Tuesday, April 27, 2010


OMG! I am newly obsessed with braciole! I saw Anne Burrell make it on Secrets of a Restaurant Chef, and decided to take that idea and alter it a little bit. IT WAS AMAZING!!! Here's the recipe! This makes 2 braciole


1 large flank steak, pounded to about 1/4-1/2 inch, cut in half
1 c. chopped romaine lettuce
3 cloves garlic, crushed
1 c. bread crumbs
1 tbsp. oregano
1 tbsp. basil
1 tbsp. parsley
1 tbsp. salt + 1 tsp.
1 tbsp. pepper + 1 tsp.
1 tbsp. red pepper flakes
2 eggs
1 tbsp. olive oil
1/2 c. tomato sauce
Cooking string


Preheat oven to 350 F. Preheat a sauté pan to Medium-High. Toast bread crumbs, herbs, and spices in pan until bread is golden brown. Remove from pan. Heat olive oil. Mix breadcrumb mixture, eggs, romaine, and garlic. Sprinkle steaks with remaining salt and pepper. Spread on both steaks evenly, roll into a pin wheel, and tie. Brown both steaks. Spoon sauce evenly into 2 deep pans. Place 1 steak roll in each. Cover with foil. Braise in oven for an hour.

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