1. Tenderize steak and season with salt and pepper. 2. Coat well with garlic, Italian parsley, green onions and Parmesan Reggiano cheese. 3. Roll the round steak tightly and tie with butcher's twine.

Italian Beef Braciole (Involtini) – Tender Stuffed Sirloin Steak Roulades in Rich Tomato Sauce Join Chef Jean-Pierre (or customize with your name/brand) as he prepares an Italian classic: Beef ...

2 lbs flank steak - have butcher either tenderize it or cut it into 1/2” thick long slices. I usually describe what I am using it for. The butcher will usually cut it so you will have 2, 1 lb pieces ...

Michael Barbiera, Todt Hill Ingredients: 1 1/2 pounds flank steak 3 hard-cooked eggs 8 Roma tomatoes 1 fresh bay leaf 1 bunch basil, finely chopped 6 cloves garlic 1/4 cup bread crumbs 1/3 ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. It’s time to celebrate the award winning ...

I love all things Italian. My affair began when I was a youngster growing up in St. Martinville. Across the street from our house on Main Street, Mr. Bananne Milazzo had a produce stand and an oyster ...

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