Name: Braciole II
Yield: 4 servings
Ingredients: 2-2- 1/2 pounds beef, round steak butterflied; 1 each lemon zest grated; 1 x salt and black pepper to taste; 2 1/2 teaspoons oregano; 1/4 pound prosciutto hinly; 2 cups bread crumbs; 1/4 pound parmesan, parmigiano-reggiano cheese, grated parmigiano-reggiano, grated; 1/2 cup parsley leaves chopped; 1/2 teaspoon rosemary leaves; 1/2 cup flour, all-purpose; 1/4 cup olive oil; 4 cloves garlic finely chopped; 1 Sm onions diced; 1/2 cup red wine dry; 2 cups tomatoes, canned with juice pear, chopped

Servings: 4 persons

2-2- 1/2 pounds beef, round steak butterflied
1 each lemon zest grated
1 x salt and black pepper to taste
2 1/2 teaspoons oregano
1/4 pound prosciutto hinly
2 cups bread crumbs
1/4 pound parmesan, parmigiano-reggiano cheese, grated parmigiano-reggiano, grated
1/2 cup parsley leaves chopped
1/2 teaspoon rosemary leaves
1/2 cup flour, all-purpose
1/4 cup olive oil
4 cloves garlic finely chopped
1 Sm onions diced
1/2 cup red wine dry
2 cups tomatoes, canned with juice pear, chopped

1
Open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately 1/4 inch thick.
2
Lay the prosciutto slices evenly on the steak.
3
Rub the rosemary between your palms to break it up.
4
In a pan large enough to hold the roll, heat the olive oil over moderately high heat.
5
Add the garlic and onion and cook until the garlic begins to turn golden brown.
6
Add the tomatoes with their juice and salt and pepper to taste.
7
Remove from pan and place on a heated platter.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Braciole II

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