This is exactly what my Italian Nonna would have made, had I had one. It is so very old school and lovely a dish to prepare on a chilly evening. You can make it ahead up until the baking time and stash in the fridge, or even make it the whole way through, refrigerate over night then reheat the beef rolls in the sauce the next evening for dinner-- it is quite an accommodating dish, just like my imaginary Nonna.
1tablespoon extra virgin olive oil- EVOO
4 ounces (120 grams) pancetta, chopped
2 cloves garlic, minced
1 large shallot, minced
1 cup Panko breadcrumbs
1 cup chopped parsley
Freshly cracked black pepper
6 ounces (170 grams) Parmesan
3 eggs, whisked
6 large slices beef round (or any lean, slow-cooking cut), pounded thin about 8"x3"
No-cook tomato sauce (
recipe here) or good, jarred sauce
Splash of dry wine (white or red)
1) Have the tomato sauce ready. Saute the pancetta in EVOO until just beginning to crisp then add in the garlic and shallot. Cook until soft (2 minutes). Splodge into a bowl and add in the breadcrumbs, parsley, black pepper and stir. When completely cooled, add in the Parmesan and whisked eggs-- combine well.
2) Preheat the oven to 350F (175C). Spray a baking dish with non-stick spray. Lay the beef slices ona a clean surface and sprinkle with a bit of salt. Scoop 1/6th of the stuffing and place at the fattest end. Now roll up, but not tightly because the stuffing will expand. No need to secure with toothpicks. Place into the baking dish as you roll them up. Add a glug of wine to the sauce and spoon it around the beef rolls to come half way up the sides. Cover and bake for 90 minutes to 2 hours, covered the whole time. Make sure that the tomato sauce does not dry out-- if it does, add some water.
3 comments:
J,
Finally! Directions I can understand..."splodge" some in and a "glup" of wine. I thought... "about that, yep about that much"... was out of "informal trendiness" for the girls. They thought I was just a geek.
You know it when you see it. It's an artist thing.
Great Recipe! Keep painting in the skillet. And, I'll geek away.
Keith
I love braciola. My mom made it a lot and I do sometimes. A little different than yours but slow cooking in sauce for a long time makes it so tender. We always had it with a side of pasta. Yummy!
Jen: Our Aunt Rose use to make this. She would add it to her sauce and simmer it for hours. It sure did add some extra flavor to her sauce. She would put salt pork rolled in hers. I believe this is what did the flavor trick to hers.
Post a Comment