Ingredients

1 cup of extra virgin olive oil 1/4 cup of pine nuts 1/4 cup of raisins 1 cup of Locatelli Pecorino Romano grated cheese 1 cup of Italian style bread crumbs 4 tablespoons of fresh parsley cut up 2 tablespoons of onion powder 2 tablespoons of garlic powder 6 thinly sliced tender strips of steak 3 hard boiled eggs (chopped) Salt & Pepper to taste

Preparation

NOTE: in this recipe there will be 2 filling, 3 Bracioles will have the egg and bread crumb and 3 Bracioles will have pine nuts and raisin filling. Lay the thinly sliced strips of steak and lightly coat with your fingers extra virgin olive oil. Braciole Filling with Hard Boiled Eggs: In a medium sized bowl add olive oil, mix together 1/2 cup of bread crumbs, grated cheese, garlic powder, onion powder, salt & pepper and cut in fresh parsley. In 3 of the Bracioles pat breadcrumb mixture on each piece of steak and place chopped hard boiled eggs on top of bread crumb mixture. Roll the steak tightly and close and secure with a toothpick. Braciole Filling with Pine Nuts and Raisins: In a medium size bowl place the other half of bread crumb mixture, place on top of each of the 3 pieces of Braciole and place on top the pine nuts & raisins. Roll the Braciole tightly and close and secure with a toothpick. Optional: You can put 2 toothpicks in 3 Bracioles to separate from the hard boiled egg Bracioles. Place each Braciole in your simmering Sunday sauce cook for another 30 minutes. Plate the Braciole and garnish with cut up parsley.

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation