Side Pannel
Braciole #1
Ingredients List
- 1 (2 to 2-1/2 lb) round steak;
- -butterflied
- 1 Grated lemon rind
- Salt and pepper
- 2 1/2 ts Oregano
- 1/4 lb Prosciutto; thinly sliced
- 2 c Bread crumbs
- 1/4 lb Parmigiano-Reggiano cheese;
- -grated
- 1/2 c Chopped parsely
- 1/2 ts Rosemary
- 1/2 c Flour
- 1/4 c Olive oil
- 4 Cloves garlic; finely
- -chopped
- 1 sm Onion; diced
- 1/2 c Dry red wine
- 2 c Chopped; canned Pear
- -tomatoes with their juice
Directions
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.
5. Add the garlic and onion and cook until the garlic begins to turn golden
brown. Add the wine and cook for one minute.
6. Add the tomatoes with their juice and salt & pepper to taste. Cover the
pan and simmer over low heat for 1 to 1-1/2 hours or until very tender when
pierced with a fork. If liquid appears to be diminishing during the
cooking, splash a bit more wine into the pan.
7. Remove from pan & place on a heated platter. Remove the strings, cut
into 1/2 in. thick slices, pour the tomato mixture over the slices and
serve. Note: If serving cold, place the braciole on a platter, pour the
sauce over it, cover tightly with plastic wrap or foil, and refrigerate.
Before serving, bring to room temperature, remove the strings, and cut into
slices as mentioned previously. The slices can be served on a bed of
lettuce, accompanied by freshly baked bread.
IL BISTRO
PIKE STREET, SEATTLE
WINE: BAROLO, CAVALOTTO, 1971
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.
5. Add the garlic and onion and cook until the garlic begins to turn golden
brown. Add the wine and cook for one minute.
6. Add the tomatoes with their juice and salt & pepper to taste. Cover the
pan and simmer over low heat for 1 to 1-1/2 hours or until very tender when
pierced with a fork. If liquid appears to be diminishing during the
cooking, splash a bit more wine into the pan.
7. Remove from pan & place on a heated platter. Remove the strings, cut
into 1/2 in. thick slices, pour the tomato mixture over the slices and
serve. Note: If serving cold, place the braciole on a platter, pour the
sauce over it, cover tightly with plastic wrap or foil, and refrigerate.
Before serving, bring to room temperature, remove the strings, and cut into
slices as mentioned previously. The slices can be served on a bed of
lettuce, accompanied by freshly baked bread.
IL BISTRO
PIKE STREET, SEATTLE
WINE: BAROLO, CAVALOTTO, 1971
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