Tuesday, October 25, 2011

....is a Bruccioloni Date

3 Large Round Steaks
1 Bottle Tomato Gravy (aka Pasta Sauce)
1/2 Cup Italian Cheese’s (Parmesan, Asiago, Romano, etc.)
1/4 Cup Italian Bread Crumbs (maybe more or less, based on consistency)
2 Tbsp Olive Oil
16 oz. Ricotta Cheese
Salt & Pepper
String, Kitchen Twine, or Toothpicks

Make a big pot of Tomato Gravy.

Make a stuffing of Italian Cheese’s (Parmesan, Asiago, Romano, etc.), Italian Bread Crumbs,
Olive Oil (about 2 tbsp.), and Ricotta Cheese (about 16 ounces or appropriate qty – see note).
Mix stuffing thoroughly.

Salt & Pepper the Steaks.

Spread stuffing on Meat and roll Steaks up, then secure with string (or kitchen twine) or

Brown steaks in Olive Oil (brown on all sides).

When browned, add them to the Red Gravy and cook until the meat is tender.

Add chopped Onions and Parsley to the stuffing.
If necessary, pound the steaks with a meat mallet before spreading the stuffing and rolling them



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