"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sunday Braciole Recipe

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This recipe for Sunday Braciole, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, May 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 8 oz pieces of flank steak, butterflied, pounded
Salt and pepper
3 tsp garlic, minced
12 paper-thin slices pancetta
3 tbsp golden raisins
3 tbsp pine nuts
3 tbsp freshly grated Parmigianino Regional
5 tabs Italian parsley
1/4 cup extra virgin olive oil
1 Spanish onion, pureed in a food processor
1/2 cup white wine
4 1/2 lbs plum tomatoes, pureed in a food processor
5 basil leaves

Directions:
Directions:
Top each steak with salt, pepper, 1 TSR garlic, and 4 slices pancetta. Sprinkle with 1 tsp each raisins and pine nuts. Sprinkle with 1 tsp Parmigiano and parsley. Roll into a cylinder. Secure with toothpicks.

Heat the olive oil; add the braciole. Cook until brown; remove to a plate. Add the onion; cook 2 minutes; add the tomatoes, the remaining parsley, basil, 1 tbsp salt and 1 tsp pepper. Add the braciole. Cover; simmer 1 hour, or until tender. Serve hot.

Number Of Servings:
Number Of Servings:
8

 

 

 

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