Not So Traditional Stuffed Braciole September 27 2011
- 5 Thinly Sliced Braciole
- Butcher string
- 2 garlic cloves finely minced
- ¼ Sweet Onion
- 4 oz thinly sliced salami, cut into ¼ inch wide matchsticks
- 8 oz Italian Fontina cut into ¼ inch cubes or grated
- ½ cup freshly grated Parmigiano-Reggiano
- ½ cup Italian bread crumbs
- Olive oil, Kosher Salt and Black Pepper
In a medium bowl, combine the garlic, onions, salami, fontina, parmigiano and bread crumbs and mix well. Add ¼ cup of olive oil and mix well with your hands. Set aside. Season the braciole on both sides with salt and pepper, and place it on a work surface so a long side is toward you. Spread the bread crumb mixture evenly over the beef, leaving a ½ inch border along the side farther than you. Gently pat the stuffing mixture on the beef to keep it in place. Starting from the side nearest you, roll up the meat like a jelly roll, pressing any stuffing out of the ends back into the roll. Tie evenly with the twine, spacing the ties evenly. Make your sauce.
Quick and Easy Homemade Sauce
- 3 garlic cloves, minced
- one 28-ounce can San Marzano Italian peeled whole tomatoes,
- drained in a colander and broken up with your hands
- Salt and Pepper (to taste)
- 3 fresh basil leaves (or a ½ tbsp of chopped basil)
- ½ tbsp of chopped oregano
- ¼ tbsp of fresh parsley
- ¼ cup of olive oil
To make the tomato sauce, heat 1/4 cup of olive oil in a large frying pan over medium heat. Add the garlic and sauté for 1 minute, stirring constantly to avoid browning. Add the tomatoes, adjust salt and pepper to taste, and cook on medium heat for 10 minutes. Add the basil leaves, oregano and parsley and turn off the heat.
Preheat a touch of olive oil in a pan, sear the braciole on both sides to form a nice crust. Put in a 9x13 with your quick sauce and bake for 15 minutes at 350 degrees. Serve over pasta with fresh ciabatta bread.