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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the bread crumbs, garlic, Pecorino Romano cheese, parsley and eggs. Set aside. | 2. Pound the flank steak until it is 1/4 inch thick (or ask your butcher to prepare it for you!). | 3. Flatten stuffing onto the middle of the steak from end to end. | 4. Lay the whole hard boiled eggs over the stuffing, roll up the steak like a salami and secure with string. Set aside. | 5. In a large pan, bring the Marinara Sauce to a boil, lower the heat, and add the braciola covering it in sauce. | 6. Cook with lid on for 1 hour or until the sauce is thick, stirring regularly. | 7. Remove the braciola and set aside. Add the cream to the sauce and keep warm over very low heat. | 8. Cook pasta until al dente, drain and toss with the sauce. Place pasta on a large platter. Remove the string from the braciola. Slice braciola into 1-inch thick pieces arrange over pasta and serve. | 9. *Alton Brown browns the rolls and then places in hot marinara in a foil tented baking dish at 350 degrees for 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian breadcrumb	1	cup		75.65	0.0	16.83	0.425
garlic	1/4	cup	chopped	50.66	11.2404	2.1624	0.17
pecorino romano cheese	3	ounces	grated	75.65	0.0	16.83	0.425
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
egg	3			214.5	1.08	18.84	14.265
steak	1	lb		557.6013	0.0	98.1016	15.368
hard egg	4		hard-boiled	75.65	0.0	16.83	0.425
marinara sauce	6	cups		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
cavatelli	1	lb		75.65	0.0	16.83	0.425

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