On an old episode of "Everybody Love Raymond", Debra makes a meal called Braciole (sp??), I want the recipe.

Answer 1

Braciole
Yield: 4 Servings

Ingredients

1 (2 to 2-1/2 lb) round steak
1 butterflied
1 lemon's grated rind
1 salt and pepper
2 1/2 ts oregano
1/4 lb prosciutto,thinly sliced
2 c bread crumbs
1/4 lb parmigiano-reggiano
1 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
1 tomatoes with their juice

Instructions

PIKE STREET, SEATTLE WINE: BAROLO, CAVALOTTO, 1971 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

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 3

Braciole is the name of an Italian dish. They are thin slices of meat (typically pork, chicken, or beef, but even swordfish) that are rolled with cheese and bread crumbs and fried; in Italian American cuisine (where the word is commonly pronounced /bra'zhol/ from the Sicilian pronunciation) the bread crumbs are often left off and the braciole are cooked along with meatballs and Italian sausage in Sunday gravy. They can be served with tomato sauce, ketchup, or even plain and are small enough to be eaten whole usually.

There exist many exotic variations on the recipe. Changing the type of cheese and adding assorted vegetables (such as eggplant) can drastically change the taste. Braciole are not eaten as a main dish, but as a side dish at dinner, or in a sandwich at lunch.

Answer 4

Here you have two different versions, choose whichever you prefer...
By the way, it's an italian dish, not spanish.
:-)

BRACIOLE

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.

_________________________________________________

1 lb boneless beef round, cut into 4 thin slices approximately 1/3 inch thick
4 slices of prosciutto
1 tablespoon pignoli beans(pine nuts)
2 tablespoons grated pecorino romano cheese
2 garlic cloves, chopped
2 tablespoons parsley, chopped
1/2 cup olive oil
2 28oz cans imported Italian tomatoes
1/4 cup tomato puree
2 bay leaves
3 fresh basil leaves, torn into small pieces
1 medium yellow onion, chopped fine
2 carrots, peeled and chopped fine
2 celery stalks, chopped chopped fine
1 cup dry red wine
flour spread on a plate for dredging
salt & pepper to taste

1. Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one and sprinkle evenly with with the pignoli beans, pecorino romano cheese, garlic and parsley. Roll up the slices, tucking in the ends and tie with kitchen string.
2. Heat 1/4 cup of the olive oil in a large frying pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes.
3. Heat the other 1/4 cup of olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes. Add braciole, bay leaves, and salt & pepper.
4. Add red wine and cook until most of liquid evaporates, about 2 minutes. Pass the tomatoes, with their juices through a food mill or sieve into the saucepan. Fill one of the tomato cans 1/2 way with water and add to saucepan. Add tomato puree, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
5. Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.

Answer 5

I have no idea, but I hope yours comes out the hit hers did...hope you don't have a jealous mother-in-law...LOL