Conti Family Braciolini Recipes

Steps:

• Slice raw eye round roast beef very thin. I use an electric slicer. In a medium bowl combine bread crumbs, grated cheese, salt, pepper, chopped garlic and parsley. Mix thoroughly. Taking one slice of meat at a time, in a large plate, spread surface of meat slice with approximately 1/2 teaspoon of olive oil. Next, place about 2 teaspoons (depending on size of meat slice) of bread crumb mixture in center of meat slice. Fold sides of meat slice toward center. Then roll, jelly roll style from bottom to top. Place each meat roll on a thin wooden skewer that has been soaked in water for about 1 hour. Each skewer should hold 6 to 7 meat rolls. This recipe will yield approximately 8 skewers. Once all the meat has been rolled and is skewered, rub each side of the braciolatini with olive oil. Then coat each side with remaining bread crumb mixture. Place the skewered braciolatini on a broiler rack with about a cup of water in broiler pan under rack. Broil for approximately 6 minutes on each side. Do not overcook and do not broil too close to the flame. Serving ideas: Serve with green salad and roasted potatoes or pasta. Braciolatini are great cooked on the grill.

Steps:

• Cut the beef into pieces approximately 4 X3 inches and pound each until it is about 1/8 inch thick. Cover each piece with a slice of prosciutto.
• Toss together the breadcrumbs, cheese, salt pepper and parsley. Sprinkle the mixture over the slices, keeping it 1/4 inch in from the edges.
• Roll the slices into sausage shapes and secure closed with toothpicks or tie with kitchen string.
• Heat the oil in a heavy frying pan and brown the braciolini well on all sides.
• Transfer these into the Conti Family Meat Sauce recipe.

Steps:

• Brown all but 3 of the sausages in olive oil in a big pot on the stove.
• Turn down heat and add onion and garlic. Saute till just translucent.
• Add tomato puree, crushed tomatoes, diced tomatoes, tomato paste and sugar. Season with oregano, basil, parsley, and salt and pepper. Let simmer.
• Meanwhile, into a large bowl, squeeze the remaining 3 sausages out of their casings.
• Add mince, breadcrumbs, herbs and salt and pepper. Mix well with your hands (rubber gloves work great!). Use the palms of your hands to firmly form golf ball-sized meatballs (I got 12 out of this mixture).
• When the sauce is piping hot, and the sausages are cooked through (about 40 minutes), throw meatballs into the sauce and let cook for another 30-40 minutes.
• If you want to let the sauce and sausages simmer longer, feel free. But don't throw in the meatballs till 40 minutes before the end.
• Serve over spaghetti or use to make lasagna.

Steps:

• Place parsley, garlic, bread crumbs, cheese, onion, hard cooked eggs, bacon, salt, pepper, and oregano in a bowl and mix thoroughly.
• Lay the steak flat on the counter.
• Spread mixed ingredients on top of steak.
• Fold edges in and roll.
• Tie securely with string.
• Dip rolled and tied steak in beaten egg then in flour.
• Heat oil in skillet and saute on all sides until golden brown.
• Place in a roasting pan.
• Add water and roast in a 350 degree oven for 45 minutes.
• Cut into 1& 1/2 inch slices and serve as is, or pour spaghetti sauce over the steak, if desired.

Steps:

• Preheat the oven to 350 degrees.
• Stir the cheeses, bread crumbs, parsley, garlic and 2 tablespoons of the olive oil together.
• Lay the flank steak out flat on work surface and sprinkle with 1/2 teaspoon each of salt and pepper.
• Pat the bread crumb mixture over the steak.
• Starting at one short end, roll up the steak (like a jelly roll) and tie with butcher's twine. Season the outside with the remaining salt and pepper.
• Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat and add the flank steak.
• Cook, turning until browned on all sides, about 8 minutes.
• Add the wine to the pan and bring to a boil, and stir in the tomato sauce.
• Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After about 1 1/2 hours, uncover and continue baking until the meat is tender, about 30 minutes longer.
• Remove the braciole from the sauce. Cut the twine off, and slice into 1/2 inch thick slices.
• Transfer the slices to a platter, and spoon some sauce over the slices.

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.

Steps:

• Mix all the ingredients together and blend well.
• With wet hands, rolly the mixture into balls about 1 1/2 inches in diameter.
• Drop the balls into the simmering meat sauce.