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                          BRACIOLE IL+++FGGT98B

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Beef
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    (2 to 2-1/2 lb) round steak
                        Butterflied
   1                    Lemon's grated 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                    Cl Garlic,finely chopped
   1                    Sm Onion, diced
     1/2   c            Dry red wine
   2       c            Chopped, canned pear
                        Tomatoes with their juice

  PIKE STREET, SEATTLE WINE: BAROLO, CAVALOTTO, 1971 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 sur- face. 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 app- ears 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 sli- ces,
  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.
 


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