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| BRACIOLE |
| 4 Servings |
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| Ingredients |
1 Flank Steak
1/4 c Toasted Pine Nuts
1/4 c Parsley
1/4 c Golden Raisins
1 T Chopped Fresh Oregano,Thyme, and Sage
3 T Olive Oil
1lb Sweet Italian Sausage Link
1/4 lb Sliced Pancetta Bacon
Salt and Pepper
1 qt Red Wine
1 qt Veal Stock
1 qt Marinara
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| Method |
| Place flank steak on cutting board; butterfly and pound until
thin between two sheets of wax paper.
Rub meat with olive oil, salt, pepper, fresh herbs, and parsley.
Place thinly sliced pancetta bacon, toasted pine nuts, and
golden raisins evenly on beef.
Place Italian sausage in middle of flank steak.
Roll meat up in a cigar like fashion, keep it firmly closed tie
with twine.
In roasting pan heat oil over high heat. Add meat turning
each side until golden brown.
Add wine, stock, marinara, add any left over raisins, pine nuts,
and herbs and cover with foil.
Place in oven at 300 degrees for 2 1/2 hours.
Remove meat from sauce. Strain fat from sauce. Reduce by
1/3 and serve.
Serve over mashed potato, risotto, or pasta. |
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