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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 140 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness. | 2. Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese. | 3. Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat. | 4. Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.) | 5. Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork cutlet	2		boneless	201.7333	0.0	44.88	1.1333
beef cutlet	2	top	round	201.7333	0.0	44.88	1.1333
genoa salami	8	ounces	sliced	201.7333	0.0	44.88	1.1333
egg	6		hard-cooked sliced	429.0	2.16	37.68	28.53
italian flat leaf parsley			chopped	201.7333	0.0	44.88	1.1333
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
kitchen twine				201.7333	0.0	44.88	1.1333
extra virgin olive oil	1	tablespoon		201.7333	0.0	44.88	1.1333
spaghetti sauce	6	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.