From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Braciolone The above is the correct spelling of a dish served all over New Orleans Italian restaurants. In other parts of the country, a smaller version of the same dish is known as braciole. It's not often prepared at home except by old-time cooks, because it's more than a little bit of work. However, it's a good cheap red-sauce thrill when made well. 4 slices veal or calf round, about 1/4 inch thick, 4 inches wide and 6 inches long 2 cups seasoned Italian bread crumbs 12 slices lean, smoky ham or prosciutto, very thinly sliced 12 slices provolone cheese 2 hard-boiled eggs, sliced thin 8 sprigs parsley, leaves only, chopped 1/4 cup finely chopped garlic 1 cup flour 1 tsp. salt 1/4 tsp. white pepper 1/2 cup olive oil 2 quarts marinara sauce 1. Pound out the veal until tender, and about twice its original dimensions. Sprinkle bread crumbs on top of each slice and press down to stick. 2. In layers, top the veal with ham, provolone, boiled egg, ham, parsley, and garlic. 3. Carefully roll up the veal in the direction of the narrow dimension, for a jellyroll effect. Tie the roll securely with string. 4. Dust the roll lightly with flour seasoned with the salt, and white pepper. Heat olive oil in a skillet and brown the veal roll lightly on all sides. Remove veal roll and drain. 5. Heat the tomato sauce in a large saucepan. When it simmers, add the veal rolls and cook 45-55 minutes, to allow sauce to penetrate all the way through. 6. Remove veal rolls from sauce. Remove string, and slice on the bias into half-inch-thick pieces. Serve with extra sauce, pasta, and grated Parmesan cheese. Serves eight. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com