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January 1, 2008

Braciola

Filed under: Beef — Becky @ 6:36 pm

  • 1 pound top round steak
  • 6 ounces mozzarella cheese
  • 6 teaspoons butter
  • 1/3 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup raisins
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 (32 ounce) jar spaghetti sauce

*****

  1. Cut the steak into 4 to 6 pieces and pound each piece thinly with a mallet or the side of a cleaver. Place a slice of mozzarella cheese and 1 teaspoon of butter on each piece, then sprinkle each piece with Parmesan cheese, garlic, and raisins, and season with salt and pepper.
  2. Roll each piece tightly and tie securely with string. Heat olive oil in a medium skillet over medium high heat. Saute each roll in the oil for 5 to 10 minutes, or until browned on all sides.
  3. Drop these rolls into your favorite simmering tomato sauce for 1 1/2 hours, or until tender. Remove from sauce, cool slightly and remove the strings before serving.

Serve on a nice bed of hot buttered fettucine (or pasta of your choice) with a crisp green salad and a crusty roll. Delizioso!

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1 Comment »

  1. la braciola non e questa che fate voi in brasile e tutto sbagliato,braciola e carne con osso di maiale e bistecca e carne di manzo con osso,quella che vendete in brasile sono involtini,perche in brasile fate tutto alla rovescia?e la chiamate pure cucina italiana,chiamatela cucina brasilera non italiana per favore.

    Comment by giovanni — March 29, 2009 @ 5:51 pm | Reply


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