Braciole

Now that the holidays are rapidly approaching, you may be looking for a new recipe to add into your entertaining repertoire...and here it is!

This dish is relatively easy, if you plan accordingly...in other words, you don't want to rush this one. Your guests will be amazed and think you spent all day in the kitchen (which you actually will not need to).

Prepared correctly, this flank steak literally melts in your mouth..  Your home will smell phenomenal as your guests arrive to be greeted by you, ever so relaxed because you've got this whole holiday entertaining thing down!   Enjoy!

Braciole

Courtesy of Giada De Laurentiis

1/2 cup dried Italian-style bread crumbs

1 garlic clove, minced

2/3 cup grated Pecorino Romano

1/3 cup grated provolone

2 Tbl chopped fresh Italian parsley leaves

4 Tbl olive oil

salt and freshly ground black pepper

1 (1-1/2 pound) flank steak

1 cup dry white wine

3 1/4 cups Simple Tomato Sauce, store-bought marinara sauce (or your own recipe)

Stir the first 5 ingredients in a medium bowl to blend.  Stir in 2 tablespoons of the oil. 

 Season mixture with salt and pepper and set aside.

Lay the flank steak flat on the work surface.  

Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly.  

Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. 

 Using butcher's twine, tie the steak roll to secure.  Sprinkle the braciole with salt and pepper.

Preheat the oven to 350 degrees.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat.  Add the braciole and cook until browned on all sides, about 8 minutes.  

Add the wine to the pan and bring to a boil.  Stir in in the marinara sauce.  

Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes.  After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer.  The total cooking time should be about 1-1/2 hours.

Remove the braciole from the sauce.  Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2 inch thick slices. 

 Transfer the slices to plates.  

Spoon the sauce over and serve.

One Year Ago:  Maple and Rosemary Chicken

Two Years Ago: No Post

Three Years Ago: Surprise Quiche

Four Years Ago: Cioppino

Five Years Ago: Sweet Shrimp and Spicy Sausage Skewers

Six Years Ago: Pear Tart

My secret ingredient...Pasta Jay's Marinara Sauce!
I stock up my pantry with all this beautiful goodness...now available to order online, which I highly recommend, it's amazing!