BRACIOLE NAPOLETANA

By Joschef

Ingredients

• 1 1/2 lb beef top round or flank steak – if meat is thick butterfly it or ask your butcher to do this. You’ll want thin slices of meat for rolling.
• Olive Oil
• 1/2 c. Chopped Fresh Flat Leaf Parsley
• 1/2 c. Dry Breadcrumbs
• 1/2 c. Grated Parmigiano-Reggiano Cheese or Grated Aged Provolone Cheese
• 2 tbsp. Garlic chopped finely
• 1/2 c. Pignolis – toast them a little
• Salt and Pepper to taste
• Toothpicks or string (butcher’s twine) to secure the rolls
• 3-4 Tbsp. Olive oil for browning

Details

Preparation time 35mins
Cooking time 180mins

Preparation

Step 1

Lay the meat out on a board. Pound with a mallet to thin and beat with tenderizer side to further tenderize the meat

Rub each slice with olive oil. Follow with a sprinkle of chopped parsley, breadcrumbs, cheese, garlic, pignolis and salt and pepper to taste.

Roll each slice vertically and secure with toothpicks or string.

You can use 2 or 3 strings to secure the smaller ones. If making large ones, use more string or toothpicks.

Brown the rolls in olive oil. When finished – remove them and make the sauce in the same pan.