Braciola - Braciole With Noodles
"Braciola is the Italian term for a thin, rolled, stuffed piece of meat that is braised in stock or wine."
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1⁄2 cup fresh breadcrumb
- 1⁄2 cup minced fresh parsley
- 1⁄3 cup grated fresh parmesan cheese (1 1/3 ounces)
- 3 tablespoons capers
- 2 tablespoons pine nuts, toasted
- 2 tablespoons fresh lemon juice
- 1 teaspoon olive oil
- 4 garlic cloves, minced
- 1 (1 1/2 lb) lean flank steak
- vegetable oil cooking spray
- 1 1⁄2 cups spaghetti sauce
- 1 cup dry red wine
- 8 cups hot cooked fettuccine (about 16 ounces uncooked pasta)
directions
- Combine first 8 ingredients in a bowl; stir well, and set aside.
- Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to and even thickness using a meat mallet or rolling pin. Spread breadcrumb mixture over steak, leaving a 1/2-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy kitchen string.
- Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Remove steak from pan; set aside; and keep warm.
- Add spaghetti sauce and wine to pan, scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil, and return steak to pan. Cover, reduce heat, and simmer 1 hour or until steak is tender. Remove string, and cut steak into 16 slices.
- Spoon 1 cup of pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
