BRACIOLE

FOR THE STUFFING:
1 cup toasted bread crumbs
2 hard-boiled eggs, finely chopped
6 slices Sicilian salami, finely chopped
1/4 cup freshly-grated Locatelli (Romano cheese)
4 garlic cloves, minced
2 tablespoons minced parsley leaves
1 small egg, lightly beaten
salt and freshly ground black pepper (to taste)
FOR THE BRACIOLE:
6 slices round steak (6 oz each), pounded very thin
salt and freshly ground black pepper (to taste)
2 tablespoons olive oil
6-8 cups tomato sauce

In a bowl, combine stuffing ingredients.

Pat the meat dry and season with salt and pepper.

Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing, and tie with string.

In a large skillet set over medium heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate.

Add the braciole to tomato sauce and simmer 1 1/2 hours, or until tender.

Servings: 6
Source: David Rosengarten
Adapted from source: Italian American: The Scorsese Family Cookbook by Catherine Scorsese