This recipe was found in some letters sent to the Ladyfisher from the late Vince Marinaro back in the early 70?s shortly after she had moved to Montana from Michigan. We thought it might be of interest to some of our readers.
This recipe caught my interest! My wife makes Brijole, which is a smaller version of this recipe, and is browned then added to Spagetti sauce. I love it. I also grew up with my moms version of stufffed flank steak, that was a potato salad type stuffing, in the full sized flank steak like Vince’s recipe. I already mentioned this recipe to my wife…we will be trying the full size Brijole recipe with added bacon I believe:^)
Thanks!
This is a form of what is known to us of German decent asRouladen. It typically has dill pickle wedges or pieces in it.
I think it’s really cool. It’s a piece of history.
I’ve saved Vince’s letters, there are some interesting comments in them which still apply today, I think I’ll try to use other parts of them here too.
LF
Vince is one of my all time favorites. I learned a lot from “The Code” and “The ring of the rise”. I’m adding his recipe to my table tonight. Here’s a before shot. Sorry, no after shot. We’ll be gobbling up this one in about an hour. Pasta side and red wine. Oh yeah and a little dunkin’ bread.
Thanks Deanna
