Brociolone
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
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.