Andrea's Braciole

• 2 lbs blade steaks, pounded thin with mallet
• 12 cup parmesan cheese, grated
• 2 hard-boiled eggs, cut in half
• 4 garlic cloves, crushed
• 4 tablespoons parsley flakes
• 3 tablespoons extra virgin olive oil
• kite string

1. Drizzle the olive oil on top of each steak.
2. Rub it in a little.
3. With your fingers, put the crushed garlic here and there on top of the steaks.
4. Rub the garlic in lightly.
5. Sprinkle the parsley and parmesan on top of the steaks.
6. Lay 1 boiled egg half in the middle on top of each steak.
7. Roll up each steak.
8. Wrap kite string around each steak to keep it closed.
9. Drop the braciole into your already cooking "tomato gravy".
10. I just let it cook until my tomato gravy is done, about 1 1/2 hours on low.
11. (***See recipe for tomato gravy.
12. ).

blade, parmesan cheese, eggs, garlic, parsley flakes, extra virgin olive oil, kite string

Taken from www.food.com/recipe/andreas-braciole-248539 (may not work)