Recipe Details
Grandma Louise's Southern Italian Braciole with Egg
Tender flank steak or beef round slices rolled up with a savory filling of breadcrumbs, pecorino cheese, garlic, parsley, raisins, pine nuts, and traditional hard-boiled egg wedges, slowly braised in Sunday sauce.
Prep Time
2 hours
Category
Main
Ingredients
10
Steps
7
Recipe and Instructions
4 thin slicesBeef flank steaks or top round cutlets (pounded flat)
2Hard-boiled eggs, peeled and cut into quarters lengthwise
1/2 cupItalian breadcrumbs
1/4 cupPecorino Romano cheese, grated
2 clovesGarlic, finely minced
2 tbspFresh parsley, chopped
2 tbspPine nuts (optional)
2 tbspRaisins, finely chopped
as neededKitchen twine or toothpicks
as needed tbspOlive oil
More Italian Recipes