Hi, I make braccoli on occasion, I use thin sliced round steak, pounded flat, and add garlic, parsley, oregano, bacon slices (uncooked), raisins, salt and pepper. I have heard of hard cooked eggs and pine nuts but I do not use them. I roll the braccoli very tight with white thread, (used for carpet sewing) and brown in olive oil on all sides. I then add this to my tomato sauce, I don't use any other meat in the sauce as this is quite rich. I usually make at least -20ºC or each person and -20ºC or the pot. (I get to eat the leftovers!!) I slow cook the sauce and serve with rigatoni pasta with mozarella and grated romano cheese. A good home made garlic and cheese bread, a good bardilno (sp) wine and my sunday is pure heaven. Converted by MMCONV vers.

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