|
 This recipe is brought to you by Joe
Mallas. Joe is a busy executive who travels a great deal. As a bachelor Joe
has developed his own cooking style and preferences. In fact, this recipe is from his
Italian uncle's cookbook. Joe's uncle decided to create a cookbook which includes all the
recipes from both sides of his family.
As Joe tells it , "My uncle (Italian ancestry) wrote and compiled all of his side of
the family recipes and "my" side of the family (Russian ancestry) recipes into a
"family" cookbook". Brachioles is a wonderfully tasting main entree, served
with spaghetti or can be included in your tomato sauce like meatballs.Serves 6
Preparation :30
Cook 1:00
Stand :00
Total 1:30
What you need:
- 2 pounds round steak
- 1/2 cup olive oil
- 3 large garlic cloves, crushed and chopped
- 6 teaspoons dried basil
- 6 teaspoons dried parsley
- 6 tablespoons grated Italian cheese
- salt and pepper, to taste
- 4 cups tomato sauce
What you do:
- Remove bone from steak. Cut in 6 equal pieces. Place each
piece between 2 sheets of waxed paper. Pound with a meat mallet to a thickness of about
1/4-inch.
- Put oil and garlic in a food blender. Blend at high speed
until garlic is liquefied.
- Place steak pieces on a work surface. With a pastry brush,
paint oil-garlic mixture on all the steaks.
- Spread a teaspoon each of basil and parsley and a tablespoon
of cheese on all the steaks. Season to taste.
- Starting at the narrow end of the steak, roll jelly roll
style. Tie with kitchen string on both ends and in the middle.
- Place remaining oil-garlic mixture in a heated sauté pan.
Add the steak rolls. Cook on all sides until browned.
- Bring the sauce to a simmer in a 2-quart sauce pan. Add the
brachioles and allow to simmer slowly for about an hour or more. (If making spaghetti
sauce, you may add brachioles along with meatballs.)
- Remove string with a kitchen scissors. Serve with the sauce
over pasta.
Comments:
Add grinded fried bacon
From: Terri
Anderson
Just happened across this recipe on the internet. My father-in-law from Italy
taught me this same recipe years ago. He adds grinded fried bacon to the stuffing mixture
that includes bread softened in milk with the other ingredients. In addition, he sears the
meat in the bacon fat and then adds to the sauce. One of my families favorite meals that
is saved for special occasion.
Rachel Ray's Weekend Spaghetti & Meatballs
  This recipe is from Rachael Ray's new cookbook, Comfort Foods. It is
packed with family favorites that can be made in thirty minutes or less! She has over 80
fast, fresh, and easy to prepare recipes. See an interview with this author as well as a
quick 'n easy recipe that you'll love!! |
13-Inch Round
Clay Pizza Stone
Wood
Pizza/Bread Peel
 more Pizza Books
more Pizza Stones
FREE Pizza Recipes
FREE Italian Recipes
FREE Pizza Dough Recipe
Villaware Imperia
Pasta Machine
also  Pasta Recipes
Eat This...
It'll Make You Feel Better : Mama's Italian Home
Cooking and Other Favorites of Family and Friends
click here to find out more
by Dom Deluise
Review by:
jandj@velocity.net
from PA
Superb! More authentic than any other Italian mother......
I was raised in the Italian restaurant business--par excellence! REAL ITALIANOS! This book
surpasses anything I ever saw/learned during those many years. I have strongly recommended
it to ALL my friends and anyone else who would listen. I've given it as gifts on several
occasions and nothing but loud lauds for Dom. INCOMPARABLE by anyone's standards---foreign
born or "retreads"! :-) |
