Directions: |
Directions:Mix together the crumbs, cheese, garlic, parsley and salt and pepper to taste. Stir in enough oil to hold it all together. Mix well.
Lay the flank steak flat and pound with a kitchen mallet a few times around the entire steak ( do not break through the meat ). Sprinkle the crumb mixture evenly over the whole steak ( sprinkle the raisins, if using. They give a slight wine-sweet taste after cooking ).
Starting at the short end, roll up the steak as for a jelly roll. You may cut the steak in half for easier handling before rolling up. Use kitchen twine to tie the roll/rolls securely. Sprinkle with salt and pepper. Heat 2 tablespoons oil in a frying pan and sear braciole on all sides. Add to marinara sauce and simmer for approximately 2 1/2 hours until tender. If you choose, add meatballs that have been baked for 20 minutes in a 425 degree oven about 1/2 hour before braciole is done. Remove braciole from the sauce when tender, remove twine and with a sharp knife slice crosswise, against the grain, into 1/2 inch thick slices. Pour a little sauce over meat and serve with Pasta of your choice.
Although flank steak is traditional, Round steak may be used. It will cook in less time. |
Personal
Notes: |
Personal
Notes: This is my Sicilian grandmother's recipe, used by my mother and the whole family. Only thing is we don't use precise measurements. We don't have them as Grandma cooked by sight and taste. I did my best to figure the recipe as precisely as possible. The addition of raisins were introduced to me by Italian friends from Putenza, Italy. And now I always add them. Buon Appetito!
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