Beautiful Bracciole
Recreating a beloved family recipe is more than just following steps; it's about bringing cherished memories to life. The recipe, a cherished family secret, often leaves out a few details, ensuring every version is unique. The top round steak, sliced fresh by the head butcher, was meticulously assembled, each roll a symbol of tradition and love. Families often put their own spin on bracciole, tweaking the recipe to their liking. For this family, bracciole is a special holiday treat, sparking fond memories and playful disputes over who gets the last piece. This flavorful journey through tradition promises to bring a piece of Italian heritage to your kitchen.
Traditional Italian Bracciole
Ingredients
Top round steak, sliced very thin
Italian-seasoned bread crumbs
Salt and pepper
Garlic powder
Romano cheese
Thinly sliced onion
Uncooked bacon
Twine
Directions
Lay out the single pieces of the steak and rub on both sides with salt, pepper and garlic powder. Mix about a half of a cup of the Romano cheese with about a cup of the bread crumbs and add just a little bit of water to moisten it so that it will stick together. Line one side of the bracciole with the breadcrumbs and cheese mixture in a nice, even layer. Next add the thinly-sliced onion on top. Rip up the bacon into bite-sized pieces and sprinkle over onion. Now begin to roll up each piece of bracciole and tie each end closed with a piece of twine. Then cook the bracciole in homemade tomato sauce in a pot all day, the longer the better.