I had an urge to cook, so on my first day of vacation I decided to make Lidia's Bracciole di Manzo, with a slight alteration. At Principessa Pomodori's suggestion I added a slice of salami to the rolls. I'll let you know how they are. Going into the oven now!
I took a bracciola out of the gravy to test for doneness and couldn't resist eating it. They're back in the oven now for another 30-40 minutes or so. Here's the result: