It all seems like a blur to me now...
My name is Bryan Morse and I grew up in Rome and left when I graduated from high school, it had been 34 years since I had seen it. It is now 39 years and I have been back over and over again...
Please go to the bottom of the 'Older Posts' to start...
Braciole with sauce is one of those traditional Italians meals reserved for special family gatherings. For many Italians, braciole are synonymous to their nonna’s cooking and memorable Sunday lunches. Thus, Braciole are part of the fond memories of most Italians who can recite who in their upbringing made the very best. Here’s our recipe.
1 1/2 lb beef top round or flank steak – if meat is thick butterfly it or ask your butcher to do this. You’ll want thin slices of meat for rolling.
1/2 c. Chopped Fresh Flat Leaf Parsley
1/2 c. Grated Parmigiano-Reggiano Cheese or Grated Aged Provolone Cheese
2 tbsp. Garlic chopped finely
Salt and Pepper to taste
6 – 10 slices prosciutto or speck, halved widthways
Toothpicks or string (butcher’s twine) to secure the rolls
Using a meat mallet or a rolling pin, pound the steaks between sheets of baking paper to about 5mm thick. Cut steaks in 2 widthways. (You can ask your butcher to do this for you.) If making smaller ones cut the meat into 5-6” slices.
Rub each slice with olive oil. Lay the prosciutto slices over each steak and scatter chopped parsley, cheese, garlic and salt and pepper to taste.
Roll up to enclose and secure with toothpicks. You can use 2 or 3 strings to secure the smaller ones. If making large ones, use more string or toothpicks.
In a large frypan, Brown the rolls in olive oil over medium-high heat for 3-4 minutes.