What's for dinner?

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Made this yesterday and strongly recommend it. It was DEEEEELICIOUS! It's from the Everyday Italian Cookbook I had gotten as a gift for Xmas.



BRACIOLA

Prep Time: 20 minutes
Cook Time: about 2 hours
Yield: 4 to 6 servings


2/3 cup grated Pecorino-Romano cheese
1/3 cup grated Provolone cheese
1/2 cup dried Italian-style bread crumbs
2 Tbsp chopped fresh flat-leaf parsley
1 garlic clove, minced
4 Tbsp olive oil
1 flank steak (1 1/2 pounds)
1 tsp salt
1 tsp freshly ground black pepper
1 cup dry white wine or dry vermouth
3 1/4 cups Marinara Sauce (use your favorite store-bought marinara if you don't want to make your own from scratch)

In a medium bowl, stir the cheeses, bread crumbs, parsley, and garlic to blend. Stir in 2 Tbsp olive oil, and set aside.

Lay the flank steak flat on the work surface, and sprinkle with 1/2 tsp each salt and pepper. Sprinkle the bread-crumb mixture evenly over the steak, leaving about a 1/2-inch border around the edges. Starting at a short end, roll the steak up around the filling, as for a jelly roll. Enclose the filling completely. If necessary, remove excess filling so that it doesn't leak out. Tie the roll with 2 or 3 lengths of kitchen string to secure. Sprinkle the roll with the remaining 1/2 tsp each of salt and pepper.

Preheat the oven to 350 degrees. In a large, heavy, ovenproof skillet or sauté pan, heat the remaining 2 Tbsp olive oil over medium heat. Add the braciola and brown on all sides, about 8 to 10 minutes. Add the wine or vermouth and bring to a boil. Stir in the 3 1/4 cups Marinara Sauce. Cover partially with foil and bake, turning the roll and basting with the sauce every 30 minutes, until the meat is almost tender, about 1 1/2 hours. Uncover and continue baking until tender, about 30 minutes longer. (The braciola can be made up to this point 1 day ahead. Cool, then cover with foil and refrigerate. Reheat in a 350-degree oven until warmed through, about 30 minutes.)

Remove the roll from the sauce. Cut the kitchen string with a knife and remove. Slice the braciola crosswise into 4 or 6 slices, approximately 1/2-inch thick (a serrated knife works well for this). Transfer the slices to plates, and spoon the sauce around each slice. If desired, serve the slices atop a bed of pasta, such as orzo or mini-penne.


 

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