You will Need:
One Deep Frying or Saute Pan any large pan with high sides and a lid
Thin sliced (about 1/4 inch) Steaks. Sirloin prefered but you can use Flank. How much is up to you but choose by the piece's and not the pound. Most measure about 8 inches by 4 inches and remember you can always pound them out a bit. Let's work with four.
Half a Pound of Prosciutto
Cup of Grated Cheese, Parmesan or Romano will do fine
Half a Cup of Fresh Chopped Parsley
Fresh Ground Pepper
Salt if you choose but not really needed with the Proscuitto and Cheese
Olive oil to swirl in pan
Half Cup of Raisins.......For the Sicilian Broshole!
Your's, or mine, Prepared gravy. Enough for about 2 inches in the pan.
String...Don't forget the string
Lay out your steaks and pound if you like.
Sprinkle with Pepper,Parsley,Garlic and Onion Powders and Salt (optional)
Sprinkle with your Choice of Cheese
Cover each Steak with Prosciutto
Add Raisin's to two of the Steaks for the Sicilian version
Now roll each Steak as you would see a Jelly Roll. You can roll from the short or long side where rolling from the short side will give you a thicker Broshole then from the long side.
Tie off the ends first with your string sealing in the seasonings. Add a few more strings to the middle. You want a nice frim roll.
Swirl in your pan or pot some Olve OIl and set to medium high heat. Add your Broshole and sear only. You dont want to cook the Broshole, just lock in the juices. Remove from pan. Do not drain pan.
Add your gravy to the pan, cover and allow to come to a low-medium simmer
Add your Broshole to the pan. Set to low simmer and cook for 2 hours or more. The longer and lower the more tender. Turn Broshole every so often.
Use the remaining gravy on Pasta if you like. Infused with the Broshole flavor it makes a flavorable topping.
Garlic Butter Sauce
Since you will be simmering your Garlic in Butter to make this sauce I'm going to suggest Clarified Butter. It is simple to make and you would be halfway through the process anyway. To explain Clarified Butter in simple term would be to say that the butter you buy contains several different ingredients to create mainly...bulk. We are going to eliminate this "bulk" and you will have a very tasty almost pure...butter.
You will need:
1 1 Quart sauce pan
4 Sticks of butter, I prefer unsalted since we can always add. You will lose about 25% of this butter after the clarification process is complete.
1 Bowl or other vessel you will use to drain the clarified butter into
1 Piece of cheese clothe or a fine mesh sifter to pour your butter through
3 to 4 Cloves of fresh minced garlic or you can use garlic powder.
In you sauce pan add all the butter and melt it down on low heat. This whole process is done on low heat.
As the butter heats you will see the separation of the milk solids rise to the top and some will settle on the bottom. Skim these solids off the top until no more forms and you can see the bottom of your pan
Have your bowl with the cheese cloth over it or your mesh sifter ready.
Remove you sauce pan from the heat and pour the butter through you sifter or cheese cloth.
What is left is Clarified Butter and it can be stored in your refrigerator.
Garlic Butter Sauce:
Simply sauté you minced garlic in your clarified butter crushing the garlic with you fork until liquefied. Add a bit of Parsley and salt to taste if you desire. Serve hot.
1 Pasta Pot for Boiling or Steaming
1 Large Frying Skillet
1 Large Fresh Head of Cauliflower or 1 Large Bag of Frozen Cauliflower Florets defrosted
Italian Seasoned Bread Crumbs
2 Beaten Eggs
1/2 Teaspoon Salt
1 Teaspoon Fresh Ground Pepper
Grated Cheese of your Choice
1 Cup Olive Oil
Prepare Fresh Cauliflower: Cut and discard the stem then cut the florets apart leaving about ½ inch of the stalk to each floret. Cut large florets in half and leave the small florets as they are.
Steam or boil your florets until just tender but not soft. Remove from steam or water and let air dry several minutes.
Frozen Cauliflower need only be defrosted and boiled until tender. Let air dry.
Heat your Olive Oil over medium heat.
Add your Salt and Pepper to your Beaten Eggs and whisk together.
Coat your Florets in your Egg then coat in your Bread Crumbs.
Fry your Florets until golden brown on all sides.
Remove from Oil and drain on a paper towel.
Serve as a side dish topped with your Grated Cheese