Braciole (rolled stuffed steak) from Italia 


This was another cooking lesson from a chef on the Almafi Coast. This was a thin slice of steak about 1/2 inch, it was quite tender.

First we seasoned with salt and pepper.

Then we added parsley, pine nuts, raisins, and parmigiana.

Then roll tightly and secure with toothpicks, seam side down.

In a hot pan, sweat some diced onions in EVOO and add meat to brown.

Add about 1/4 cup white wine per serving. Then add about 2 ladels of already prepared marinara sauce per serving.

Simmer on low heat for 30-40 minutes.

Carefully remove toothpicks and plate. If sauce is too thin, remove meat and cook down sauce a bit then top. Fresh basil can be a garnish along with parmigiana. You can also add toasted pine nuts for a little frill.


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