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Braciole (Bra-shole) Recipe

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This recipe for Braciole (Bra-shole), by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristi Schilloff
Added: Friday, October 23, 2009


1-2 pounds flank steak
4 Tbls. extra virgin olive oil
1/2 cup grated Parmigianino-Reggiano cheese
1/2 cup seasoned bread crumbs
2 cloves garlic, finely minced
2 tablespoons freshly chopped Italian parsley
1 medium onion, finely diced
Freshly ground black pepper
1 cup semi-sweet red table wine.
3-4 cups basic Marinara sauce
2 large eggs
1/8 teaspoon Anchovy paste

In a large mixing bowl, or small food processor, add the eggs, olive oil, minced onions and garlic, Parmigianino Reggiano cheese, chopped parsley, a good pinch of freshly ground pepper, bread crumbs, and the Anchovy paste. Place flank steaks between 2 sheets of plastic wrap and pound with meat mallet until very thin. Lay meat on clean cutting board and spread the bread crumb stuffing evenly over each steak. Keep the stuffing away from the edges so that it won’t cook out. Start at the narrowest end and roll up the meat like a jelly roll. Seal the rolls with butcher’s string or wooden tooth picks.

Preheat oven to around 350º. Heat the remaining olive oil over medium heat in a heavy duty, oven proof frying pan. Add in the Braciole and lightly brown on each side. Add the wine and part of the marinara sauce and bring to a quick boil. cover pan with aluminum foil and transfer it to a preheated oven. Check frequently and add more marinara sauce if needed to keep the rolls moist. After 30 minutes, remove the foil, add more sauce, and cook until the meat is tender.

Remove Braciole from sauce, cut off string, slice diagonally, and return to pot with sauce. Serve over pasta.




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