ITALIAN LEAF PARSLEY RECIPES

Steps:

• Place each steak between two sheets of plastic wrap and pound out to about a ¼” thickness using a meat tenderizer.
• Place 4-5 slices of salami, overlapped, down the center of each steak. The salami should stop about 1/4” from each edge of the steak.
• Toss together the parsley and basil and then divide the herb mixture into 6 portions.
• Place one portion of herbs over the salami on each steak. Place a hard-boiled egg in the center.
• Fold in each side of the steak toward the center and then roll up the steak to make a neat little packet. Tie the two ends with twine. Repeat for all of the steaks.
• In a 12-inch skillet, heat ¼ cup of olive oil. Brown the steak packets on all sides in the olive oil over medium heat. Remove the braciole from the pan and set aside.
• Drain all but 2 tablespoons of leftover oil, leaving the browned bits in the pan.
• Over medium heat, cook the onion until soft and translucent. Add the minced garlic to the pan and cook 1-2 minutes longer.
• Add the remaining sauce ingredients to the pan and stir to combine. Heat over medium, scraping up the browned bits from the bottom of the pan.
• Place the bracioles back into the pan of sauce, cover, and simmer for 1-2 hours.
• Garnish with freshly chopped Italian flat leaf parsley.