My grandson is allergic to milk so I have started to modify some of my recipes.

One pound of thin sliced bracoile meat

12  slices of thin sliced imported ham

Salt and Pepper

One large sliced onion

2 tablespoons olive oil

3 cloves sliced garlic

16 ounces beef broth

1/2 cup flour  mixed with 1/4 teaspoon salt, pepper and garlic powder

One pound of vegetable pasta

You should have about 5 to 6 slices of meat in a pound.

Lie them on your work station

Cover them with plastic wrap and pound with your rubber mallet just until you flatten the meat to an equal thickness.

Braciole meat has to be tenderized so pounding it is important.

Season with salt and pepper

Place one to two  slices of ham on each piece on meat

Roll up the meat very tight

I cut the meat into two inch pieces

Wrap in plastic wrap individually and freeze

When you want to cook them just take out the amount you need and defrost them.

Heat the oil in a nonstick skillet with a cover.

Dredge the meat rolls in the flour

Place the meat in the hot skillet and brown on all sides

Do not cook all the way just brown the meat on all sides.

Add the garlic and onion to the pan and cook for about two minutes.

Add the beef broth

Stir into the pan and make sure nothing is sticking on the bottom.

Bring to a boil and lower the heat to barely a simmer.

Cover for an hour

Cook your pasta and drain.

Serve one to two rolls and about one cup of pasta  in each plate.

Spoon some sauce over the pasta.

This was modified for my grandchildren but all the adults loved it.

Published by cmangoff

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