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.
