep pan, brown the beef in a skilletwith a little oil,' then add to sauce. With the lid off on a lower heat for about an hour.

 

 

Piaciri,xx

 

p

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