Preparation:
Hi, I make braccoli on occasion, I use thin sliced round steak, pounded flat, and add garlic, parsley, oregano, bacon slices (uncooked), raisins, salt and pepper. I have heard of hard cooked eggs and pine nuts but I do not use them. I roll the braccoli very tight with white thread, (used for carpet sewing) and brown in olive oil on all sides. I then add this to my tomato sauce, I don't use any other meat in the sauce as this is quite rich.
I usually make at least 2 for each person and 2 for the pot. (I get to eat the leftovers!!) I slow cook the sauce and serve with rigatoni pasta with mozarella and grated Romano cheese. A good home made garlic and cheese bread, a good bardilno (sp) wine and my Sunday is pure heaven |
