Brociolone
Why I Love This Recipe
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.
Ingredients You'll Need
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
Directions
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.
