#bracciola

New Recipe has been published on http://recipeflow.com/bracciola-beef-veal-food-recipes-2/

Bracciola - Beef Veal Food Recipes

Recipe ingredients and directions:

1 round steak

2 slices salt pork, rind removed and chopped very fine

1/2 cup grated parmesan or dry goat cheese

1/2 medium onion, minced

4-5 cloves garlic, minced

1 hard boiled egg, chopped

basil

marjoram

garlic salt

fresh ground black pepper

extra virgin olive oil

Mix the above engredients together then rub over all one side of

the round steak. Roll the steak up jelly roll style from the widest

side. Tie with butcher's thread in several different spots along

the roll. Either pan fry (traditional) or broil (I prefer this

way) until nice and brown all over. (You can cut the brajiolles

into smaller pieces about 3" long, if you want). Place them in

the sauce and simmer in the sauce for about 2 hours (or more).

Remove the string just before serving.

New Recipe has been published on http://recipeflow.com/bracciola-beef-veal-food-recipes/

Bracciola - Beef Veal Food Recipes

Recipe ingredients and directions:

1 good size round steak, bone removed, tenderized

3 hard boiled eggs, peeled and chopped coarsely

1/2 lb salt pork, rind removed and chopped medium fine

1 cup grated Italian spaghetti cheese (parmesan or Romano)

1 good handful dry crushed basil

1 good handful dry crushed marjoram

4-6 large cloves garlic, minced

pinch rosemary, if desired

garlic salt

salt

and fresh ground black pepper

olive oil

Mix together everything but the meat and the olive oil. Add enough

olive oil to the mixture to make a wet paste. You can add more or

less of the filling ingredients to satisfy your taste. Sometimes

I use more cheese depending on what type of cheese used--or more

salt pork. Set the filling aside

Cut the steak into three or four evenly sized pieces--or as even

as you can get. I try to cut along the natural separations of the

steak and then cut the longer side in half. With the smooth side

of the meat tenderizer pound the steak pieces as thin as you can.

Cut away any fat if you want. Spread about 1-3 tablespoons of the

filling over each piece of steak. Use all the filling.

Roll each piece of steak in whichever direction is the easiest and

will make a roll about 2 inches in diameter. With heavy string

tie the rolls in place. Either fry each bracciola until done all

around or broil. We prefer to broil. This is really just a dietary

preference, since we don't like fat in our spaghetti sauce. Lightly

salt and garlic salt each roll as it broils.

Make a very rich spaghetti sauce and add the bracciolas to the

sauce. Simmer in the sauce for about 1 1/2 hours or until very

tender. Remove from the sauce and remove the string. Cut into

serving size pieces and serve with the sauce on the side or with

a pasta such as penne or rigatoni.

Bracciola ou bife a role, como também é conhecido é um clássico da cozinha italiana.   Bife de coxão duro, enrolado com  temperos variados como, cebola, bacon em cubinhos, azeitona e cheiro verde. Repleto de sabor, para lá de macio e muito suculento, acompanha um molho de carne alucinante,  muito bom!

A receita,  esta na família há muitos anos, especialidade da minha avó paterna,  a Nonna…

DINNER - April 27 and 28, 2012

Soup: Red Curry / Coconut Shrimp

Hawaiian Wahoo Salad fresh, broiled, wahoo filet served on a bed of mixed greens tossed with an orange-ginger vinaigrette then garnished with tomatoes, onions, candied almonds and berries

Bracciola piedmontese bavette steak layered with sausage, spinach and parmesan, rolled and tied then braised slow and low in a rich marinara sauce...served with its braising sauce, creamy polenta and fresh vegetables

Bistro Special: Duck and Portabello Penne a little bit smaller portion...sliced duck breast sauteed with sliced portabello mushrooms, roma tomatoes, shallots and fresh herbs, finished with a splash of sherry and butter then tossed with penne pasta and shaved parmesan

BREAKFAST - April 28 and 29, 2012

Chicken Fried Steak and Eggs fresh cube steak, double breaded, chicken fried, draped with a bacon-country gravy then served with two eggs as you like them, Milo's breakfast potatoes and toast

Pork Adovado Benedict boneless pork loin rubbed with an adovado spice blend, roasted, sliced thin, layered on a crisp english muffin with poached eggs then draped with a green chili seasoned hollandaise sauce...served with Milo's breakfast potatoes and fresh fruit

Happy birthday this week to Jason, nephew Jack and Uncle Jim.

Thanks for sharing some of your weekend and appetite with us.