Sicilian Brasciole à La Lena Food
BRACCIALONI
This is a Sicilian rolled and stuffed roast, simmered in spaghetti sauce. The name as I heard it is pronounced broo-zha-lee-nee. This can also be made in a large slow cooker.
Provided by BUJOBUTZ
Categories World Cuisine Recipes European Italian
Time 3h35m
Yield 8
Number Of Ingredients 8
Steps:
- Pound meat as thin as possible, hopefully 1/4 inch thick. Drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of bread crumbs. Layer the prosciutto over the crumbs, and sprinkle with remaining bread crumbs, and chopped hard-cooked eggs. Roll the meat up into a tight spiral, and secure with kitchen twine.
- Heat 2 tablespoons of olive oil in a large saucepan, or stock pot over medium-high heat. Sear the outside of the roast on all sides. Pour spaghetti sauce over the roast, and reduce heat to medium-low. Cover and simmer for 2 to 3 hours, stirring occasionally.
- Remove meat from the sauce to a serving platter, and let stand for 15 minutes. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 7 minutes. Drain.
- Carve the meat into slices about 1/2 inch thick. Serve with spaghetti and sauce.
Nutrition Facts : Calories 666.8 calories, Carbohydrate 62.5 g, Cholesterol 133.8 mg, Fat 27.2 g, Fiber 5.1 g, Protein 40 g, SaturatedFat 8.5 g, Sodium 1190.8 mg, Sugar 11.9 g
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- Scatter bread crumbs over the steaks then again with grated pecorino cheese. Lightly drizzle olive oil over the cheese.
- Lay a slice or two of prosciutto on top, then in the center (or at the end of one side) add a chunk of provolone cheese, green onions, and a sprig of fresh parsley on top (which I forgot to add).
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