Wednesday, September 23, 2009


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

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

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

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