Trying to find a Italian recipe. It has a hard boiled egg which is rolled in a tenderized round steak, and cooked in tomato sauce. Sounds like Brozoli? Not sure of the name or how to make it.
I am surprised that no one knows the receipe using tenderized round steak. All I remember is it was wonderful.
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godmotherinitaly - said
October 12 2010 @ 19:03
oooh, another dish is called Polpettone, my family loves it. My dad has his own recipe – but a close one can be found here: http://www.italian-food-recipes.net/2007/10/stuffed-polpettone-secondo.html
Instead of baking in the oven, I would carefully place it in the pan with your tomato sauce for about 45 minutes or so. Not too deep a pan, or you risk breaking it when you stir.
Buon appetito
angelitabailadora - said
October 12 2010 @ 19:03
It’s Bracciole and you’re looking for a stuffed one. Try this recipe.
Sicilian Stuffed Beef Bracciole Recipe
Ingredients
1 medium egg, whole beaten
1/2 lb thinly sliced prosciutto
3 tsps romano cheese, grated
1 dash black pepper, ground
2 tsps fresh parsley, sliced
1 dash salt
1 medium onion, sliced
1/2 lb genoa salami
3 hard-boiled eggs
3 tsps extra virgin olive oil
1/4 c breadcrumbs, soft
1 c red wine
1/4 lb peas, shelled
1 garlic clove, minced
1/4 lb ground beef
1 1/2 lbs beef, sliced Flank Steak works well
1 tsp tomato paste
Directions
Step #1 In a large bowl, peas, breadcrumbs, mix the garlic, parsley, beaten egg, ground beef, grated cheese, salt & pepper.
Step #2 Pound the beef or veal slice until it is 1/2 inch thick.
Step #3 Cover up the slice with salami & prosciutto & spoon on the ground beef mixture.
Step #4 Arrange the boiled eggs, end-to-end, along the short end of the beef or veal slice.
Step #5 Starting at the end, roll up the meat slice & secure it with twine.
Step #6 In a heavy skillet, Saute the onion in the oil over med-heat/flame until it is transparent.
Step #7 Add the meat roll to the skillet & brown it on all sides.
Step #8 Pour in the wine & cook over med-heat/flame until the wine evaporates.
Step #9 Dissolve the tomato paste in once c of boiling water & add it to the skillet.
Step #10 Cook slowly over low heat/flame until the meat roll is tnender & the sauce reduced, about 1 1/2 hrs.
Step #11 Add salt & pepper to tate.
Step #12 Let the Bracciole stand for a few mins.
Step #13 Serve it hot (with the sauce) or at about room temp in 1-inch thick slices.
Step #14 Each slice should have at its center a medallion of yellow egg yolk & a few peas.