Sunday, January 16, 2011
Braciole - I Did It My Way
I was unprepared to say the least for this Italian feast. There was lasagna, meatballs, braciole, bread, salad and I'm sure much more. One of the family sayings is, "There's too much food, again". But at the end of the meal no one seemed to mind as they divied up enough leftovers to graze on for the rest of the week!
However, if you didn't take a slice of braciole during the first passing of the bowl, you sorely missed out. So many years have passed and I attempted to replicate the elusive braciole. I've never been able to get the recipe (there probably isn't one) so I relied on the Internet for guidelines. Thanks to Giada I may have pulled it off! It's a little time consuming but relatively easy.
1/2 c dried or fresh crumbled Italian style bread crumbs
1 garlic clove, minced
1/2 c Parmesan, grated
1/2 c Provolone cheese, grated
2 T Parsley, chopped fresh
4 T olive oil
Flank steak, about 1 - 1 1/2 lb
1 c white wine
3 cups tomato sauce or your choice of marinara
salt & pepper to taste
Preheat oven to 350 degrees.
Mix the first 5 ingredients and add 2 T of the oil to moisten. Meanwhile, lay out the flank steak. Place the mixture evenly on top pressing it in. Start to roll it up and secure it with twine. In an oven proof skillet brown the braciole on all sides. Add the wine, wait for it to bubble and then add the marinara. Cover with foil and bake in the oven for 1 hour basting every 30 minutes. Uncover for another 30 minutes (total time 1 1/2 hours)
Cut the braciole on the diagonal and serve on a plate with the sauce spooned over it. Yum! Perfect for that special Sunday dinner. Just add the pasta!