*  Exported from  MasterCook  *
 
                           BRACIOLE IL+++FGGT98B
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Beef
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    (2 to 2-1/2 lb) round steak
                         Butterflied
    1                    Lemon’s grated rind
                         Salt and pepper
    2 1/2   ts           Oregano
      1/4   lb           Prosciutto,thinly sliced
    2       c            Bread crumbs
      1/4   lb           Parmigiano-reggiano
                         Cheese, grated
      1/2   c            Chopped parsely
      1/2   ts           Rosemary
      1/2   c            Flour
      1/4   c            Olive oil
    4                    Cl Garlic,finely chopped
    1                    Sm Onion, diced
      1/2   c            Dry red wine
    2       c            Chopped, canned pear
                         Tomatoes with their juice
 
   PIKE STREET, SEATTLE WINE: BAROLO, CAVALOTTO, 1971 1.Open the
   butterflied steak and, with waxed paper covering it, pound evenly
   with a meat mallet until approximately 1/4 inch thick. Rub the lemon
   rind, salt, pepper, and 1-1/2 Tsp. oregano into the meat. 2.Lay the
   prosciutto slices evenly on the steak. Sprinkle the bread crumbs,
   grated Parmesan, & parsley evenly over the prosciutto slices. Roll
   the braciole tightly, taking care while rolling to tuck in both ends
   so as to hold in the filling while cooking. Tie the roll with strings
   at 1-1/2 to 2 in. intervals. 3.Rub the rosemary between your palms to
   break it up. Season the flour with the rosemary, remaining oregano,
   and salt and pepper. Rub this mixture onto the surface of the beef
   roll. 4.In a pan large enough to hold the roll, heat the olive oil
   over moderately high heat. Add the beef roll, turning to brown the
   entire sur- face. 5.Add the garlic and onion and cook until the
   garlic begins to turn golden brown.
   
   Add the wine and cook for one minute. 6.Add the tomatoes with their
   juice and salt & pepper to taste. Cover the pan and simmer over low
   heat for 1 to 1-1/2 hours or until very tender when pierced with a
   fork. If liquid app- ears to be diminishing during the cooking,
   splash a bit more wine into the pan. 7.Remove from pan & place on a
   heated platter. Remove the strings, cut into 1/2 in. thick sli- ces,
   pour the tomato mixture over the slices and serve. Note: If serving
   cold, place the braciole on a platter, pour the sauce over it, cover
   tightly with plastic wrap or foil, and refrigerate. Before serving,
   bring to room temperature, remove the strings, and cut into slices as
   mentioned previously. The slices can be served on a bed of lettuce,
   accompanied by freshly baked bread.
  
 
 
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