Post by April B. on Jan 29, 2003 11:24:08 GMT -6
Bracioline (beef rolls)
8 boneless beef cut thin (flank steak, boneless sirloin or flank steak)
8 very thin pieces of savory baked ham or pancetta for the soffritto
1/3 Cup finely chopped flat-leaf parsley
2 garlic clove, minced with the Italian parsley
1 heaping tablespoon rinsed and drained capers
3 oz. Romano cheese
1/4 Cup extra virgin olive oil
1 medium yellow onion, chopped
2 garlic clove, chopped with the onion (more or less can be used depending on taste)
Freshly ground Pepper to taste (we prefer A LOT of black pepper)
capers (optional)
Finely chopped Italian parsley for garnish
Pound the beef cutlets and stretch them and makevery thin. Lay a slice of ham or pancetta on each piece, sprinkle with a teaspoon of the garlic-parsley combination, a few capers, and a a portion of the Romano cheese. Roll each cutlet up over the filling and secure with a toothpick or tie with thread.
In a deep skillet over medium-high heat, brown the beef rolls on all sides in the olive oil. Remove as they brown and set aside.
Sauce:
1 28 oz. can tomatoes or 12 fresh tomatoes
1 medium onion chopped
1 large clove garlic minced
1/3 C olive oil
1/4 tsp. Oregano
1/3 tsp. Basil or 3 fresh leaves, chopped
1 tsp. sugar
1/4 tsp. garlic salt
2 Tblsp Romano cheese
salt & pepper to taste
Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic sauté briefly then add the onion. Cook 2-3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. A can of mushrooms can be added 5-10 minutes before the sauce is served.
* For a thicker heartier sauce, add 1 can of tomato paste.
The recipe may be prepared ahead to this point.
When ready to continue, heat olive oil in a fry pan, add finely chopped onion and beef rolls. Cook beef rolls in the until browned on all sides.
Heat the sauce over medium until it is simmering. Place the beef rolls in the pan, spooning the sauce over them to cover well. Add salt and pepper. Cover the pan lower the heat to medium-low, and continue cooking for 25 minutes, or until the beef rolls are thoroughly impregnated with the flavors of the sauce.
Serve the beef rolls with the sauce; or, if you prefer, serve the sauce with pasta as a first course, reserving just a few spoonfuls to garnish the beef rolls. Which are served as the main course. Garnish with minced herbs if you wish.
8 boneless beef cut thin (flank steak, boneless sirloin or flank steak)
8 very thin pieces of savory baked ham or pancetta for the soffritto
1/3 Cup finely chopped flat-leaf parsley
2 garlic clove, minced with the Italian parsley
1 heaping tablespoon rinsed and drained capers
3 oz. Romano cheese
1/4 Cup extra virgin olive oil
1 medium yellow onion, chopped
2 garlic clove, chopped with the onion (more or less can be used depending on taste)
Freshly ground Pepper to taste (we prefer A LOT of black pepper)
capers (optional)
Finely chopped Italian parsley for garnish
Pound the beef cutlets and stretch them and makevery thin. Lay a slice of ham or pancetta on each piece, sprinkle with a teaspoon of the garlic-parsley combination, a few capers, and a a portion of the Romano cheese. Roll each cutlet up over the filling and secure with a toothpick or tie with thread.
In a deep skillet over medium-high heat, brown the beef rolls on all sides in the olive oil. Remove as they brown and set aside.
Sauce:
1 28 oz. can tomatoes or 12 fresh tomatoes
1 medium onion chopped
1 large clove garlic minced
1/3 C olive oil
1/4 tsp. Oregano
1/3 tsp. Basil or 3 fresh leaves, chopped
1 tsp. sugar
1/4 tsp. garlic salt
2 Tblsp Romano cheese
salt & pepper to taste
Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic sauté briefly then add the onion. Cook 2-3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. A can of mushrooms can be added 5-10 minutes before the sauce is served.
* For a thicker heartier sauce, add 1 can of tomato paste.
The recipe may be prepared ahead to this point.
When ready to continue, heat olive oil in a fry pan, add finely chopped onion and beef rolls. Cook beef rolls in the until browned on all sides.
Heat the sauce over medium until it is simmering. Place the beef rolls in the pan, spooning the sauce over them to cover well. Add salt and pepper. Cover the pan lower the heat to medium-low, and continue cooking for 25 minutes, or until the beef rolls are thoroughly impregnated with the flavors of the sauce.
Serve the beef rolls with the sauce; or, if you prefer, serve the sauce with pasta as a first course, reserving just a few spoonfuls to garnish the beef rolls. Which are served as the main course. Garnish with minced herbs if you wish.