From The Butcher…
Nicky D's Brasciole
Stuffed Beef Rolls in Tomato Sauce
Serves 4
Ingredients:
- 4 thin slices Certified Angus Flank Steaks
- 2 cloves garlic, finely chopped
- 2 Tbsp. finely grated Parmigiano Reggiano Cheese
- 2 Tbsp. fresh Italian parsley, chopped
- Freshly ground Himalayan Sea Salt and Alessi Peppercorns
- 4 thin slices Fontana Parma Prosciutto
- 2 Tbsp. Carlino's Own Extra Virgin Olive Oil
- 2 crushed garlic cloves
- 1 cup dry red wine
- 4 cups fresh Italian Roma Tomatoes, pressed through a food mill
- 4 fresh basil leaves, torn into small pieces
- 1 lb. Ziti or Penne pasta, cooked and kept hot
Directions:
Sprinkle the beef with garlic, cheese, parsley, and salt and pepper. Cover with the prosciutto slices. Roll up each piece like a sausage and tie it with a kitchen string.
Heat the oil in a large pot. Add the brasciole and garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic golden.
Add the wine and simmer for 2 minutes.
Stir in the tomato puree and basil.
Cover and cook over low heat, turning the meat occasionally, until it is tender, about 2 hours. Add a little water if the sauce becomes too thick.Serve the sauce over the hot cooked pasta, followed by the brasciole.
<< back