Recipe(tried): Real Italian Buccialoni

Yes....I'm Italian and this recipe was given to me by a sweet Italian lady named Josie Caron from New Orleans.....Josie's Buccialoni

4 large, full cut veal or beef rounds, trimmed of excess fat and round bone removed. Pound to flatten slightly. 1/2 pound thinly sliced ham, 3 cups Italian seasoned breadcrumbs, 1 1/2 cups Parmesan cheese, 1/2 teaspoon granulated garlic, olive oil, 8 hardboiled eggs, thinly sliced, 1 large onion, thinly sliced and separated into rings, three quarts good Italian style tomato gravy.

Mix bread crumbs, cheese and granulated garlic. Add enough olive oil to moisten the breadcrumbs enough to hold together. For each round: Cover each round with a single layer of boiled ham, 1/4 of the breadcrumbs mixture, 2 sliced hardboiled eggs, 1/4 of the sliced onions, separated into rings. Starting at the shorter end, carefully roll up the beef round and tie securely with kitchen string or toothpicks or both!

In a large, deep dutch oven, heat a little olive oil and brown each roll well on all sides. Simmer the rolls in the Italian gravy for at least 2 1/2 - 3 hours partially covered. When meat is tender, remove from gravy onto a large platter. Allow to sit at least 10 min. before slicing into 1" slices. Serve over cooked spaghetti and top with sauce and more grated cheese. Be sure to remove all string and toothpicks.

This is so wonderful and actually tastes better the next day......serve with lots of hot Italian bread and real butter.

If you want a real good gravy recipe, I would be happy to send one, too.

Chiqui from New Orleans