Lidia Bastianich Beef Braciole Recipe

Braised Beef Rolls (Braciole di Manzo) – My Recipe …

WebOct 24, 2017 · Add the braciole into a single layer and cook, turning the braciole every 2-3 minutes until all sides are lightly browned, about 7 …

Rating: 4/5(1)
1. To make the stuffing: Place the bread cubes and milk into a medium bowl and stir for full coverage. Let soak until bread is very soft (at least 20 minutes).
2. Drain the bread, squeeze out the excess milk, and return bread to the bowl. Stir in the chopped egg, parsley, grated cheese, raisins and garlic. Lightly salt and pepper. Mix well and set aside.
3. For the beef rolls: With the toothed side of a heavy meat mallet, pound each slice of beef round to a thickness of about 1/4" and about 5 to 6" wide, 6-7" long.
4. Top each with a slice of the prosciutto and tap with fingertips to lightly adhere to the beef. Spread 2 to 3 tablespoons of the stuffing over the beef slice, leaving a 1" border around the edges.

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Beef Braciole The Italian Chef

WebMar 10, 2017 · Fill one of the tomato cans 1/2 way with water and pour in. Add the bay leaves and season with salt and pepper. Place the braciole …

Rating: 4.8/5(6)
1. Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one.
2. Mix together the the pignoli beans, pecorino romano cheese, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto. Roll up the slices, tucking in the ends and tie with kitchen string.
3. Heat the olive oil in a large sauce pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes. Remove from pan with a slotted spoon and keep to the side.
4. If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.

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