Recipe courtesy of David Rosengarten
Braciole
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 668
- Total Fat
- 30
- Saturated Fat
- 9
- Carbohydrates
- 51
- Dietary Fiber
- 10
- Sugar
- 18
- Protein
- 51
- Cholesterol
- 201
- Sodium
- 1613
- Total: 3 hr 5 min
- Prep: 1 hr 20 min
- Cook: 1 hr 45 min
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
- 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.;