Braciole (rolled stuffed steak) from Italia 

on

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.

YUM!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s