Domestic Disturbance: Bracioline (Beef Roll)

15 Feb

Today, 24 hours after Valentine’s Day, I think it’s important to note that one day, it’s true love.  And the next day, you literally want to murder each other.  Like, mur-der.  Take-your- fingers- and-shove-them-into-his-eye-sockets murder.  Or is that just me?

T and Popo were married for just shy of 60 years, right up until Popo’s death last March.  I know for certain they wanted to kill each other from time to time.  Isn’t that just what happens after all those years together?  Every little thing just gets to you every once in a while?  There was definitely some screaming.  We’re Italian, after all.

While I haven’t been married for 60 years (or at all) I have definitely had dinner-table moments where I’ve wanted to kill my various plus-ones in the past.  “The Sports Guy” who went on the Atkins Diet and smelled like rotten fruit for months.  “The Cheese Head” who was, ironically, lactose-intolerant (not great for me; a girl who drinks two gallons of milk a week… by myself).  And it should go without saying, never, under any circumstances, date “The Hippie.”  Unless you want to hear about the social injustice of Safeway grocery stores over carob-chip brownies, which are as revolting as you might imagine.

So on February 15th, I give you a recipe that is so good, your significant other won’t have the chance to get on your nerves, and you won’t waste time yelling– you’ll both be too busy eating.

BRACIOLINE (Serves 4)
1 center cut boneless top round steak, cut thin, or
1 flank steak, flattened
Salt and freshly-ground black pepper

1/4C Italian bread crumbs (recipe posted 11/18/11)
2T fresh parsley, chopped
2 hard cooked eggs chopped (optional)
1/4 stick butter
4 slices Provolone cheese

Vegetable oil for browning

1 recipe Basic Tomato Sauce (recipe posted 11/24/11)

Sprinkle steak lightly with salt and pepper.  Cover with bread crumbs, parsley and chopped eggs and dot with butter.  Add slices of Provolone cheese.  Roll meat into a tight roll.  Tie with string or hold together with toothpicks.  Saute in oil, turning until well-browned.  Place in a pot of tomato sauce and simmer for about 1 hour, 15 minutes or until meat is well-done.  Remove from sauce and let cool slightly.  Slice carefully, removing string or toothpicks.  Layer in shallow baking pan and cover with some of the sauce.  Bake in a 350-degree over for 10 minutes or until heated through.  Use the rest of the sauce with your favorite pasta.

The most efficient way to make the beef rolls is to start the sauce first.  While it is simmering, prepare bracioline.  Add to partially-done sauce and finish them both together.

Mangia (and stop IRRITATING ME.  GOD)!

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