Braciole

Total Time:
3 hr 5 min
Prep:
1 hr 20 min
Cook:
1 hr 45 min

Yield:
6 servings

Ingredients
  • 6 (6-ounce) slices round steak, pounded very thin
  • Salt
  • Pepper
  • Stuffing:
  • 1 cup toasted bread crumbs
  • 2 hard-cooked eggs, finely chopped
  • 6 slices Sicilian salami, finely chopped
  • 1/4 cup freshly grated Locatelli
  • 4 cloves garlic, minced
  • 2 tablespoons minced parsley leaves
  • 1 small egg, lightly beaten
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • Tomato Sauce (recipe follows)
  • TOMATO SAUCE
  • 1 cup minced onion
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 28 -ounce can crushed tomatoes in puree
  • 1 cup water
  • 1 15 -ounce can tomato sauce
  • 2 carrots, peeled and cut into 2-inch lengths
  • 1 boiling potato, peeled and left whole
  • 1 teaspoon dried basil, crumbled
  • Cayenne pepper to taste
  • Salt to taste
Directions
Stuffing:
  • Pat the meat dry and season with salt and pepper. In a bowl, combine stuffing ingredients. Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing, and tie with string. In a large skillet set over medium heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate. Add the braciole to tomato sauce (recipe follows) and simmer 1 1/2 hours, or until tender.

  • Suggested drink: Francis Coppola Rosso, 1995

TOMATO SAUCE
  • In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes or transluscent. In a blender or food processor, puree tomatoes, water, and tomato sauce until smooth and add it to the casserole. Add the carrots, potato, basil, cayenne and salt. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour.


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