BRACIOLE
By
Anthony Selvaggio
@tonytone
1
★★★★★ 2 votes5
Ingredients
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·flank steak or round steak
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MEAT SHOULD BE THIN CUT . 1/4'' OR THINNER, USE A MEAT TENDORIZOR HAMMER TO POUND DOWN MEAT NOT TOO THIN OR IT WILL BREAK UP
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CUT MEAT ABOUT 3'' WIDE AND 6'' LONG, DOES NOT HAVE TO BE EXACT
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INGREDIENTS ARE NOT AN EXACT MEASURMENT
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·olive oil, extra virgin
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·salt
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·pepper
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·italian fresh parsely
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·parmesan cheese
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·fresh garlic
How to Make BRACIOLE
- ON EACH STRIP OF MEAT DRIZZLE OLIVE OIL ON TOP,SALT AND PEPPER, SPRINKLE FINE CHOPPED GARLIC, FINE CHOPPED PARSLY, AND GRATED PARMESAN CHEESE.
- ROLL MEAT AND USE A TOOTHPICK TO HOLD ROLL TOGETHER, YOU CAN ALSO USE BUTCHER STRING TO HOLD THE ROLL TOGETHER. COOK IN YOUR SUNDAY SPAGHETTI GRAVY.