- 6 Braciole Steaks
- 1 bag of Bosco’s Famous Italian Bread Crumbs
- 1 cup sliced pepperoni
- 3 hard boiled eggs (sliced)
- 1 cup raisins (optional, but trust us, they make this recipe)
- 2 eggs
- 1 lb. thick spaghetti
- Preheat the oven to 350 ˚F.
- Boil several strands of spaghetti. You will want to set aside approximately 2 per Braciole. It’s always good to have extras in case of breakage. Strain and set aside to cool.
- Mix the bread crumbs and the two eggs together.
- Start at one end of the Braciole Steak, add a tablespoon or two of paste, 2 slices of hard boiled eggs, 4 or 5 slices of pepperoni (depending on thickness), and 10 or 12 raisins. Then roll the Braciole, tucking the ends so that it looks like an egg roll.
- Fasten ends with pieces of thick spaghetti (the spaghetti will hold the Braciole together long enough, then cook away in the sauce).
- Bake or fry until both sides are browned approximately 5 minutes per side. Then simmer in your favorite sauce for at least two hours.