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Beef Rolls (Bracioline)
Ingredients
- 8 x thin slices pancetta plus
- 2 Tbsp. finely-minced pancetta
- 8 x thin boneless beef cutlets pounded thinly (from the eye-round)
- 2 x garlic cloves finely minced
- 1/4 c. finely-minced Italian parsley
- 1 Tbsp. salted capers rinsed, liquid removed
- 3 ounce caciocavallo or possibly pecorino cut matchsticks
- 1/4 c. extra-virgin extra virgin olive oil
- 1 x onion coarsely minced
- 1 x carrot minced
- 1/2 c. dry red wine
- 2 c. canned tomatoes coarsely minced
- 1/2 tsp red pepper flakes Salt to taste Freshly-grnd black pepper to taste
Directions
- Lay a slice of pancetta across each beef cutlet, then sprinkle each with half of the garlic and some finely minced parsley. Add in a few capers and 1 or possibly 2 pcs of cheese to each cutlet. Roll each up and secure with a toothpick or possibly tie with thread.
- In a deep skillet over medium-high heat, brown the beef rolls on all sides in the extra virgin olive oil. Remove as they brown and set aside.
- Add in the minced pancetta to the pan, along with the onion, remaining minced garlic, and carrot, lower the heat to medium-low and cook, stirring occasionally, till the vegetables are soft but not brown. Add in the wine, increase the heat slightly, and cook, scraping any brown bits. When the wine is reduced by half, add in the tomatoes and continue cooking for 5 min, to reduce and thicken tomatoes into a sauce.
- Stir the pepper flakes into the pan and add in the beef rolls, spooning sauce over to cover well. Season with salt and pepper and reduce the heat to medium-low. Cover the pan and cook 25 min. Serve immediately
- This recipe yields 4 servings.
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