DirectionsStep1First of all, choose the right cut of beef; best if top round extra thin cut Milanesa-style.Step2Soak 3 tbsp of raisins in room temperature water about 30 minutes until re-hydrated. Waiting for the raisins, pour a splash of olive oil into a pan and sauté 3 tbsp of pine nuts until lightly golden brown.Step3Finally, grate the cheese, and mince the fresh parsley finely along with garlic.Step4Tenderize the meat beating each steak lightly with the flat side of a tenderizer. It’s critical do not rip the meat.Step5After that, lay out a slice of Prosciutto over each braciole steak, and spread on minced garlic and parsley, raisins, and sauteed pine nuts.Step6Eventually, bend the longer sides of the steaks and roll the shorter side of the meat, tying each braciola with kitchen strings.Step7Pour the lard into an enamel dutch oven or thick-bottomed heavy pot, and melt over medium heat.Step8Now sear the rolled meat a few pieces at a time just a couple of minutes, until golden brown. This step is critical and can be difficult the first times because the meat tends to stick; if it happens, baste with a fe…Step9When all the meat rolls are seared, place in a bowl covered, and sauté finely sliced onion into the lard and meat’ juices until soft and translucent.Step10Once the onion is ready, add the beef roulades, raise the flame and baste with 1 glass of red wine.Step11Cook and stir a few minutes over high heat, then add the tomato paste. Cook a couple of minutes more, then add the tomato puree and stir fry a few minutes.Step12After that, low the flame and cook the meat 1 hour and 30 minutes. The meat must cook very gently, bubbling slowly.Step13After 90 minutes, raise the meat and place into a bowl, covered.Step14Cook the sauce until extremely thick, about 2 hours, stirring occasionally.Step15Meanwhile, sauté 3 tbsp of pine nuts and soak 3 tbsp of raisins. After two hours, add the rolled meat, and pine nuts, and raisins, and cook 20 mins more, very slowly.Step16Serve the Neapolitan braciole over a few tbsp of sauce, and save the remainder sauce to toss the pastaIngredientsIngredients8 slicesTop Round Meat (extra thin cut, Milanesa)8 slicesItalian Prosciutto2 poundsTomato Puree (900 g)2 tablespoonsDouble Concentrated Tomato Paste6 tablespoonsPine Nuts6 tablespoonsRaisins2 tablespoonsExtra-Virgin Olive Oil3 tablespoonsLard (manteca)6 clovesGarlic1 Red Onion (300 g)1 bunchFresh Parsley4 leavesFresh Basil16 tablespoonsItalian Provolone (grated, alternatively, Pecorino or Cacio Cavallo)1 glassRed Wine (250 ml)1 tablespoonBlack Pepperadd Table Salt (optional)24 ouncesShort Pasta (best if Rigatoni or Tortiglioni, 680 g)add Braciole Sauce4 ½ tablespoonsRock Salt Every 5 Qt Of WaterSee moreNutritionalNutritional750 Calories26 gTotal Fat72 mgCholesterol85 gCarbohydrate974 mgSodium39 gProteinFrom philosokitchen.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
BRACIOLE NEAPOLITAN-STYLE recipe & history - a…
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Webparsley to taste. 3 1 /4 (750 ml.) of tomato puree. 1/4 cup of Pecorino Romano cheese. 1/4 cup of raisins. 1/4 cup of pine nuts. extra virgin olive oil to taste. METHOD. Place the …
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WebBraciole recipe Neapolitan-style is a dish that ran the history of the Southern-Italian cuisine! The ingredients of this delicious rolled meat come from the Ancient Greece, via …
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