Servings: ~2 pieces
Author: Buon-a-petitti
Ingredients
⅓ pound of thinly sliced Beef (London Broil/Flank Steak/etc.)
Garlic, minced
Fresh parsley, chopped
Grated pecorino romano cheese
Sprinkle of red hot pepper flakes
Prosciutto, thin sliced
Boiled Eggs, chopped (options)
Provolone Cheese Slices (optional)
Olive Oil
Salt & Pepper to taste
Directions
Pound meat with mallet to soften and thin.
Sprinkle with S&P to taste.
Add a few flakes of hot pepper.
Add garlic chunks
Add chopped parsley
Add pecorino cheese
Add two slices of prosciutto per
Add chopped eggs and provolone (optional)
Tightly roll beef from narrow end to wider end.
Secure with toothpicks.
Heat, over medium flame, enough olive oil to just cover the bottom of a medium sized skillet.
Add the braciole and brown on all sides.
Add browned braciole to the sauce which should already be cooking.
Simmer partially covered for 2 hours, adding water as needed.