Wednesday, 12 March 2008

Braciole with Fresh Tomato and Mushroom Sauce

Italian Plum tomatoes, chopped
Portobello Mushrooms - chopped coarsely;
Garlic - sliced thinly;
Salt and Pepper.

Just add them all in the saucepan and slow cook for about an hour.

braciole recipe:

1 (2 to 2-1/2 lb) round steak - Butterflied
Salt and pepper
2 1/2 ts Oregano
1/4 lb Prosciutto,thinly sliced
2 c Bread crumbs
1/4 lb Parmigiano Cheese, grated
1/2 c Chopped parsley
1/2 ts Rosemary
1/2 c Flour
1/4 c Olive oil

To butterfly is to split/slice the meat down the center, cut it almost in half through one side, stopping about 1/4 inch from the edge. Open the butterflied meat as you would a book, then place it between two sheets of plastic wrap and pound it gently with the side of a heavy cleaver or with a rolling pin to achieve a uniform thickness of approx. 1/4 inches (or any thickness you wish). Butterflying doubles the meat's surface area — making it the perfect size for stuffing and rolling.

1.Open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately 1/4 inch thick. Rub the lemon rind, salt, pepper, and 1-1/2 Tsp. oregano into the meat.2.Lay the prosciutto slices evenly on the steak. Sprinkle the bread crumbs, grated Parmesan, & parsley evenly over the prosciutto slices. Roll the braciole tightly, taking care while rolling to tuck in both ends so as to hold in the filling while cooking. Tie the roll with strings at 1-1/2 to 2 in. intervals.3.Rub the rosemary between your palms to break it up. Season the flour with the rosemary, remaining oregano, and salt and pepper. Rub this mixture onto the surface of the beef roll.4. In a pan large enough to hold the roll, heat the olive oil over moderately high heat. Add the beef roll, turning to brown the entire surface. Remove from pan and place right into the sauce.

Recipe from Sashertootie on and photo from Lavender Flynn from here Best Blogger Tips

No comments: