|
Sicilian Style Bracciola
Jarrod's family recipe
1 ½ lbs. Flank Steak trimmed, butterflied,
and pounded
3-4 hard boiled eggs, sliced
2 T homemade tomato sauce (or good quality store bought) |
2 t butter, softened
3-4 slices prosciutto
3-4 slices mozzerella
1/8 c pignolia nuts (optional) |
Cooking directions: 1. Lay the meat out flat on a
smooth surface. 2. Place butter and sauce on meat. Add layers of
eggs, prosciutto, and mozzerella on top of that. 3. Roll up the
steak and tie it with cotton/butcherâs twine. 4. Heat oil in large
skillet and brown evenly on all sides for 10 minutes. 5. Add sauce
to cover meat in sauté pan. Cover and simmer for about 1 hour until
tender. 6. When meat is done, place it on a plate, cut twine, slice
and serve with sauce on top. 7. Consider serving with pasta, couscous,
or polenta. Serve with Italian garlic bread and a simple fresh green
salad.
|
