Braciole (Seasoned rolled steak)

There are many variations of this dish but our family has used this particular combination for quite some time. I added in fontina cheese today to see how things would taste. It turned out great!

For each person to have their own roll, buy enough thin sliced top round for as many as you are feeding. I bought six pieces, so these amounts are for six.

8 slices of bacon, cooked and crumbled

1/2 cup bread crumbs

1-2 tbsp olive oil

salt and pepper to taste

1/4 cup fresh grated Parmesan cheese

1/4 grated Fontina cheese

1/2 cup fresh parsley, chopped

Pound meat first with pointy side of a meat tenderizer between two sheets of plastic wrap, then use the flat side. Mix filling adding in some olive oil if it’s too dry. Lay some filling on the center, and roll up from one end to the other, narrow end, not the long side. Secure with cotton kitchen string or toothpicks if that is what is available.

Brown all rolls in bacon grease and add to sauce. Simmer for 3 hours. You could also bake these in a small amount of sauce for about 45 min. in a 325 degree oven but they taste much better simmered in sauce.