Originally Posted by QSis
Petey, would you please post your braciole recipe? I've only made one giant one for a special Italian meal.
Wow that looks good Lee. I'd have to dig up the recipe. It's my moms.
Off the top of my head i can tell you that i use boneless pork loin fillets flattened out with a meat mallet. The pork loin is much more tender than 'beef round' . Another option is chuck fillets....which arent always easy to come by but provide the best flavor. Inside of it would be bread crumbs, pianolas, parsley,crumbled up bacon, chopped garlic, salt, pepper, & one egg . I dont know the measurements off hand though.