BRACIOLE
For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
- 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.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
- Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
BRACIOLATINI
Steps:
- Slice raw eye round roast beef very thin. I use an electric slicer. In a medium bowl combine bread crumbs, grated cheese, salt, pepper, chopped garlic and parsley. Mix thoroughly. Taking one slice of meat at a time, in a large plate, spread surface of meat slice with approximately 1/2 teaspoon of olive oil. Next, place about 2 teaspoons (depending on size of meat slice) of bread crumb mixture in center of meat slice. Fold sides of meat slice toward center. Then roll, jelly roll style from bottom to top. Place each meat roll on a thin wooden skewer that has been soaked in water for about 1 hour. Each skewer should hold 6 to 7 meat rolls. This recipe will yield approximately 8 skewers. Once all the meat has been rolled and is skewered, rub each side of the braciolatini with olive oil. Then coat each side with remaining bread crumb mixture. Place the skewered braciolatini on a broiler rack with about a cup of water in broiler pan under rack. Broil for approximately 6 minutes on each side. Do not overcook and do not broil too close to the flame. Serving ideas: Serve with green salad and roasted potatoes or pasta. Braciolatini are great cooked on the grill.
CONTI FAMILY BRACIOLINI
This goes with the recipe for the Conti Family Meat Sauce "These are small meat rools. Braciole is typically made in one large roll, but the small ones make serving easier." From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Child's executive chef.
Provided by ThatSouthernBelle
Categories Pork
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the beef into pieces approximately 4 X3 inches and pound each until it is about 1/8 inch thick. Cover each piece with a slice of prosciutto.
- Toss together the breadcrumbs, cheese, salt pepper and parsley. Sprinkle the mixture over the slices, keeping it 1/4 inch in from the edges.
- Roll the slices into sausage shapes and secure closed with toothpicks or tie with kitchen string.
- Heat the oil in a heavy frying pan and brown the braciolini well on all sides.
- Transfer these into the Conti Family Meat Sauce recipe.
Nutrition Facts : Calories 270.3, Fat 13.6, SaturatedFat 5.7, Cholesterol 74, Sodium 238.4, Carbohydrate 7, Fiber 0.6, Sugar 0.6, Protein 28.2
BRACCIALONI
This is a Sicilian rolled and stuffed roast, simmered in spaghetti sauce. The name as I heard it is pronounced broo-zha-lee-nee. This can also be made in a large slow cooker.
Provided by BUJOBUTZ
Categories World Cuisine Recipes European Italian
Time 3h35m
Yield 8
Number Of Ingredients 8
Steps:
- Pound meat as thin as possible, hopefully 1/4 inch thick. Drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of bread crumbs. Layer the prosciutto over the crumbs, and sprinkle with remaining bread crumbs, and chopped hard-cooked eggs. Roll the meat up into a tight spiral, and secure with kitchen twine.
- Heat 2 tablespoons of olive oil in a large saucepan, or stock pot over medium-high heat. Sear the outside of the roast on all sides. Pour spaghetti sauce over the roast, and reduce heat to medium-low. Cover and simmer for 2 to 3 hours, stirring occasionally.
- Remove meat from the sauce to a serving platter, and let stand for 15 minutes. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 7 minutes. Drain.
- Carve the meat into slices about 1/2 inch thick. Serve with spaghetti and sauce.
Nutrition Facts : Calories 666.8 calories, Carbohydrate 62.5 g, Cholesterol 133.8 mg, Fat 27.2 g, Fiber 5.1 g, Protein 40 g, SaturatedFat 8.5 g, Sodium 1190.8 mg, Sugar 11.9 g
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