Braciola
From jaie 17 years agoIngredients
- 2 large flank steaks, 2 pounds each shopping list
- 1/2 cup grated parmesan cheese shopping list
- 10 strips bacon shopping list
- 10 thin slices provolone cheese shopping list
- 12 thin slices salami shopping list
- 6 hard-cooked eggs shopping list
- 2 tablespoons salad oil shopping list
- Neapolitan Gravy: shopping list
- 2- 1 pound 12 ounce cans tomato purée shopping list
- 2 cloves garlic, minced shopping list
- 1/2 cup chopped parsley shopping list
- 1/2 pound mushrooms, sliced shopping list
- 1 cup dry red wine shopping list
- 2 tablespoons dry basil shopping list
- 1 tablespoon oregano leaves shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon sugar shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1-1/2 cups water shopping list
How to make it
- Prepare Neapolitan Gravy as below.
- Trim and discard excess fat from steaks.
- Split each steak horizontally through center, leaving one edge attached.
- Open and place between 2 sheets of plastic wrap on a cutting board.
- With a smooth mallet, pound meat until evenly flattened, especially at center ridge.
- Discard top piece of wrap.
- Evenly sprinkle meat with parmesan cheese.
- In a wide frying pan over medium heat, cook bacon until just limp.
- Arrange 5 strips of the bacon across each steak and cover with 4 slices of the provolone cheese.
- Near one edge, arranage 6 slices of the salami and top with 3 of the hard cooked eggs.
- Using plastic wrap to help lift meat, roll up meat as tightly as possible, enclosing the filling.
- With cord, tie each roll lengthwise, tucking ends in.
- Then tie around each roll in 6-8 pieces.
- Heat oil in an 8-10 quart kettle over medium heat.
- Add meat rolls, one at a time, and cook until well browned on all sides.
- Pour in Neapolitan Gravy.
- Bring to a boil, cover, reduce heat, and simmer until tender when pierced...about 3 hours.
- Lift out meat.
- Skim and discard fat from sauce.
- To serve hot, cut rolls into 1/2-1 inch thick slices and pass sauce to spoon over individual servings.
- OR COOL:
- Cover, refrigerate rolls.
- Cut itno thin slices and serve cold.
- Neapolitan Gravy:
- In a large bowl, combine tomato purée, garlic, parsley, mushrooms, wine, basil, oregano, salt, sugar, pepper and water.
- Stir until well blended.
People Who Like This Dish 3
- choclytcandy Dallas, Dallas
- vickycummins Munster, IN
- jaie Allentown, PA
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