JOE LEOTTA'S MOTHER'S BRACIOLE
2 eggs
1 cup plain bread crumbs
1/2 teaspoon each salt and pepper
1/2 teaspoon oregano
1 onion and 2 garlic cloves, pureed in a blender
Pinch of cayenne pepper
1/4 cup chicken broth
2 pounds 90 percent lean ground beef
1/2 cup cooked and crumbled Italian sausage
FOR THE FILLING:
2 hard boiled eggs, sliced
1/2 cup diced ham
1/2 cup diced hard cheese (Romano or parmesan)
Mix together the eggs, bread crumbs, salt, pepper and oregano, the onion/garlic puree, cayenne pepper and broth. Add ground beef. Mix well to combine all ingredients. Shape on a board to 9- by 11-inches.
Distribute evenly in center of meat the sliced eggs, sausage, ham and cheese.
Roll gently and tie with Butcher's string about every 2-inches.
Saute in a pan with olive or canola oil over medium heat, turning until its browned on all sides.
Place in a covered pot with tomato sauce and simmer for 1 1/2 hours, turning occasionally. Slice and serve with fresh crusty bread or pasta (your choice).
Source: Joe Leotta to The Post-Standard (Syracuse, NY), October 18, 2006 |