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Slice raw eye round roast beef very thin.
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2
I use an electric slicer.
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In a medium bowl combine bread crumbs, grated cheese, salt, pepper, chopped garlic and parsley.
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Mix thoroughly.
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Taking one slice of meat at a time, in a large plate, spread surface of meat slice with approximately 1/2 teaspoon of olive oil.
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Next, place about 2 teaspoons (depending on size of meat slice) of bread crumb mixture in center of meat slice.
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Fold sides of meat slice toward center.
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Then roll, jelly roll style from bottom to top.
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Place each meat roll on a thin wooden skewer that has been soaked in water for about 1 hour.
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Each skewer should hold 6 to 7 meat rolls.
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This recipe will yield approximately 8 skewers.
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Once all the meat has been rolled and is skewered, rub each side of the braciolatini with olive oil.
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Then coat each side with remaining bread crumb mixture.
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14
Place the skewered braciolatini on a broiler rack with about a cup of water in broiler pan under rack.
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Broil for approximately 6 minutes on each side.
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Do not overcook and do not broil too close to the flame.
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Serving ideas: Serve with green salad and roasted potatoes or pasta.
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18
Braciolatini are great cooked on the grill.
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19
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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20
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
