hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
inutes per side. (Cook the braciole in batches if they won
large pot. Add the braciole and crushed garlic. Cook, turning
heavy frying pan, add braciole and onion.
Fry the
edium heat.
Dredge the braciole in flour shaking off any
s almost tender, turning the braciole and basting with the sauce
n top to cover the braciole. Cover the pan and gently
s fork tender.
The recipe does not say but I
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
Mix together bread crumbs, cheese, garlic, egg and parsley to make a paste.
May need to add a little water to make stuffing workable.
Pat stuffing on meat and keep about 1/4 inch away from sides of meat.
Roll and secure with toothpicks.
Brown meat; drain fat.
Pour over spaghetti sauce and simmer for 1 1/2 to 2 hours.
Boil spaghetti about 1/2 hour before braciole is done. Serve spaghetti as side dish with braciole and top off with sauce. Serves 2 to 4.
Remove toothpicks before serving.
ound thin. Remove casing from Italian sausage. Break up in medium
br>You can quadruple this recipe and make as many as
anilla, coconut optional.
This recipe is transcribed as written in
br>1 pound of sweet Italian sausage.
1 pound of
love garlic minced, 2 TBS Italian Flavored Bread Crumbs, 1/2
asta and the tomatoes, this recipe uses a lot of salt