BUCA DI BEPPO SUNDAY ROLLED STUFFED BEEF (BRACIOLE)
I was looking for a Braciole Recipe from Calabria, and was happy when I stumbled across this one. It is a bit ambitious for a week night, but if you use Alton Brown's quick cook method* for Braciole it can be done.
Provided by Cook4_6
Categories European
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the bread crumbs, garlic, Pecorino Romano cheese, parsley and eggs. Set aside.
- Pound the flank steak until it is 1/4 inch thick (or ask your butcher to prepare it for you!).
- Flatten stuffing onto the middle of the steak from end to end.
- Lay the whole hard boiled eggs over the stuffing, roll up the steak like a salami and secure with string. Set aside.
- In a large pan, bring the Marinara Sauce to a boil, lower the heat, and add the braciola covering it in sauce.
- Cook with lid on for 1 hour or until the sauce is thick, stirring regularly.
- Remove the braciola and set aside. Add the cream to the sauce and keep warm over very low heat.
- Cook pasta until al dente, drain and toss with the sauce. Place pasta on a large platter. Remove the string from the braciola. Slice braciola into 1-inch thick pieces arrange over pasta and serve.
- *Alton Brown browns the rolls and then places in hot marinara in a foil tented baking dish at 350 degrees for 45 minutes.
Nutrition Facts : Calories 1382, Fat 48.6, SaturatedFat 20.6, Cholesterol 473.7, Sodium 2231.5, Carbohydrate 163, Fiber 15.2, Sugar 39.8, Protein 68.4
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