Braciole are a family favourite from southern Italy. Tender veal steak stuffed with salty prosciutto, cheese and fresh spinach, these juicy parcels are the perfect main dish, accompanied with a bold ...

Are you craving a taste of Italy? Look no further! Chef Bryan Woolley brings you a delectable Braciole (Beef Roulade) recipe that’s both impressive and easy to make. Thinly sliced beef, savory ...

DULUTH, Minn. - We all have traditions, customary things we do, foods we eat and songs we sing to help us celebrate and commemorate events in our lives. This end of fall and early winter that we call ...

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 ...

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.

My family and friends can attest to my “addiction” to social media. While not a social influencer by any stretch, I enjoy posting photos of nature, hikes with family and food that I created with my ...

1. Lay the cutlets onto a flat surface. 2. Place one slice of provolone onto the cutlets. 3. Place one slice of soppressata onto the cutlets. 4. Sprinkle on the pecorino. 5. Sprinkle on the seasoned ...

Have butcher cut, trim and pound steaks into thin cutlets for you. Lay cutlets on cutting board, brush with olive oil and season with parsley, garlic and parmesan to your taste. Place 1 to 2 thin ...

The free-standing building on Merrick Road that last turned out a variety of Greek eats under the name Morpheus, is now turning out stuffed veal chops, meatball-sausage-braciole pasta and baked clams, ...