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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Braciole (bree-zshole) Stuffed Steak Recipe

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This recipe for Braciole (bree-zshole) Stuffed Steak is from COOKING WITH YAYA, 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!
Category:
Category:
Ingredients:  
Ingredients:  
MEAT & FILLING

1-1/2 lb flank - butterflied or for appetizer, size get braciole and cut into had size slices
Italian or oil dressing of your choice
Minced garlic
Chopped fresh Italian parsley
1 cup grated Pecorino Romano cheese
12 slices hot or sweet Soppressata
12 slices sharp provolone cheese
Fresh ground pepper
1/4 cup olive oil

Marinate steak overnight in dressing
Directions:
Directions:
Butterfly the flank or cut braciole into hand size slices

Cover with plastic wrap and pound out it out to an even thickness; and you can trim to square off the meat, if needed - for easy for rolling. At this point decide if you would like to make one large roll or smaller rolls; if not, then divide the meat into 2-3 pieces.
Sprinkle the interior of meat with pepper, garlic, parsley, basil, cheese and soppressata (I don’t salt this, the cheese is enough).
Roll the meat jellyroll fashion and secure with toothpicks or metal pins
Place rolled meat into a baking pan and add remaining dressing on top, sprinkle with a bit more grated cheese and seasoned bread crumbs.
Bake at 350 until golden brown.
When ready, place on serving platter,
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I prefer the appetizer size, you can make as many or as little as you like.

 

 

 

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