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Marc Richards

Hi there!  I'm Marc. This is my little corner of the web.
Here's a few small things you should know about me:

Sometimes I post funny stuff for you to read.  

I love food, so every Friday, I share a recipe of my own, or one that I've found online, etc. If you have a recipe you'd like to share, you can post it here!

Here's a couple of my favorite sites: 
ShouldIWearPantsToday.com and IsItLunchtimeYet.com.
Please enjoy them! :)

 


 



Foodie Friday: Braciole, Stuffed Beef Rolls in Tomato Sauce

It's another Foodie Friday and this dish makes me so happy I make it probably more often than I should.  I'm thinking I might make it tonight, actually. As always, if you give it a try, let me know! :)  Happy Foodie Friday!

Braciole, Stuffed Beef Rolls in Tomato Sauce 
Serves 4

4 thin slices boneless beef round (about 1 pound)
1 garlic clove, finely chopped
2 tablespoons freshly grated Pecorino Romano
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground pepper
4 thin slices prosciutto
2 tablespoons olive oil
2 garlic cloves, lightly crushed
1 cup dry red wine
4 cups tomato puree
4 fresh basil leaves, torn into small pieces
1 pound ziti or penne, cooked and still hot

Place the beef between two pieces of plastic wrap and pound gently with a meat pounder or rubber mallet to a 1/4- to 1/8-inch thickness.

Sprinkle the beef with the garlic, cheese, parsley, and salt and pepper. Cover with the prosciutto slices. Roll up each piece like a sausage and tie it with kitchen string.

Heat the oil in a large pot. Add the braciole and garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the wine and simmer for 2 minutes. Remove and discard the garlic.

Stir in the tomato puree and basil.

Cover and cook over low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes too thick.

Serve the sauce over the hot cooked ziti as a first course, followed by the braciole.

 


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08/13/2013 9:26AM
Foodie Friday: Braciole, Stuffed Beef Rolls in Tomato Sauce
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