Recipe

Braciola Recipe


Braciola Recipe Jaie / All my dishes
2 years, 2 months ago
I have a few recipes for Braciola, aka rolled flank steak, but this is one of the best. It is like a neatly packaged Italian picinic! Time consuming but worth it.
Prep:30m Cook:200m Servings:8

Jaie

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Ingredients
  • 2 large flank steaks, 2 pounds each
  • 1/2 cup grated parmesan cheese
  • 10 strips bacon
  • 10 thin slices provolone cheese
  • 12 thin slices salami
  • 6 hard-cooked eggs
  • 2 tablespoons salad oil
  • Neapolitan Gravy:
  • 2- 1 pound 12 ounce cans tomato purée
  • 2 cloves garlic, minced
  • 1/2 cup chopped parsley
  • 1/2 pound mushrooms, sliced
  • 1 cup dry red wine
  • 2 tablespoons dry basil
  • 1 tablespoon oregano leaves
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 1-1/2 cups water

Directions
  1. Prepare Neapolitan Gravy as below.
  2. Trim and discard excess fat from steaks.
  3. Split each steak horizontally through center, leaving one edge attached.
  4. Open and place between 2 sheets of plastic wrap on a cutting board.
  5. With a smooth mallet, pound meat until evenly flattened, especially at center ridge.
  6. Discard top piece of wrap.
  7. Evenly sprinkle meat with parmesan cheese.
  8. In a wide frying pan over medium heat, cook bacon until just limp.
  9. Arrange 5 strips of the bacon across each steak and cover with 4 slices of the provolone cheese.
  10. Near one edge, arranage 6 slices of the salami and top with 3 of the hard cooked eggs.
  11. Using plastic wrap to help lift meat, roll up meat as tightly as possible, enclosing the filling.
  12. With cord, tie each roll lengthwise, tucking ends in.
  13. Then tie around each roll in 6-8 pieces.
  14. Heat oil in an 8-10 quart kettle over medium heat.
  15. Add meat rolls, one at a time, and cook until well browned on all sides.
  16. Pour in Neapolitan Gravy.
  17. Bring to a boil, cover, reduce heat, and simmer until tender when pierced...about 3 hours.
  18. Lift out meat.
  19. Skim and discard fat from sauce.
  20. To serve hot, cut rolls into 1/2-1 inch thick slices and pass sauce to spoon over individual servings.
  21. OR COOL:
  22. Cover, refrigerate rolls.
  23. Cut itno thin slices and serve cold.
  24. Neapolitan Gravy:
  25. In a large bowl, combine tomato purée, garlic, parsley, mushrooms, wine, basil, oregano, salt, sugar, pepper and water.
  26. Stir until well blended.

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Comments

choclytcandy 2 weeks, 3 days ago said:
Another ^5


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