Quote:
Originally Posted by BucEyedPea
Grilled Italian Braciole—the way my family made it growing up. We didn't bake it in the sauce or use big pieces but smaller roller-ups on the grill and had in summertimes. These are rubbed with olive oil, then stuffed with seasoned Italian bread crumbs with herbs and then added parmesan cheese.
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Looks great. Interesting take on Braciole what gives it the "red" look?