Braccialoni recipe
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Ingredients
- 1 (2 pound) boneless round steak 1 tablespoon olive oil ½ 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
Nutrition Info
- 666.8 caloriescarbohydrate: 62.5 gcholesterol: 133.8 mgfat: 27.2 gfiber: 5.1 gprotein: 40 gsaturatedFat: 8.5 gservingSize: -sodium: 1190.8 mgsugar: 11.9 gtransFat: : -unsaturatedFat: : -
Directions Braccialoni
Directions
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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.