Beef Braciole With Prosciutto Recipe

Sicilian Braciole with Prosciutto and Raisins Mangia …

WEBApr 7, 2021 · Pour in a jar of tomato passata. Be sure to add water to the jar (about 1/2 full) to gather the excess sauce sticking to the jar. Add to …

Rating: 5/5(1)
1. Use a meat mallet to pound the meat until thin. Set aside.
2. Combine fresh breadcrumbs (crumb of day old bread); Pecorino Romano cheese; provolone cheese; fresh chopped parsley; minced garlic; and pepper in a medium sized bowl. Stir in some olive oil and combine all ingredients well.
3. Place a slice of prosciutto on each slice of meat. Top with breadcrumb mixture and add a few raisins (I added 3-4).
4. At this point you have 2 choices as to how to brown the braciole. The traditional method is to brown them in a little olive oil in the same sauce pan in which you will prep the tomato sauce in. Brown all sides of the braciole, remove from the sauce pan and proceed with the preparation of the sauce.

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Grandma Gennaco's Beef Braciole A Family Feast

WEBFeb 8, 2024 · In a large Dutch oven or heavy bottomed pot that has a lid, add the third of a cup of olive oil and heat over medium high heat. Once …

Rating: 5/5(4)
1. Depending on how thick your flank steak is, you may have to butterfly the meat (run a long sharp knife horizontal to meat and board from one end to the other so you end up with two equal flat pieces) If the piece of flank is too thin to butterfly then pounding to desired thickness will do. Regardless, either method will still require further pounding to get the meat to the desired thinness.
2. Cut cross marks every 2-3 inches on the beef against the grain about half way through. Cover with plastic and pound to about ¼ – ½ inch thick.
3. In a small food chopper or mill, make a paste out of salt pork, garlic, parsley and olive oil. (Do not use the salt pork rind.)
4. In a small bowl, mix prosciutto, pesto and Romano. Add pureed salt pork mixture and mix.

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