By: Felicia LaLomia, ISDA Contributor
This is a recipe my great Aunt Carm has been bringing around for our Italian Thanksgiving for years. It’s always a hit, and no one gets to go home with leftovers because there never are any.
In typical Italian fashion, when I asked her for the recipe, she didn’t have it written down. It’s all by memory, and I had to sit down next to her with a paper and pen to get it.
For three braciole
Three top rounds – cut quarter inch
Half pound of Italian lunch meats: sopressata, capicola, salami, prosciutto, ham. Any or all.
Meatball mixture – raw (breadcrumbs, parmesan cheese, spices, ground beef, ground sausage)
Four hard boiled eggs – sliced
Half pound provolone cheese
Cooking twine or aluminum nails
Pound out top round pieces nice and flat.
Layer the lunch meat and cheese.
Spread the raw meatball mixture.
Layer the hard boiled eggs on top of the meatball mixture.
Make sure to fold up the ends and then roll it into a little package. Tie with string or nail with aluminum nails.
Heat a pan over medium high and add olive oil. Brown braciole on all sides and ends.
Drop package into simmering tomato sauce and cook for three hours.
Slice and serve.
Note: This recipe can be customized or changed for taste. Ex: you can add spinach, mushrooms or different cheeses, or omit the egg.