| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Wed Feb 19 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
I'm looking fro, sorry, for a recipe for an Italian Brijole.
I'm sure I could experiment myself but I'm looking for an
exact one (maybe out of a cookbook) with an egg dressing in
the middle. Can anyone help me?
Thanx a million!!!!!!!!
Maureen.
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 1370.4 | Bracciole (Stuffed Flank Steak, Italian Style) | RUBY::FOSSELLA | Think about music... | Mon Sep 12 1988 19:01 | 31 |
Bracciole Calabrase
1 flank steak
2-3 hard boiled eggs
grated romano cheese
fresh parsley, chopped
salt
pepper
butcher's string
Start your tomatoe sauce, as you will be cooking the beef in it.
Pound the flank steak until it is very think and pliable.
Cover the pounded meat with chopped parsley, salt, pepper, and cheese.
Place the hard boiled eggs at one the long ends of the beef, side
by side. Carefully roll the the beef around the eggs until it is
all rolled. Tie securely with string -- be sure to tie the ends
closed or your stuffing _WILL_ fall out.
Put the bracciole into your sauce and cook for about an hour.
* Never let the sauce boil -- gently simmer only.
I have also had bracciole stuffed with salami, cappicole, raisins,
and pine nuts; yum.
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| 1370.5 | Another recipe | CSSE::CARVER | Tue Sep 13 1988 13:45 | 25 | |
Here's another recipe.
Bracciole Bolognese
1 lb. round steak, very thinly
sliced
1 clove garlic
1/4 c. chopped parsley
1/3 c. grated parmesan/romano cheese
1 1/2 tsp. margarine
1 tsp. salt
1/2 tsp. pepper
1/4 c. olive oil
Cut steak into strips about 3 inches wide
and rub with garlic. Sprinkle each with
parsley, cheese, dot with margarine, season
with salt and pepper. Roll and tie with
string or secure with small skewers. Brown
on all sides in oil in skillet. Add your
favorite spaghetti sauce and cook until
meat is tender, about 40 minutes. Cook
your favorite pasta, drain, cover with
sauce and serve with parmesan cheese.
Serve beef rolls on side.
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| 1370.7 | Oops, forgot one part | RUBY::FOSSELLA | Think about music... | Tue Sep 13 1988 18:52 | 11 |
> all rolled. Tie securely with string -- be sure to tie the ends
> closed or your stuffing _WILL_ fall out.
Brown in skillet with olive oil on all sides.
> Put the bracciole into your sauce and cook for about an hour.
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