I used my families recipe to make braciole. Sauce all made fresh as well. The braciole (pounded down flank steak) was stuffed this time with thick chunks of 20 month aged parmigiano-reggiano cheese.

Slowly cooked in a simple sauce of many herbs, yellow bell pepper, mushrooms, onion, garlic and one lil italian sausage out of it's casing to punch it with a bigger robust flavor.

Vic invited a friend from work over who happened to be on a juice fast that we didn't know about. Well, Blake broke his fast as soon as he walked in and smelled the aroma and said it was well worth it. Poor guy was starving.