Braciole - Courtesy of Giada De Laurentiis
- Ready In:
- 1hr 55mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 118.29 ml breadcrumbs
- 2 garlic cloves
- 157.80 ml grated fresh parmesan cheese
- 157.80 ml grated provolone cheese
- 29.58 ml fresh parsley
- 29.58 ml marjoram
- 14.79 ml thyme
- 14.79 ml basil
- 4.92 ml crushed red pepper flakes
- 59.16 ml olive oil
- 4.92 ml salt
- 4.92 ml pepper
- 680.38 g flank steaks
- 236.59 ml dry white wine
- 768.91 ml tomato sauce (see Simple Tomato Sauce, or use canned tomoto sauce)
directions
- Stir the the bread crumbs, cheeses, garlic and herbs together with 2 tablespoons of the olive oil.
- Pound the flank steak as thin as possible. Add the mixture of herbs and cheese to the flank steak and spread evenly on the work surface. Starting at one end, roll up the flank steak like for a jelly roll, and tie off with butcher's twine or toothpick.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the flank steak and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the tomato 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.
- 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.
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Reviews
-
A dish of perfection! I made this exactly as written and it was excellent. Both the technique and quantities of ingredients results in a tender, flavorful baciole. I didn't add the salt to the filling just because my family doesn't eat alot of salt so keep this in mind when making the filling. This could be a potential issue for some. If you tend to eat more salt, then add it. I did the first time and everyone else liked it but I thought it could use less so I omitted the second time around. Personal preference...
RECIPE SUBMITTED BY
Fave Cookbook is Anthony Bourdain's LES HALLES COOKBOOK (Classical French bistro cooking)