"The belly rules the mind."--Spanish Proverb

Braciolia Recipe

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This recipe for Braciolia, by , is from Baker Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lois Venanzi - Baker to Vegas RV Support

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces Fresh Spinach
1/2 cup Bread Crumbs, dried
1/2 cup Freshly grated Parmesan Cheese
1/4 cup Olive Oil
2 Garlic Cloves
3 Red Bell Peppers, roasted
1 1/2 pounds Flank Steak, butterflied and pounded thin
Salt and Pepper
4 ounces Prosciutto, thinly sliced
1 Fresh Hot Chili Pepper, cored, seeded, and minced

Directions:
Directions:
Preheat oven to 350F. Place spinach in a saucepan with just the water that clings to the leave. Cover and cook over medium heat, about 5 minutes. Drain and press to get the moisture out. Combine spinach with bread crumbs, cheese, olive oil, and garlic in food processor. Puree until thick and smooth. Cut roasted peppers in strips. Open the steak on a work surface and season with salt and pepper. Arrange prosciutto on layer, top with spinach mix and roasted peppers. Sprinkle with chilis. Roll along end up and tie with string; brush with olive oil. Bake for about 1 hour. 4-6 servings.

 

 

 

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