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Sunday, April 17, 2016

braccialoni

Ingredients

  • Servings: 8
  • 1 (2 pound) boneless round steak
  • 1 tablespoon olive oil
  • 1/2 cup italian seasoned bread crumbs
  • 8 ounces thinly sliced prosciutto
  • 2 hard-cooked eggs, chopped
  • 2 tablespoons olive oil
  • 1 (32 ounce) jar spaghetti sauce
  • 1 (16 ounce) package uncooked spaghetti

Recipe

    Preparation Time: 20 mins Cook Time: 3 hrs

    Ready Time: 3 hrs 35 mins

  • pound meat as thin as possible, hopefully 1/4 inch thick. drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of bread crumbs. layer the prosciutto over the crumbs, and sprinkle with remaining bread crumbs, and chopped hard-cooked eggs. roll the meat up into a tight spiral, and secure with kitchen twine.
  • heat 2 tablespoons of olive oil in a large saucepan, or stock pot over medium-high heat. sear the outside of the roast on all sides. pour spaghetti sauce over the roast, and reduce heat to medium-low. cover and simmer for 2 to 3 hours, stirring occasionally.
  • remove meat from the sauce to a serving platter, and let stand for 15 minutes. bring a large pot of lightly salted water to a boil. add spaghetti, and cook until tender, about 7 minutes. drain.
  • carve the meat into slices about 1/2 inch thick. serve with spaghetti and sauce.

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