|Rome (Flavours of Italy)|
|by Carla Bardi|
Covering the Italian city of Rome and the surrounding region, this cookbook focuses on recipes involving some of Italy's most famous exports, such...
Results 1 - 7 of 7 for how to brasciole
Mix all ingredients ... in 4 tablespoons oil in large skillet. Cook, turning frequently until meat is done to your preference. Serve with any style pasta.
Chop boiled ham ... Bake meat rolls at 350 degrees until browned. Pour sauce over meat and continue to bake; about 1/2 hour. Serve with cooked spaghetti.
Have butcher slice 3-4 pound rump roast or round roast into very thin slices (less than 1/4 inch thick). On slices, spread thinly the following ...
Cover sides with ... steak on all sides - add to spaghetti sauce. Remove from sauce and before serving, untie string, slice 1 to 1 1/2 inch thick pieces.
On each slice of beef brasciole place a slice ... into sauce left in skillet, stirring constantly until desired thickness. Serve with potatoes. Serves 6.
Puncture sausage with fork to release juices. Cook ... and simmer for at least 1 1/2 hours. For smoother sauce, puree can of Italian tomatoes in blender.
Dice bacon and ... a little onion to brown in gravy. ... with water. Cover and simmer 2 to 2 1/2 hours. Remove meat - make gravy - season gravy to taste.
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