Brocciole
Ingredients
- Round steak, 2-3 large steaks - must be thin, so flatten with a butcher knife
- Bread crumb/cheese mixture
- Garlic, 2-3 cloves
- Italian parsley (if using plain breadcrumbs)
- Salami (optional)
- Romano cheese, a few small pieces
- Crisco, 2-3 T
- Salt and pepper
Instructions
Cover flattened steaks with Crisco, then add the breadcrumb-cheese mixture. Add chopped pieces of salami, evenly distributed, then top with tiny pieces of Italian cheese. (Note: I am not referring to grating cheese here, these pieces are actually broken off the wedge of Romano cheese.) Add only 3-4 pieces, or per taste, but do not make it too cheesy because the breadcrumb mixture will have a cheese flavor.
Roll the stuffed round steak by tucking in both ends first, so the breadcrumbs do not escape. Tie white string around the rolled steak (brocciole). (Note: It might be easier to tie the string if you first insert a skewer through the steak, making sure to remove it after the steak is all tied up.)
The completed brocciole is browned in olive oil, just as meatballs or sausage would be.
