Bracciole

• 2 pounds round or flank steak (ask the butcher to cut thin for bracciole, pound with mallet so that the meat is evenly thin the meat is rolled
• 1 cup stale bread soaked in water to soften (squeeze water out)
• 2 hard boiled eggs sliced
• 1/3 cup pecorino romano cheese
• 1/4 cup chopped Italian parsley
• salt and pepper to taste
• 2 tablespoons toasted pine nuts
• your favorite tomato sauce recipe a marinara
• optional raisins

1. Bring steak to room temperature, lay on cutting board and pound thin but don't over pound it so that it tears. Set aside
2. Squeeze the water out of the bread, hard boil the eggs peel and slice, grate your cheese, toast your pine nuts and chop your parsley.
3. Lay the steak out on the cutting board season with salt and pepper. have butchers twine ready to tie it up once rolled. Place a layer of the soaked bread on the steak at one end, not all the way to the long ends, leave about an inch on each end. sprinkle with romano cheese, parsley and some pine nuts and optional raisins. Lay the egg slices on top and season with some pepper. Fold each long end to the edge of the stuffing and start rolling making sure the ends are tucked in. Once it's rolled tie it with butchers twine to keep it together.
4. Heat some olive oil in a dutch oven on high. Sear the meat on all sides, Remove from the pot and prepare your tomato sauce as you normally would. When sauce is ready to cook Place meat in sauce and simmer for at least 2 1/2 hours so that it's very tender.rnTo serve remove string or twine and slice in rounds, spoon sauce and grated cheese on top and enjoy.

butcher, bread, eggs, pecorino romano cheese, italian parsley, salt, nuts, your favorite tomato sauce, raisins

Taken from food52.com/recipes/39295-bracciole (may not work)