Posts: 20,453
Threads: 1
Joined: Nov 2007
I had a feeling this one would suck you in...Italian and all...LOL! Well, I have never made braciola, so this will be interesting. I hope it won't disappoint my Italian experts out there...there are many of you...LOL! Here goes:
* Exported from MasterCook *
Two-Cheese Braciola with "Sunday Gravy"
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the braciola-
1/4 cup parmesan cheese -- grated
1 teaspoon dried basil
1 teaspoon dried oregano
1 1/2 pounds flank steak -- trimmed and pounded 1/2" thick
3 ounces prosciutto -- thinly sliced
6 slices provolone cheese
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
For the sauce-
3/4 cup dry red wine
28 ounces tomatoes -- drained
1/2 cup onion -- diced
1/4 cup carrot -- diced
1/4 cup celery -- diced
4 cloves garlic
Combine Parmesan, basil, and oregano; sprinkle herbed cheese mixture over pounded flank steak. Top with prosciutto and provolone.
Tightly roll steak, starting at one short side an tucking in any prosciutto or provolone that extends outside the roll.
Tie rolled-up steak with butcher's twine, spacing knots about 2 inches apart all along the length of the roll. Season beef with salt and pepper.
Sear outside of the rolled-up steak in oil in a large saute pan over high heat until beef is well browned on all sides, 8-10 minutes total.
Transfer rolled-up steaks to a 4- to 6-quart slow cooker.
Deglaze the saute pan with wine scraping up any browned bits in the bottom, cooking until liquid is reduced to about 1 tablespoon; pour liquid into a blender.
Add tomatoes, onion, carrot, celery, and garlic to blender; puree until smooth. Transfer sauce to the slow cooker. Cover.
Cook beef until tender, on high-heat setting for 4-5 hours or on low-heat setting for 6-7 hours.
Transfer braciola to a cutting board, remove twine, and cut into 8 slices. Serve braciola with sauce over hot cooked bucatini or other pasta.
Description:
"Pounding the flank steak thoroughly with a meat mallet is critical- it tenderizes the meat, evens the thickness of the steak so that it cooks to a uniform doneness, and makes the beef easier to roll."
Source:
"Cuisine at Home Slow Cooker Menus; page 61"
Easy Romaine Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon shallot -- minced
1 teaspoon honey
Kosher salt and pepper -- to taste
6 cups romaine lettuce -- sliced
1 cup croutons
Whisk together oil, vinegar, Dijon, whole-grain mustard, shallot, and honey. Season vinaigrette with salt and pepper; toss with romaine and croutons.
Description:
"Add red onion, cherry tomatoes, and sliced cucumber if you wish."
Source:
"Cuisine at Home Slow Cooker Menus; page 61"
Daphne
Keep your mind wide open.