Braciole for Two
While this recipe seems difficult because it has more than a few steps, it is truly quite easy to perform and is so worth the extra effort. Inspiring great memories of scrumptious meals enjoyed away is to revisit those experiences. This dish always turns out better than we remember the braciole we had in Florence and makes me the food goddess for taking the time.
It is so easily adjusted to increase portions and servings, it is a wonderful weekend family meal, always appreciated and never any leftovers. Simply allow 6-8 oz. of steak per additional serving and cut the rest of the recipe ingredient amounts by 1/2. Easier is to double the recipe for 4, triple it for 6, etc. You’ll never have leftovers even if you think you are making extra.
- 1 lb. flat iron, top round or flank steak
- 1/4 c. quality extra virgin olive oil, divided
- 1 tsp. kosher salt
- freshly ground black pepper to taste
- 1 large clove of garlic, smashed
- 1/2 c. finely chopped shallots
- 1/2 c sliced crimini mushrooms
- 1/2 c. baby spinach
- 2 tbsp. chopped flat leaf parsley
- 1 tsp. thyme
- 1 tsp. diced rosemary
- 2 tbsp. pinoli (pine nuts)
- 1/4 c. grated parmasen
- 1 c. garlic seasoned croutons, processed into crumbs
- 1/4 c. grated provolone
- 1 c. good drinkable dry white wine
- 2 cups marinara
- 1 tbsp. butter
- Slice steaks in horizontal pieces and pound to an easily rollable thickness
- Brush steaks with olive oil and season with salt, set aside
- Sauté garlic, shallots, mushrooms, spinach, parsley, thyme, rosemary and pine nuts for about three minutes until shallots are soft.
- Add crouton crumbs and cheeses and bring to heat enough to begin to melt cheeses.
- Stir mixture together until well combined and set aside to cool.
- Starting at narrowest end of steak, spread filling (about 1/2 cup) over steak, stopping about 1″ from wide end.
- Roll, narrow end first in a tight roll, carefully holding filling in at sides
- Secure temporarily with toothpicks, then tie steak rolls with kitchen twine
- Heat a skillet over medium high heat and coat with remaining olive oil.
- Brown rolls on all sides then remove from skillet
- Deglaze pan with wine, add marinara and bring to a boil.
- Add braciole back to pan, cover and reduce to simmer from 1 to 3 hours. Note: The longer the simmer the closer eye you need to keep on the dish to avoid reducing sauce too much or scorching braciole.
- Remove the meat to a platter and add butter to sauce
- Remove string, slice and pour sauce over,* garnish with parsley and shaves of Parmigiano-Reggiano *(optional)
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