Etta Cirones Braciola

2 Servings

Try this Etta Cirones Braciola recipe, or post your own recipe for Etta Cirones Braciola

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Etta Cirones Braciola Ingredients

2 Thin sirloin steaks; 5-oz.	8 Toothpicks; (up to 10)
2 tb Finely chopped garlic	Olive oil
2 tb Chopped Italian parsley	1 c Tomato sauce OR enough to
2 tb Grated parmesan cheese	4 tb Grated Pecorino cheese
2 tb Raisins	Chopped parsley for garnish
2 tb Pine nuts	Cooked penne pasta; optional
Salt and pepper; to taste

Instructions for Etta Cirones Braciola

Pound steaks between waxed paper to about 1/8-inch thickness. Spread one side of each steak with garlic, then sprinkle each with parsley, cheese, raisins, and pine nuts. Sprinkle with salt and pepper. Roll up steaks and secure with a few toothpicks. Heat oil in a large saute pan and brown the rolls on all sides. Place in a sauce pot and pour in tomato sauce to just cover the rolls. Simmer very slowly for about 25 minutes. Serve with some of the sauce atop or beside cooked penne pasta. Sprinkle with Pecorino cheese and chopped parsley. Serves 2. Recipe from Etta Cirone, owner of Mamarazzi restaurant in the Oaks Shopping Center, Cupertino, CA. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: West Magazine, San Jose Mercury News 2-8- 98. Lynns notes: Made this 2-18-98; used 16 oz. tomato-basil flavored penne pasta and 1 jar of Ragu sauce. After cooking the beef, I added the pasta to the sauce for serving. Delicious meal, served with steamed asparagus. Recipe by: San Jose Mercury News 2-8-98 Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Feb 19, 1998

Main Ingredient: BeefCuisine: Uncategorized