BRACIOLE (PRONOUNCED: "BRAJOLE")
If you watch "Everybody Loves Raymond" on TV, this was the dish that Deborah made better than Marie. Try it, it is delicious!
Provided by Alan Leonetti
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Get butcher to pound the meat thin, or you can have the butcher slice it thin on an electric slicer.
- If you are getting your meat from a store that does not have a butcher to pound the meat slices thin, then place a slice between 2 pieces of waxed paper and pound it yourself with either a heavy skillet or a mallet.
- Combine filling ingredients (except mozzarella or fontina and bread) and the prosciutto di Parma and mix together very thoroughly with a spoon or your hands.
- After the ingredients are mixed together, add the pieces of bread and mix again, lightly.
- Cut each slice in half to make 4 pieces and top with 2 slices of mozzarella or fontina cheese and 2 slices of the prosciutto di Parma per braciole. Then spread ingredients on top.
- Fold in the sides and roll them up longways very tightly, as you would an egg roll, securing the rolls with string or wooden toothpicks.
- Each roll will be about 5 inches long and about 1 1/2 inches thick.
- Pour olive oil into a large and very hot skillet.
- Brown beef rolls on all sides in the hot olive oil.
- Transfer the rolls to a pot and cover with the marinara sauce and then cover with lid and simmer for 30 minutes. I suggest my marinara sauce, recipe #84217.
- To serve, slice the bracioles crosswise diagonally and also in slightly larger pieces crosswise. You can also serve the bracioles without slicing them. Serve 1 braciole per person.
Nutrition Facts : Calories 910.9, Fat 71.9, SaturatedFat 15.3, Cholesterol 99.6, Sodium 1391.6, Carbohydrate 48.3, Fiber 4.1, Sugar 32.7, Protein 23
MAMA'S BRACIOLE
Steps:
- Season meat with salt and pepper. Top each slice of meat with a slice of Prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
- Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste.
- Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BRACIOLA - BRACIOLE WITH NOODLES
Braciola is the Italian term for a thin, rolled, stuffed piece of meat that is braised in stock or wine.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 8 ingredients in a bowl; stir well, and set aside.
- Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to and even thickness using a meat mallet or rolling pin. Spread breadcrumb mixture over steak, leaving a 1/2-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy kitchen string.
- Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Remove steak from pan; set aside; and keep warm.
- Add spaghetti sauce and wine to pan, scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil, and return steak to pan. Cover, reduce heat, and simmer 1 hour or until steak is tender. Remove string, and cut steak into 16 slices.
- Spoon 1 cup of pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.
Nutrition Facts : Calories 476.2, Fat 13.4, SaturatedFat 4, Cholesterol 85.8, Sodium 494.2, Carbohydrate 52.8, Fiber 2.8, Sugar 5.7, Protein 29.8
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