From Momma’s Kitchen

Braciole

Here’s one of my all-time favorite dishes. I call it Braciole. Don’t look for it in any cookbook or anywhere else. This is a genuine, exclusive family recipe. Trust me, you’ll love it. Your family will love it. Your neighbors will love. So invite them over for Braciole.

Ingredients

* 1 Flank steak – (Ask butcher to split in two)
* Italian seasoned bread crumbs
* Romano cheese
* Garlic (fresh, powder or garlic salt)
* Salt (sparingly if garlic salt is used)
* Pepper
* Parsley
* Bacon (or salt pork finely chopped)
* (1 slice of bacon cut in half for each piece of meat)
* Olive oil
* White thread or picks

Directions

Lay each piece of split flank steak flat. Sprinkle with generous layer of seasoned bread crumbs. Season with: Cheese, garlic, salt, pepper and parsley. Moisten with olive oil. (Make sure the bread crumbs are thoroughly moistened; better to have too much or brashal will be dry). Place both halves of bacon horizontally on each piece of flank steak. (Leave a few inches between each piece). Roll each piece of meat and wrap with thread (or use long picks) to hold secure. (Roll so that brashal is short and fat not long and skinny). Brown on all sides in a frying pan with a little olive oil. If you are making spaghetti sauce and have fried meatballs or Italian sausage, use this oil to fry brashal.

After browning the brahsal place it in the pasta sauce and cook well. Should cook for at least 1 to 2 hours as flank needs to cook long to become tender. Can test by pulling at meat with a fork. If it breaks easily it is done.

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