Wednesday, February 11, 2015

Italian Braciole

Braciole are slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. This is my very favorite Italian meal!


1/2 cup bread crumbs( i use regular white bread torn up)
1 garlic clove, minced
2/3 cup grated Pecorino Romano
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
1 egg
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak


Mix everything except the the steak in a medium bowl to blend.

Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

Place rolled Braciole in your tomato sauce, let simmer 3 hours.

Or you can place braciole in a casserole pan, pour tomato sauce over. Cover with foil and bake at 350 degrees at least 1 1/2 hours turning over every 30 minutes.

Remove string

Remove the braciole from the sauce. Using a large sharp knife, cut the braciole into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

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