Recipe by B A
"A old family recipe for 'brazzoles.' These beef and pork rollups are made with a filling of salami, hard-boiled eggs, garlic, parsley, and cheese. Use your judgment on the amounts of parsley, garlic and grated cheese--you want to flavor them, but not overpower with one particular flavor. The amounts of ingredients always vary according to the size of the braciola meat."
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2 (6 ounce)
boneless pork cutlets, about 1/2-inch thick
2 (6 ounce)
top round beef cutlets
Genoa salami, thinly sliced
hard-cooked eggs, sliced
Italian flat leaf parsley, chopped
Pecorino Romano cheese (such as Locatelli®), grated
extra-virgin olive oil
spaghetti sauce, or as desired (see note for recipe link)
Really delicious! I chopped everything up and mixed it all together, b/c my pieces of pork/beef were a little small, and I wanted a nice distribution of flavors. I also added to the mix some onion that I cooked in evoo, until tender, and that added a nice extra flavor. We make braciole a lot, but I've never had it w/ the salami...LOVED IT! I will def be making this again! Thanks for sharing. :)
All I can saw is WOW!!!!! fabulous dish .Truly authentic and I recieved rave reviews . And gave out the recipe twice. Great smell and taste. Truly deliscious.
Very tasty and very easy. I changed a few things however. I used chicken and made a home made rose sauce (personal preference) and added fresh basil to the filling. Also i only cooked in the sauce about 20 minutes. The rolls were very flavorful and looked very impressive when sliced.
I'll be honest, the recipe itself sounds delicious but when I made it I wasn't impressed. (sorry) I didn't like the boiled egg in it and to me it was pretty much flavorless.
* Percent Daily Values are based on a 2,000 calorie diet.
Bon Appetit's Braciole
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 117
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