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 Beef Braciole with Sunday Sugo Rosso |
 Protein ingredients. |
 Filling ingredients. |
 Combine filling in large bowl. |
 Combine thoroughly. |
 Pound beef to 1/4 inch thickness. |
 Top with Prosciutto |
 Spread with filling. |
 Add Provolone strips |
 Roll and tie. |
 Brown rolls in olive oil. |
 Deglaze pan with red wine. |
 Bring red sauce and rolls to a slow simmer. Cover and braise in the oven until done. |
 Slice rolls and serve with pasta of choice. |
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This is a tasty braised beef dish. I used top round only because it was on sale. Flank steak or skirt steak work as well but they were both much higher in price. The braising time well vary depending the cut and thickness of beef used. It needs to cook until very tender so be patient. The braciole is good on its own but I served it with rigatoni and a green salad.
Viansa in Sonoma makes some very good small lot signature wines. They are not available to the general public rather to wine club members only. They are not cheap. The 2011 Viansa Sonoma Valley Sangiovese is a very food friendly wine. It is aged in Oak for 20 months. It has fruit forward flavors and worked well with beef and pasta.
Ингредиенты
- 1 lb top round steak
- 2-3 slices Prosciutto
- 2-3 slice Provolone cheese cut into strips
- 6 oz Ricotta Cheese
- 1/2 cup grated Parmigiano Reggiano
- 3 oz chopped spinach, rinsed and dried
- 1 ea large egg
- 1/4 cup dried Italian bread crumbs
- 1/4 red wine
- 3 Tbs olive oil
- 32 oz Sunday Sugo Rosso (link is provided below) or other red sauce
- salt, garlic pepper, granulated garlic, garnulated onion and dried basil to taste
Инструкции
- Preheat oven to 350^
- Trim and pound the beef with a meat mallet to a thickness of about a 1/4 inch.
- Combine the ricotta, parmigiano reggiano, spinach, egg, seasonings,herbs and mix thoroughly. If filling is too thin add bread crumbs to stiffen.
- Lay a slice of Prosciutto on each piece of pounded beef.
- Spread the filling on top. You may have some leftover.
- Place strips of Provolone on top of the filling.
- Roll the beef up jelly roll fashion and tie with kitchen twine.
- Heat olive oil in large pan or Dutch oven to medium high heat. Brown the beef rolls on all sides until nicely browned. About 15 minutes total.
- Remove the beef to a plate.
- Scrape any cheese that may have stuck to the bottom of the pan.
- Deglaze the pan with red wine.
- Add the red sauce to the pan and bring to a boil.
- Place the beef rolls in the sauce and cover the tops with sauce.
- Cover the pan and braise in the oven until very tender; 1 1/2-2 hours depending the thickness of the beef. Uncover and baste with sauce after 1 hour of cooking.
- Remove the beef rolls, cut off kitchen twine and slice into serving size pieces with a sharp knife.
- Serve Braciole and sauce with pasta of your choice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 495g | |
| Recipe makes 4 servings | |
| Calories 865 | |
| Calories from Fat 221 | 26% |
| Total Fat 24.81g | 31% |
| Saturated Fat 9.48g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 638mg | 27% |
| Potassium 576mg | 16% |
| Total Carbs 148.58g | 40% |
| Dietary Fiber 4.3g | 14% |
| Sugars 84.87g | 57% |
| Protein 17.26g | 28% |
Menus and Pairings
Wine and Drink Pairings: Sangiovese
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