Braciole
Author: The Taste
Ingredients
- ¾ cup Parmesan, grated
- ½ cup parsley, chopped
- 2 garlic cloves, chopped
- ½ teaspoon salt
- 1 teaspoon pepper
- ¼ cup basil, chopped
- 1 pound flank, skirt, top round steak, pounded thin
- Wondra flour*
- olive oil
- Mamma Agata’s Tomato Sauce**
Instructions
- Mix together the parmesan, parsley, garlic, salt, pepper, and basil. This will be your filling.
- Lay out the flattened beef pieces. Distribute the filling evenly over the surface of the beef but leave ¼ inch around the edge.
- Roll the beef tightly like a jellyroll. Secure each roll with a few pieces of butcher twine.
- Coat each roll with a thin layer of Wondra* flour. This will allow them to brown nicely without sticking to the pan.
- Heat the tomato sauce in a large saucepan and heat a skillet with olive oil to medium over medium heat. Brown the rolls on all sides in the skillet.
- As each roll is browned, add it to the pot of sauce. When all of the rolls have been added, cover and simmer for about an hour.
Notes
**You can use all-purpose flour, but Wondra flour is easiest because it does not clump.
**Get Mamma Agata's Sauce Recipe at http://bit.ly/mammasauce
We were fortunate to find round steak pounded flat for scallopini so there was no effort in banging the meat flat. The easiest way would be to use a meat mallet. Since we don’t have one, we’d place it between sheets of wax paper, plastic wrap, or in a ziplock bag, and then proceed to beat it with a rolling pin.
**Get Mamma Agata's Sauce Recipe at http://bit.ly/mammasauce
We were fortunate to find round steak pounded flat for scallopini so there was no effort in banging the meat flat. The easiest way would be to use a meat mallet. Since we don’t have one, we’d place it between sheets of wax paper, plastic wrap, or in a ziplock bag, and then proceed to beat it with a rolling pin.
Recipe by The Taste Edit at https://thetasteedit.com/braciole-recreating-my-grandfathers-italian-recipe/