Braciolettine (Italian Stuffed Eye of the Round)

Braciolettine (Italian Stuffed Eye of the Round)

4-5lbs. eye of the round roast

Stuffing:

1 medium onion (2 cups)

8 tbsp. Olive oil

4 tbsp. sweet red wine

½ cup of water

1 clove of garlic (Minced)

1 tbsp. parsley

1 ½ cups Italian bread crumbs

5 tbsp. Parmesan cheese

3 1/2 cup diced tomatoes

2 eggs

½ cup milk

Finely chop onions and sauté in pan with olive oil, sweet wine, and water. Then add parsley, and garlic (finely chopped). Cook until onion is light brown. Remove from heat. Add 1 ½ cup Italian bread crumbs, mix well, and then add 3 tbsp of Parmesan cheese.(set aside)

Cut meat about 1/8” thick, then pound into about 3 x 4 pieces.

Assemble Braciolettine:

Lay meat on wax paper, put about a tbsp. of the bread crumbs mixture on each piece of flattened meat. Then add a few pieces of the diced tomato. Roll each piece of meat, fold sides in a little roll. Set in groups of 8 roles. Put two skewers through first roll of meat then add more roles until you have 8 (2 ½” wide roll) stacked on the two skewers.

Put 2 cups of Italian bread crumbs in a baking pan, and then add 2 tbsp. of Parmesan cheese.

Make an egg wash with 2 eggs and ½ cup of milk in another baking pan and beat eggs well.

Dip the skewered Braciolettine in the egg, then into the bread crumbs. Makes approximately 6 ½ skewers with eight rolls on each.

Put some olive oil in a baking pan. Place the breaded skewers of meat in the pan. Sprinkle with olive oil.

Bake at 375 for about 30 to 40 minutes until golden brown.