Braciole RecipeOrigin: Italian Period: Traditional |
|
This is a classic Italian dish of stuffed meat rolls served in a tomato sauce. Ingredients:
900g fillet of beef, cut into 3cm thick slices 
Braciole Preparation:Method:Place each slice of beef between two sheets of clingfilm (plastic wrap) and beat with a mallet or rolling pin until thin enough to roll (be careful not to tear the meat). Combine the parsley, raisins and pine nuts in a bowl and place 3 or 4 tsp in the middle of each flattened slice of meat. Roll the meat up to completely enclose the filling then tie securely with string to hold the rolls together. Add the oil to a large frying pan and when hot add the garlic and the beef rolls. Cook until the meat is golden brown on all sides then remove the meat and set aside to keep warm. Stir the wine into the pan and bring to a boil. Cook for about 1 minute then add the tomatoes and fry until they begin to break down and release their juice. Return the meat rolls to the pan, bring back to a boil then reduce to a simmer and cook, gently, for about an hour, or until the meat is tender. Transfer to a warmed serving plate, sprinkle with the basil and serve. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Braciole to your online bookmark site: 
|
|
More European recipes... More recipes for Stews... More recipes for Meat... More recipes for Beef... More recipes for Nuts... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with beef and vegetables as primary ingredients: Roadhouse Chilli Pizza Dal Makhani Flounder Roulade Saws Bara Lawr Shin of Beef Soup Tagin Lisan 'asfur Pyrizhky Mustard Steaks Paradise Soup Perfect Purslane Salad Spicy Meatballs in a Marmalade Sauce Malay Chicken Kurma Chickpea and Onion Stew Bean Soup Crockpot Artichokes Celeriac Soup with Cobnuts Mughlai Beef Biriani Malawian Cabbage Dortmund-Lindenhorst Pfefferpotthast Fërgesë e Tiranës me Mish Viçi Turlu Kalbsschnitzel mit Feinen Gemusen Dnepro Tushjonoe mjaso cyplenka Pickled Wild Leek Bulbs Vegetable Terrine Kulu'wa Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
