Gramma Sica's Braciole (rolled steak)
1 piece of Round Steak (about 1 lb.) not too thick
4 hard boiled eggs, peeled and cut into 4ths
1 large green pepper, cut into strips
fatback (salt pork) you can use pancetta if you would like
about 3 cloves of garlic
twine for securing braciole
Remove the bone from the round steak
Pound with a meat mallet to thin out.
Cube the fat back, place on a chopping board
Lay garlic and fresh parsley on top of fat back
Using a butcher knife, chop everything till it incorperates and gets soft and spreadable.
Spread this mixture over the steak
Lay a few of the eggs and green pepper strips and start to roll.
Add more eggs and green peppers as you go along.
Roll tightly and wrap with twine so everything stays inside.
Brown on all sides in a large skillet or dutch oven
I then add this to our favorite tomato sauce.
Cut off the string when it is done, and lay on a platter, serve with extra sauce.
Also server your favorite pasta with it.
Pairs Well With
I learned how to make this recipe from my Grandma Sica. We actually made it for the Pittsburgh Press in 1981. They came to my house and took pictures and it was featured in the food section of the newspaper.