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Name: Braciole #1
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Flour; 1/4 c olive oil; 1/2 c Dry Red Wine; 2 c canned Pear Chopped; 1/4 lb Prosciutto thinly sliced; 1/4 lb Parmigiano-Reggiano cheese;; 4 garlic finely chopped; Salt and pepper; 1 sm Onion diced; 1/2 ts Rosemary; 1 2-lb round steak (up to 2-1/2 lb); 2 1/2 ts Oregano; 1/2 c parsely Chopped; 1 Lemon Rind grated; 2 c Bread crumbs

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INGREDIENTS

1/2 c Flour
1/4 c olive oil
1/2 c Dry Red Wine
2 c canned Pear ; Chopped
1/4 lb Prosciutto ; thinly sliced
1/4 lb Parmigiano-Reggiano cheese;
4 garlic ; finely chopped
Salt and pepper
1 sm Onion ; diced
1/2 ts Rosemary
1 2-lb round steak ; (up to 2-1/2 lb)
2 1/2 ts Oregano
1/2 c parsely ; Chopped
1 Lemon Rind ; grated
2 c Bread crumbs

Servings

INSTRUCTIONS

1. 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. 2. 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. 3. 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. 4. 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. 5. Add the garlic and onion and cook until the garlic begins to turn golden brown. Add the wine and cook for one minute. 6. Add the tomatoes with their juice and salt & 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. 7. Remove from pan & 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. IL BISTRO PIKE STREET, SEATTLE WINE: BAROLO, CAVALOTTO, 1971 From the . Downloaded from G Internet, G Internet.

NOTES

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Braciole #1

1/2 c Flour
1/4 c olive oil
1/2 c Dry Red Wine
2 c canned Pear Chopped
1/4 lb Prosciutto thinly sliced
1/4 lb Parmigiano-Reggiano cheese;
4 garlic finely chopped
 Salt and pepper
1 sm Onion diced
1/2 ts Rosemary
1 2-lb round steak (up to 2-1/2 lb)
2 1/2 ts Oregano
1/2 c parsely Chopped
1 Lemon Rind grated
2 c Bread crumbs

1. 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.    2. 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.    3. 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.    4. 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.    5. Add the garlic and onion and cook until the garlic begins to turn golden  brown. Add the wine and cook for one minute.    6. Add the tomatoes with their juice and salt & 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.    7. Remove from pan & 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.    IL BISTRO    PIKE STREET, SEATTLE    WINE: BAROLO, CAVALOTTO, 1971    From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (914g)
Recipe Makes: 4

Calories: 2398
Calories from Fat: 566 (24%)

Amt Per Serving		% DV

	Total Fat 62.8g	84 %
	Saturated Fat 20.9g	105 %
	Monounsaturated Fat 21.7g
	Polyunsanturated Fat 13.1g
Cholesterol 178.1mg		55 %
Sodium 8160.6mg		281 %
Potassium 2143.6mg		56 %
Total Carbohydrate 324.8g		96 %
	Dietary Fiber 24g	96 %
	Sugars, other 300.7g
Protein 122.2g		175 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2398

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