Braciola

What started last night as an exercise in boiling eggs, turned into something a little more involved.

I arrived home last night around 9pm. The plan was watch TV, and have an egg or two. As I was waiting for the the timer to go off, I realized that I was on the way to making Braciola. I was planning on making the dish later on in the week, but common sense took a holiday, and I decided to start cooking.

For the record, there is no one way to make Braciola. As long as you have a thin slice of meat, usually wrapped around a stuffing and cooked with wine, your pretty much on your way.

It was good. Quite good. Melt in your mouth coating it with a savory broth good. Even if I didn’t get to eat until almost midnight.

  • 1/2 lb Prosciutto minced
  • 1/2 cup Fresh parsley chopped
  • 2 Hard boiled eggs, chopped
  • 2 Cloves garlic minced
  • 1 cup Grated parmesan cheese
  • 1/2 cup bread crumbs
  • 1/2 cup Currants soaked in water
  • 1/2 cup Pine nuts
  • 1 Carrot grated
  • Salt & freshly ground pepper
  • 2 lbs beef loin steaks, 1/2″ thick
  • 2 tbl Olive Oil
  • 1 stalk celery chopped
  • 1/2 Onion chopped
  • 1 cup Chianti
  • 1 tsp basil, chopped
  • 1 tsp oregano, chopped
  • 1 tsp rosmary
  • 1 28 oz can of Italian plum tomatoes
  • Salt & freshly ground pepper

Stuffing:
In a mixing bowl, combine (with your hands) the prosciutto, parsley, eggs. Add 1/2 of your minced garlic, and 1/2 cup of the parmesan cheese. Mix in the bread crumbs, currants, pine nuts and 1/2 of the grated carrot. Set aside stuffing.

Steaks:
Heat olive oil in a skillet. Flatten meat with mallet to 1/4″ thickness. Pat dry. Season both sides with salt and pepper. Spread stuffing over meat. Then, starting at narrow end, roll the steak, jellyroll fashion. Tie with string at 1″ intervals (You can use toothpicks to fasten as well).

Cooking:
Place the rolled steaks in the skillet and brown well on all sides. Remove meat and place on platter.

In the same skillet, saute remaining garlic and carrot. Add the onion and celery and cook until onions starts to wilt. Don’t forget to scrap the bottom of the skillet to pull up the fronds (the brown remnants that the steaks may have left behind). Add wine to skillet to deglaze pan drippings. Return steaks to skillet with remaining 1/2 cup cheese, undrained tomatoes and basil, oregeno and rosemary. Meat should be covered with vegetables and tomatoes. If not, add small amount of water to cover.

Place lid on skillet and simmer about 1 hour. Remove meat, strain sauce, cool and remove any fat that comes to surface. Return meat and sauce to skillet; continue cooking until meat is tender. Remove string from meat, slice and serve.

Serves 6-8


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