Muncha Salvatore! Maria Cirelli and Laura Phillips, Woodbridge VA
Note: A friend of a friend shared this family recipe. She attached a recipe from an Italian cookbook that calls for rump roast and combines ground meats (veal, salami, prosciutto) and provolone cheese with the bread crumbs.
lean flank steak or two small sirloin steaks, thinly sliced (as much as possible). (Though she doesn't specify, we assume she means slicing meat in half, horizontally, and sandwiching meat with stuffing mixture. Other recipes call for pounding steak whole and rolling it around a layer of stuffing.)
Italian bread loaf, chopped (commercial bread crumbs are too mushy)
onion, finely chopped (set aside 2 T for browning braciole)
garlic clove, finely minced -- enough for stuffing mixture and the sauce
parsley, and other favorite herbs--oregano,basil
1-2 eggs, depending on amount of bread crumbs
l/2 or so, cp grated cheese(s)
tomatoes, crushed or pulped
salt and pepper
1. In large bowl, combine chopped bread crumbs, onion, some garlic,and dried herbs.
2. Add beaten egg(s), grated cheese(s), mix well and set aside.
3. Thinly slice sirloin or use thinly sliced flank steak. Lay out steak slices flat and season (sprinkle) salt and pepper. Tender with mallet (but be careful not to make holes in meat slice).
4. Spread stuffing onto meat flanks and roll tightly, securing roll with string.
5. Saute olive oil, tomatoes, remainder of garlic, and herbs in a pan. Cook slowly, stiring frequently. Add water as necessary.
6. While sauce is simmering, using cast iron or other heavy-bottomed pot, quickly brown braciole enough olive oil to cover bottom of pot.
7. Drain and carefully add to the sauce.
8. Bring back to boil and cook covered loosely, for 1 hour.
9. Uncover and cook till beef is tender but not falling apart, about another hour, depending on meat used.
10. Snip string. The braciole should hold together.
11. Serve with Italian bread, a salad and some good wine.