Braciola

Braciola is a Italian dish simply translated into meat roulade or roll. Its made with a variety of different meats or fish such as swordfish, it has a filling of breadcrumbs, Parmesan cheese and eggs or what ever ingredients are available. Rolled and secured with toothpicks or tied with string, browned and fried in olive oil or a tomato based sauce. Great as a side dish served with pasta on a cold winter night.

Beef Braciola

Ingredients:

1 Flank steak, pounded flat

1 cup Panko breadcrumbs

1 handful spinach leafs

2 whole eggs

1/2 cup Parmesan cheese, grated

1 Tablespoon garlic, chopped

Tomato sauce as needed

Method:

1. Combine the filling ingredients and spread evenly on to the flank steak.

2. Roll up with the meats grain running length wise, secure with toothpicks or string.

3. In a pan with hot olive oil, brown all sides then add tomato sauce, cover.

4. Cook at a simmer till tender, about 1-2 hours.

5. Remove string and cut into thin slices, arrange on a platter with the tomato sauce.

Y=4-6 servings