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Braciola Verdi Recipe

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This recipe for Braciola Verdi, by , is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. beef round steak, cut 1/4-inch thick
1 tsp. dried basil, crushed
1/2 tsp. ground nutmeg
1/2 tsp. finely crushed dried bay leaf
4 oz. thinly sliced prosciutto
4 oz. thinly sliced provolone cheese
2 hard- cooked eggs, sliced
1/4 c Parmesan cheese
1/2 c chopped onion
1/4 c chopped green pepper
1 T butter or margarine
1 t olive oil
1 c beef broth
1/2 c Marsala wine
2 T brandy
1 T cornstarch

Directions:
Directions:
Cut the round steak into 6 rectangular pieces; pound each piece flat with a meat mallet. Mix basil, nutmeg, bay leaf and 1/8 tsp. pepper; sprinkle over meat. Layer a sixth of the prosciutto, provolone cheese and egg slices over each piece of meat; sprinkle with Parmesan. Roll up; tie with string.
In a large skillet cook onion and green pepper in butter and olive oil till tender. Add meat rolls; brown on all sides. Add beef broth and wine. Cover and simmer 35 to 40 minutes. Add brandy and simmer 10 minutes more. Remove meat rolls to a platter and remove strings. Boil broth will reduced to 1 1/4 cups. Blend cornstarch and 1/4 c cold water; stir into hot mixture in skillet. Cook and stir until thickened and bubbly. Cook 1 minute more. Season to taste with salt and pepper. Serve rolls over linguine.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I often add strips of beacon before I roll the beef up.

 

 

 

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