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

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.