I don't know where Giada got her recipe, but my grandfather, who was more
Sicilian than Vito Corleone, made his stuffing with chopped hard boiled egg. I actually go him one better and stuff mine with sauteed spinach and egg, just because I LOVE spinach and eggs!.
Braciole a la Sicilian
6 slices round or skirt steak, pounded thin
2 tablespoons olive oil
Enough of your favorite home made spaghetti sauce to cover
1 10 oz package of frozen spinach
4 eggs, scrambled
1 Tbs olive oil
1 Tbs butter
1/4 lb hard salami, chopped
1/4 cup freshly-grated Pecorino Romano
4 garlic cloves, pressed
salt and freshly ground black pepper to taste
Put the olive oil and butter in a frying pan over medium high heat, then add the spinach. Sauté the spincah until most of the moisture has evaporated, then add the scrambled eggs, season with salt and pepper to taste, and continue to sauté until the mixture is dry and crumbly. Allow the spinach and eggs to cool to room temperature. In a bowl, add the salami, garlic, and romano cheese to the spinach and egg mixture and stir until combined.
Divide the stuffing among the six slices of steak, roll up, and tie about 1 inch from each end and the middle with butcher's twine. Add more ties if required, depending on length of briciole.
In a sauté pan over medium heat, sear the briciole in 2 Tbs olive oil on all sides. Add your sauce and simmer 1 1/2 hours, or until tender.