Thin sliced beef round steak for Braciole
Fresh garlic - minced fine or grated
Onion - minced fine
Fresh basil - chopped fine
Fresh oregano - chopped fine
Fresh parsley - chopped fine
Ground hot red pepper flakes
Ground black pepper
Grated Romano and Parmesan cheeses
In bowl; mix all above filling ingredients to taste (amounts depend on how many steaks you have). Add just enough olive oil to hold filling together.
Place steak slice between plastic wrap (wet slightly with water on both sides) and pound with flat side of mallet or with a heavy frying pan till very thin, making sure not to tear. Place filling on steak stopping about an from the end that is away from you. Roll steak jelly roll style to the end. Secure the roll with butchers twine about 1 inch apart from end to end. In heavy frying pan heat oil. Brown rolls on all sides. Remove and drain. Simmer in Tomato Sauce for about 1 1/2 hours or until tender.
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry