[JudyKayTee]

I find all sorts of braciole recipes on line but can't find one which sounds like what my husband's family makes. His sisters guard the family recipe like it's gold - and maybe it is.

"Their" braciole contains hard boiled eggs and proscuitto.

Anyone have a tried and true recipe (as I sit here with 2 pounds of thinly pounded steak, a pound of proscuitto, expensive grated cheese and hard boiled eggs)?

(I've already made the sauce.)

[tickle]

Okay Judy here is what you do, the sauce is the catalyst.

Assuming you are using flank steak already pounded out so is quite flat Nd thin, right? Place that meat on a long piece of Saran wrap on flat surface and layer all ingredients onto it one at a time, slice hard boiled eggs, when this is done roll up very carefully, use tooth picks to keep it in place, place in a greased pan, cover with sauce and bake at 350 for an hour.

Call me if you need back up. See pm for number

Annie

[JudyKayTee]

"Tick," it was a BIG success. Very tender and exactly the way my husband's mother made it. That's a big compliment.

You'll enjoy this - it was SO good that the sister-in-law who wouldn't give me the family recipe got snippy with me. Smirk.

[tickle]

Glad to hear it ! It is just like making rouladine, individual roll ups made with pounded flank steak.