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Picture of braciole....stuffed flank steak in a creme/tomato sauce
INGREDIENTS:

for the meat:
1 lb. of flatten flank steak
1 egg
2 oz. of  hard Romano Pecorino cheese (grated)
2/3 cup of bread crumb
2 oz. of light creme
a pinch of salt, pepper, parsley, basil

for the sauce:
a cup of tomato sauce
4 oz. of light creme
a pinch of salt, pepper, parsley and basil

Step 1: MIXING THE FILLING

Picture of MIXING THE FILLING
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Take the egg, cheese, creme, spices and the bread crumb and mix together until it forms a medium firm ball. Now incorporate the pine nuts into the batter.