Braciola
Nb persons: 4
| 1 or 2 | large whole round steaks cut 1/4" thick |
| 4 (or more) | garlic cloves, minced |
| 1 cup | fresh parsley, chopped |
| 1/2 to 1 cup | Parmesan cheese, freshly grated |
| Salt and Pepper to taste |
There is no one way to make braciola. You can add spinach and any other
ingredients you like. This one is very basic, and is from an
Italian-American friend of mine.
Remove the fat from the steak and lay flat on a counter. Spread garlic,
parsley and cheese, and any other ingredients you want, over the steaks,
roll tightly and hold closed with toothpicks. Tie meat with kitchen
string, both short and long-ways. Brown in hot olive oil on all sides.
Place in a good tomato sauce and simmer, covered, 3-4 hours or until
tender, adding water if the sauce gets too thick. Serve with spaghetti
and Italian bread
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