Recipe#1523

Title: Bracciola 04

rec.food.recipes archive

Yield: 4 Servings
 1 (2 to 2-1/2 lb) round steak butterflied
 grated rind of a lemon
 salt and pepper
 2 1/2 tsp oregano  
 1/4 lb prosciutto, thinly sliced
 2 cup  bread crumbs
 1/4 lb parmigiano-reggiano cheese, grated
 1/2 cup chopped parsley
 1/2 tsp rosemary
 1/2 cup flour
 1/4 cup olive oil 
 4 cloves garlic, finely chopped
 1 onion, diced 
 1/2 cup dry red wine
 2 cups chopped, canned pear tomatoes with their juice
 Open the butterflied steak and, with waxed paper covering it, pound
 evenly with a meat mallet until approximately 1/4 inch thick. Rub
 the lemon rind, salt, pepper, and 1 1/2 Tsp. oregano into the meat.
 Lay the prosciutto slices evenly on the steak. Sprinkle the bread
 crumbs, grated Parmesan, & parsley evenly over the prosciutto
 slices. Roll the braciole tightly, taking care while rolling to
 tuck in both ends so as to hold in the filling while cooking. Tie
 the roll with strings at 1 1/2 to 2 in. intervals. Rub the rosemary
 between your palms to break it up. Season the flour with the
 rosemary, remaining oregano, and salt and pepper. Rub this mixture
 onto the surface of the beef roll. In a pan large enough to hold
 the roll, heat the olive oil over moderately high heat. Add the
 beef roll, turning to brown the entire surface. Add the garlic and
 onion and cook until the garlic begins to turn golden brown. Add
 the wine and cook for one minute. Add the tomatoes with their juice
 and salt and pepper to taste. Cover the pan and simmer over low
 heat for 1 to 1 1/2 hours or until very tender when pierced with
 a fork. If liquid appears to be diminishing during the cooking,
 splash a bit more wine into the pan. Remove from pan and place on
 a heated platter. Remove the strings, cut into 1/2 in. thick slices,
 pour the tomato mixture over the slices and serve. Note: If serving
 cold, place the braciole on a platter, pour the sauce over it,
 cover tightly with plastic wrap or foil, and refrigerate. Before
 serving, bring to room temperature, remove the strings, and cut
 into slices as mentioned previously. The slices can be served on
 a bed of lettuce, accompanied by freshly baked bread.