"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Braciola Recipe

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This recipe for Braciola, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne
Added: Wednesday, April 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 large pieces thin round steak, pounded
1/2 cup chopped parsley
1/2 cup chopped basil
4 cloves garlic. minced
2 tsp red pepper flakes
1 cup seasoned bread crumbs
3/4 cup grated romano cheese
evoo
salt
pepper

butcher's string
1/2 cup dry red wine
2 cups homemade sauce

Directions:
Directions:
Make a work station for yourself so that you have an assembly line. Lay out all 4 pieces of the steak. Drizzle each piece with evoo and season with salt and pepper.
Combine the cheese, breadcrumbs, basil, garlic, onion, and red pepper flakes. Spoon 1/4 of the mixture over each piece of steak, making sure to cover the entire piece. Roll up from the short end and secure with the butcher's string.
Fry in about 1" of evoo till browned on all sides. remove from pan and add the wine. Cook for about 2 minutes. Add the sauce and heat through
Preheat the oven to 375. Place the braciola in baking dish and cover with the sauce mixture. Cover with foil and bake for 45 minutes/ Serve with more grated cheese on top

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
These are a true delicacy in my home. You can always make these aling with your Sunday sauce, and just let them simmer along with the other meats. Make sure to have plenty of hot bread for sauce dipping.

 

 

 

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