For dinner tonight it was my second attempt at making Braciole. I realized why my last time didn't turn out as tasty as it could've: I didn't cook the meat in the sauce long enough. You should cook it for at least an hour. Here is what it looked like at the end:
Braciole
2 lb flap (or flank) Steak
12 slices of Panchetta
2/3 cup grated Parmesan
1/4 cup Italian spiced Breadcrumbs
1/2 cup chopped Basil
1 can diced Tomatoes
1 cup Red Wine
1 cup Stock (chicken or beef)
1 clove Garlic chopped
Oregano to taste
Cut the steak into strips about 3 inches wide and pound it to 1/2 inch thick. Mix the parmesan and breadcrumbs and add olive oil to combine. Form each roll by laying the panchetta on each steak, spread the parmesan mix on top, and sprinkle basil on that. Roll up and use a toothpick to hold together.
Heat olive oil in pan. Once hot brown the steak on all sides. Once brown remove the steak. Saute the garlic in the leftover oil and use the wine to deglaze the pan. Add the tomatoes and stock. I used the back of the spoon to mash the tomatoes. Season with salt, pepper, and oregano. Add the steak back to the pan and cover. Cook for at least an hour, turning occasionally.
I served it with a side of roasted zucchini - super easy. I just dice them and toss them with olive oil, lemon juice, and the 21-Salute Seasoning. Bake at 375 for 45 minutes.
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| Braciole with Roasted Zucchini |
2 lb flap (or flank) Steak
12 slices of Panchetta
2/3 cup grated Parmesan
1/4 cup Italian spiced Breadcrumbs
1/2 cup chopped Basil
1 can diced Tomatoes
1 cup Red Wine
1 cup Stock (chicken or beef)
1 clove Garlic chopped
Oregano to taste
Cut the steak into strips about 3 inches wide and pound it to 1/2 inch thick. Mix the parmesan and breadcrumbs and add olive oil to combine. Form each roll by laying the panchetta on each steak, spread the parmesan mix on top, and sprinkle basil on that. Roll up and use a toothpick to hold together.
Heat olive oil in pan. Once hot brown the steak on all sides. Once brown remove the steak. Saute the garlic in the leftover oil and use the wine to deglaze the pan. Add the tomatoes and stock. I used the back of the spoon to mash the tomatoes. Season with salt, pepper, and oregano. Add the steak back to the pan and cover. Cook for at least an hour, turning occasionally.
I served it with a side of roasted zucchini - super easy. I just dice them and toss them with olive oil, lemon juice, and the 21-Salute Seasoning. Bake at 375 for 45 minutes.
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