Braciole #1
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Braciole #1
  Meat  
Last updated 6/12/2012 1:09:55 AM. Recipe ID 37012. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Braciole #1
 Categories: Meat
      Yield: 4 Servings
 
      1    (2 to 2-1/2 lb) round steak;
           -butterflied
      1    Grated lemon rind
           Salt and pepper
  2 1/2 ts Oregano
    1/4 lb Prosciutto; thinly sliced
      2 c  Bread crumbs
    1/4 lb Parmigiano-Reggiano cheese;
           -grated
    1/2 c  Chopped parsely
    1/2 ts Rosemary
    1/2 c  Flour
    1/4 c  Olive oil
      4    Cloves garlic; finely
           -chopped
      1 sm Onion; diced
    1/2 c  Dry red wine
      2 c  Chopped; canned Pear
           -tomatoes with their juice
 
  1. Open the butterflied steak and, with waxed paper covering it, pound
  evenly with a meat mallet until approximately 1/4 inch thick. Rub the
  lemon rind, salt, pepper, and 1-1/2 Tsp. oregano into the meat.
  
  2. Lay the prosciutto slices evenly on the steak. Sprinkle the bread
  crumbs, grated Parmesan, & parsley evenly over the prosciutto slices.
  Roll the braciole tightly, taking care while rolling to tuck in both
  ends so as to hold in the filling while cooking. Tie the roll with
  strings at 1-1/2 to
        2    in. intervals.
  
  3. Rub the rosemary between your palms to break it up. Season the
  flour with the rosemary, remaining oregano, and salt and pepper. Rub
  this mixture onto the surface of the beef roll.
  
  4. In a pan large enough to hold the roll, heat the olive oil over
  moderately high heat. Add the beef roll, turning to brown the entire
  surface.
  
  5. Add the garlic and onion and cook until the garlic begins to turn
  golden brown. Add the wine and cook for one minute.
  
  6. Add the tomatoes with their juice and salt & pepper to taste.
  Cover the pan and simmer over low heat for 1 to 1-1/2 hours or until
  very tender when pierced with a fork. If liquid appears to be
  diminishing during the cooking, splash a bit more wine into the pan.
  
  7. Remove from pan & place on a heated platter. Remove the strings,
  cut into 1/2 in. thick slices, pour the tomato mixture over the
  slices and serve. Note: If serving cold, place the braciole on a
  platter, pour the sauce over it, cover tightly with plastic wrap or
  foil, and refrigerate. Before serving, bring to room temperature,
  remove the strings, and cut into slices as mentioned previously. The
  slices can be served on a bed of lettuce, accompanied by freshly
  baked bread.
  
  IL BISTRO
  
  PIKE STREET, SEATTLE
  
  WINE: BAROLO, CAVALOTTO, 1971
  
  From the .  Downloaded




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 37012 (Apr 03, 2005)

[an error occurred while processing this directive]