In Glogpedia

by mattkieft568a8d24d7f15
Last updated 5 years ago

Health & Fitness
Culinary Arts

Toggle fullscreen Print glog

BracioleBy. Matt Kieft

Directions1.Mix the cheese,oil,salt,pepper,aand breadcrumbs2.Cut steak in half and tenderize the steak3.Add 1 teaspoon of the mixture on the meat.4.Roll the steak and secure with toothpicks.5.Bake at 350 for 10 minutes.

Ingredients 2 packages of skirt steak-5.99 lb1 cup of breadcrumbs-1.621 cup of mozzarela cheese-2.59Tablespoon of oil-2.52Pinch of Salt-.82Pinch of Pepper-3.391 Teaspoon of garlic powder- 4.19

5 Historical Facts(Ingredients)In the U.S. according to the USDA, a skirt steak is one cut from the Plate.Roman soldiers were sometimes paid in salt - which is where the word 'salary' comes from.

This recipe is important to me becasue it is a part of our Christmas dinner. My Grandma made the recipe when she was living in Italy. We serve this as a part of our main meal. We normally make it in homemade spaghetti sauce.

SourcesWebsite Title: Food Facts & Trivia: Skirt Steak Article Title: SKIRT STEAK Website Title: Food Timeline: food history research service Article Title: Food Timeline: food history research service Website Title: Target : Expect More. Pay Less. Article Title: HomepageWebsite Title: Welcome to the Maldon Salt web site Article Title: Salt - Interesting Facts

Food TimelineSalt-Before 17000 B.C.Oil-2500 B.C.Mozzarela cheese- 13th CeunturyBreadcrumbs-1930Skirt Steak-1931

Olive oil itself is naturally cholesterol, sodium, and carbohydrate free.What you see in pizza is probably a low moisture mozzarela made specifically for pizza

Website Title: We OliveArticle Title: Learn about EVOO - We Olive Website Title: CheeseRank Article Title: 9 Things You Didn't Know About Mozzarella

The inner part of the bread incased in the crust is called the “crumb” hence why small bits of this part of the bread are called “crumbs.”

I enjoy the braciole because of the steak and also because of the cheese that is melted inside


    There are no comments for this Glog.