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Brociolone


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Tomato Sauce
1 medium carrot, minced
1 medium onion, minced
1 stalk celery, minced
1 clove garlic (1 tsp), minced
1 tsp ground thyme
1 tsp oregano
1 bay leaf
1 cup chicken broth as needed for moisture
2 cups tomatoes, chopped

Stuffing
2/3 cup fresh breadcrumbs
1/3 cup freshly grated parmesan and/or romano cheese
1 tsp parsley
1/3 cup fresh basil
2 tps olive oil
1 tsp fresh oregano
½ tsp dried thyme
¾ tsp salt
3 eggs, boiled and sliced
2 cloves garlic, crushed with side of chef's knife
1-½ lbs beef top round, cut in 8 thin slices


Tomato Sauce


Heat oil in a pan and add the carrot, onion, celery and garlic.


Cook for 8 minutes over moderately low heat.


Add herbs, tomatoes, salt and pepper.


Simmer over low heat as meat is prepared. Add chicken stock if more liquid is needed.


Stuffing:


In medium bowl, combine bread crumbs, cheese and herbs and ¼ teaspoon salt.


With meat mallet, pound beef slices to 1/8 inch thickness.


Sprinkle one side of slices with remaining 1/2 teaspoon salt.


Spoon breadcrumb mixture on top of meat, pressing so it adheres to meat; add sliced egg on top.


From wide end, roll up each meat slice, jelly-roll fashion.


Secure each roll with kitchen twine.


In a non-stick 10-in skillet, heat oil over medium heat until very hot.


Add beef and cook, turning rolls, until browned, about 5 minutes.


Add garlic and cook 30 seconds.


Add tomatoes sauce and simmer, covered, for 1 hour or until fork-tender.


Reduce heat, cover and simmer until meat is tender (about 30 minutes).


Serve with angel hair pasta.


Pairs Well With


Notes

This is a New Orleans/Italian dish that always pleases. It takes time to prepare and cook, but you and your guests will really appreciate it.

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