Fry in olive oil until brown	Cover with spaghetti sauce and cook

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Brasciole a la Joe Parente

Source: Symphony of Cooking, 1954

Yield: 2 servings

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Ingredients

• 1 clove garlic, finely chopped

• 1/2 onion

• 3 cans tomato paste

• Olive oil

• 1 slice round steak (approx 1 1/2 lb)

• 1 clove garlic

• 2 eggs (hard boiled)

• 2 Tbsp grated cheese (Romano)

• 4 slices cheese (Provolone)

• 1/4 bunch parsley

• 3 slices salami (thin)

• 1 tsp salt

• A little pepper

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Preparation

Sauté 1 clove finely chopped garlic and 1/2 onion in olive oil. Season with salt and pepper. Add 3 cans tomato paste and 3 cans of water (1 for each can of paste). Boil slowly, 1 1/2 hours.

Place round steak on platter; season with salt and pepper. Chop parsley and garlic fine; sprinkle evenly over steak. Cut eggs in thin slices, place on steak. Place slices of Provolone cheese over egg; do likewise with salami. Sprinkle lightly with Romano grated cheese. Roll steak evenly with ingredients to the center. Be sure ingredients do not fall out. Tie steak roll with kitchen string or skewers. Fry in olive oil until brown. Then cover with spaghetti sauce and cook 1 1/2 hours. Place on platter, cover with spaghetti sauce and garnish. May be cut in half or thin slices.