need a recipe for an Italian dish called braciole.?

Answer 1

Ingredients:
1 (2 to 2-1/2 lb) round steak - Butterflied
1 Lemon's grated rind
Salt and pepper
2 1/2 ts Oregano
1/4 lb Prosciutto,thinly sliced
2 c Bread crumbs
1/4 lb Parmigiano-reggiano Cheese, grated
1/2 c Chopped parsely
1/2 ts Rosemary
1/2 c Flour
1/4 c Olive oil
4 Cl Garlic,finely chopped
1 Sm Onion, diced
1/2 c Dry red wine
2 c Chopped, canned pear
Tomatoes with their juice



Directions:
1.Open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately 1/4 inch thick. Rub the lemon rind, salt, pepper, and 1-1/2 Tsp. oregano into the meat.

2.Lay the prosciutto slices evenly on the steak. Sprinkle the bread crumbs, grated Parmesan, & parsley evenly over the prosciutto slices. Roll the braciole tightly, taking care while rolling to tuck in both ends so as to hold in the filling while cooking. Tie the roll with strings at 1-1/2 to 2 in. intervals.

3.Rub the rosemary between your palms to break it up. Season the flour with the rosemary, remaining oregano, and salt and pepper. Rub this mixture onto the surface of the beef roll.

4.In a pan large enough to hold the roll, heat the olive oil over moderately high heat. Add the beef roll, turning to brown the entire sur- face.

5.Add the garlic and onion and cook until the garlic begins to turn golden brown. Add the wine and cook for one minute.

6.Add the tomatoes with their juice and salt & pepper to taste. Cover the pan and simmer over low heat for 1 to 1-1/2 hours or until very tender when pierced with a fork. If liquid app- ears to be diminishing during the cooking, splash a bit more wine into the pan.

7.Remove from pan & place on a heated platter. Remove the strings, cut into 1/2 in. thick sli- ces, pour the tomato mixture over the slices and serve.

Note: If serving cold, place the braciole on a platter, pour the sauce over it, cover tightly with plastic wrap or foil, and refrigerate. Before serving, bring to room temperature, remove the strings, and cut into slices as mentioned previously. The slices can be served on a bed of lettuce, accompanied by freshly baked bread.

Answer 2

Braciole Recipe


Ingredients:
2 1/2 lb Round Steak, Cut 1/4" Thick
1/2 lb Bulk Italian Sausage
1 Tbls Dried Parsley Flakes
1/2 tsp Leaf Oregano
2 Clove Garlic, Minced
1 LARGE Onion, Chopped Fine
1 tsp Salt
16 oz Canned Plum Tomatoes
6 oz Tomato Paste
1 tsp Salt
1 tsp Leaf Oregano



Directions:

Trim all excess fat from the beef.


Cut into as many evenly sized pieces as there are to be servings. Place each between 2 sheets of waxed paper.


Pound each as thin as possible (the thinner the steaks are, the better this dish works).


Brown the sausage lightly in a skillet. Add the parsley, the first measure of oregano, the garlic, onion and the first measure of salt. Mix thoroughly.


Spread 2 to 3 tablespoons of the mixture on each flattened steak. Roll each steak jelly-roll fashion. Use string or toothpicks or both to keep the steaks rolled. Place the rolled steaks in the bottom of the slow cooker. Combine the tomatoes, tomato paste, the second measure of salt and the second measure of oregano. Pour over the steak rolls.


Cover. Cook on the slow cooker's LOW setting for 8 to 10 hours. Serve the steak rolls with the sauce.

My mom used to just make these with garlic and parsley and salt rolled up and then cooked in water and olive oil, simmered slow on the stove, then added the tomato sauce.

There are many variations but I thought the one above might be more interesting.

My mom always used veal cutlets...but people say poopoo to that now-a-days and use beef.

Answer 3

Braciole Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 4 to 6 servings
3 cups tomato sauce
1 1/4 cups flavored croutons
1/3 cup grated Parmesan
2 eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 clove garlic
1 pound flank steak, pounded to 1/4-inch thick
Olive oil, for brushing
Salt and pepper
Vegetable oil, for searing

Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat.
In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste.

Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher's twine.

In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan.

Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hours.

Answer 4

BRACIOLE

1 (1 1/2 lb.) flank steak
2 cloves garlic
1 tbsp. olive oil
2 eggs, hard boiled, and sliced
Salt and pepper to taste
1/2 c. chopped parsley
1/2 c. coarse grated Swiss cheese
3 tsp. fresh grated Parmesan cheese
2 c. tomato sauce (your own)
Peanut oil

Place flank steak on a board and tenderize with a meat pounder. Crush garlic in a garlic press, and place it on the meat. Add the olive oil, and rub the garlic and oil into the meat. Salt and pepper. Arrange the eggs on the meat, and add parsley. Add the cheeses. Roll the whole thing up like a jelly roll (the slices must cut across the grain of the meat). Brown the roll in a little peanut oil, and place in an oven proof dish. Add the tomato sauce and bake, covered, at 325 degrees, for about 1 1/2 hours. Slice and serve with the sauce.

Answer 5

Anthony's Braciole (Bree-Zshole)
Yet another extremely important part (but not a requirement) of this recipe for overall flavor, adds a lot to the sauce

OK, Here is the stuff you will need for the Braciole:

* 1 lb "Round Steak" or 1lb "London Broil"
* 1/2 cup bread crumbs (preferably "Progresso")
* Fresh Parsley
* 1/4 cup Parmesan Cheese (fresh grated recommended)
* (3) cloves Fresh Garlic - You can never have to much garlic...:-)
* Coarse Black Pepper and Salt

Very Important Tip. When frying the Braciole you MUST have a very good Non-Stick pan. Believe me, this helps!

First of all...
When you go to your local grocery store to get the 1 lb "Round Steak" or 1 lb "London Broil" you will need to ask the butcher to slice the meat up into 1/4" thin pieces.

Take the meat slices and lay them out on wax paper. Now pound the heck out of them, you need a meat pounder for this part. You might want to make sure there are no babies sleeping while you do this. The pieces will end up larger when you're done pounding and you may have to cut them in half and do some trimming.

You want to have pieces that are approximately 7"x3" and relatively rectangular in shape, sometimes when they slice the meat you may get some slices that come to a point, you will have to cut those ends off, it becomes a problem when you start to roll the meat up if one edge is a lot smaller than the other. (Did that make sense to you?? When I get time I might add some pictures to help aid you through this whole sauce making process)

Anyway, now that you have your 7"x3" rectangular slices of meat sitting on your counter, staring at you, waiting for some Italian influence... what you want to do is chop up some nice fresh parsley, about 1/4 to 1/2 cup, grate some fresh Parmesan cheese, about 1/4 cup, and chop up 3 cloves of garlic as fine as you can.

Next...
Sprinkle on the meat a little finely chopped fresh garlic (spread out the garlic with your fingers and try to press the garlic into the meat), some bread crumbs, fresh parsley and fresh Parmesan cheese, then add a dash of salt and coarse black pepper. Make sure it's evenly spread out on the meat.

OK, now you're ready to roll up the meat...

Roll up the meat as tight as you can and tie it up with some very strong thread (we call this Italian dental floss). You will need about three pieces of string for each piece. You want to tie it well enough to hold it all together. Make sure to leave long pieces of string hanging off the knot you make so you can find the string after cooking it. If you don't have strong thread, it will fall apart during the searing process.

OK, now that you have all you're meat rolled up, tied up and ready to go, let's put the meat in the very hot pan.

Take them right from the frying pan into the sauce.

This recipe should yield approximately 7 to 10 Braciole Rolls. This is important to note. If you have more than 10 people you are serving your going to have a problem! Everyone is going to want one of these things!!

This part of the recipe will take practice. You will have to make the Braciole several times before you get it just right. You'll have to play around with the amount of ingredients to add to the meat and the size of the roll. You don't want the rolls too thick or you will have to cook you're sauce longer.

Answer 6

Search foodtv.com and search the recipes for a show called Everyday Italian or Good Eats... They both made a braciole a few weeks ago...

Good Luck.. and Happy eating..

Answer 7

Braciole Recipe
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Yield: 4 servings

1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons 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, recipe follows, or store-bought marinara sauce

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 F.

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 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.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Yield: 6 cups

Hope u like!!!
Happy Cooking!!!

Answer 8

You need flank steak, pound it until it is thin, put bread crumb and Italian seasonings including garlic, a little oil, roll it up and wrap it with heavy string. Some people put tooth picks in it to keep it together. Then fry it in olive oil. You may get different recipes because Italians from different parts of Italy cook differently. But it's delicious no matter how you make it. Good luck....

Answer 9

In a roomy pan to heat the oil with the garlic and the parsley, lift the flame and to add the armrests beaten slightly. Make to seal the meat for 5 min turning it often.

To carry the flame to the minimum and to add the wine and a warm glass of water. You cover and left to cook until the meat it will have drunk all of the wine! (About 15 minutes)

And is a good rule to serve the armrests with the same wine with which were gotten ready

Answer 10

first buy the thinnest cut of round steak your butcher or market offers ( I'll often use veal cutlets also) add 1 minced shallot & 2 cloves of garlic to tbls olive oil over medium heat saute' 1min (medium heat) add 1 tbls olive oil and 1cup italian seasoned bread crumbs along with a pinch of oregano and basil stir 1 min more remove from heat add 1/4 cup parmesan cheese strir and set aside to cool cut enough butchers twine for sucessful tiingapprox.8 inches,lay 1 vertical and 2 horizontal strings down place meat over fill with 1/4 cup crumb mixture ,fold in sides 1st then roll and tie repeat till done then saute rolls over med heat in 1/4 cup olive oil til brown add 1/2 cup red wine one minute later a can of crushed tomatoes and your favorite seasonings .simmer over very low heat 11/2 hrs. enjoy