Braciole
Aunt Mary Federico says:
Make a Gravy.
Use round steak pounded very thin,
a generous dusting of garlic powder,
a sprinkle of parsley,
salt and pepper,
grated loccatelli,
Roll up and use two toothpicks each to hold together.
Brown in same oil used for frying meatballs, not to cook just brown, add to gravy. Spicy version: just add a sprinkle of crushed red pepper flakes. It will be very tender so don't forget to keep track of how many toothpicks used. Depending on size of rolls, you may have to add an additional toothpick or two.
Make a Gravy.
Use round steak pounded very thin,
a generous dusting of garlic powder,
a sprinkle of parsley,
salt and pepper,
grated loccatelli,
Roll up and use two toothpicks each to hold together.
Brown in same oil used for frying meatballs, not to cook just brown, add to gravy. Spicy version: just add a sprinkle of crushed red pepper flakes. It will be very tender so don't forget to keep track of how many toothpicks used. Depending on size of rolls, you may have to add an additional toothpick or two.
Uncle Danny Aloise says:
Take a cheap cut of steak, any kind you can fillet and pound to a 5 x 7 or bigger. I personaly dont go too thin - 1/8 to 1/4.. salt, pepper, garlic powder (always granulated), onion powder, parsley, grated cheese and crushed red pepper. Roll tightly and secure with toothpicks or tie with butchers cord. Fry (brown) in your meat oil and put in gravy
1) If your braggies are too thin they will disintegrate in the gravy ( thats why I like thick )
2)I usually make 3 grades a little red pepper, 2 tooth picks moderate red pepper 3 toothpicks, smokin hot My favorite, 4 toothpicks
3) If you make more than 2 smokin hot, Tie them or the pepper will leak out and make your gravy hot
4) if you like to test your braggies way before they're done, as I do (I can eat them raw) and they are tender already, take them out of the gravy after 2 hours, and put them back a half hour before you eat. Buon appitito
Take a cheap cut of steak, any kind you can fillet and pound to a 5 x 7 or bigger. I personaly dont go too thin - 1/8 to 1/4.. salt, pepper, garlic powder (always granulated), onion powder, parsley, grated cheese and crushed red pepper. Roll tightly and secure with toothpicks or tie with butchers cord. Fry (brown) in your meat oil and put in gravy
1) If your braggies are too thin they will disintegrate in the gravy ( thats why I like thick )
2)I usually make 3 grades a little red pepper, 2 tooth picks moderate red pepper 3 toothpicks, smokin hot My favorite, 4 toothpicks
3) If you make more than 2 smokin hot, Tie them or the pepper will leak out and make your gravy hot
4) if you like to test your braggies way before they're done, as I do (I can eat them raw) and they are tender already, take them out of the gravy after 2 hours, and put them back a half hour before you eat. Buon appitito