Try this Braciole - Meat Rolls recipe, or contribute your own.
Suggest a better description1. Place plastic wrap on top of steak and pound to tenderize and flatten steak. Be careful not to tear meat. Cut each steak in 3 equal widths anout 4" wide. The braciole rolls across the width not the length. This is done so when the braciole is sliced cross graoned making it more tender to the chew. After cutting the steak brush or drizzle with olive oil.
2. Mix bread crumbs, cheese, parsley and onions in bowl. Salt and pepper the meat. Spreadabout 1/3 cup of mixture on each steak. Place the prosciutto on top of bread crumb mixture then top the prosciutto with a sliced egg;
3. Roll each steak as tight as possible and tie with kitchen twine. Brown each braciole in hot oil. turning until all sides are brown. Add meat roll to suga and cook slowly until meat is tender, about 1 1/2 hours.
5. When ready to serve, remove the braciole from sauce, cut and remove the twine. Cool 5 minutes. Serve and leave whole. and garish with chopped parsley.. Serve with speghetti or bucatini.
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Serving Size: 1 each (42g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 180 | ||
Calories from Fat: 96 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 8.5mg | 3 % | |
Sodium 231.2mg | 8 % | |
Potassium 79.8mg | 2 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 16.4g | ||
Protein 3.8g | 5 % | |
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. |
Calories per serving: 180
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