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| Braciollatini |
| Recipe contributed by Sonny Inzillo |
| Ingredients |
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| Preparation |
| In bowl, combine bread crumbs, hard boiled eggs, raisins, pignoli, garlic and spices. Pour in small amounts of olive oil into the mixture until the consistency of sand. Spread mixture onto the pounded cutlet and roll them until closed. Use tooth picks to seal the meat if you don't have butcher twine. Brown in oil on all sides and place into your favorite sauce. Cook until meat is tender. To try and give exact measurements for each roll is impossible. Use your best judgment! This dish is the Sicilian equivalent of the Italian brasciole. |
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