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Etta Cirone's Braciola
Ingredients
- 2 x Thin sirloin steaks, 5-ounce. each
- 2 Tbsp. Finely minced garlic
- 2 Tbsp. Minced Italian parsley
- 2 Tbsp. Grated parmesan cheese
- 2 Tbsp. Raisins
- 2 Tbsp. Pine nuts Salt and pepper, to taste
- 8 x Toothpicks, (up to 10) Extra virgin olive oil
- 1 c. Tomato sauce Or possibly sufficient to cover rolls
- 4 Tbsp. Grated Pecorino cheese Minced parsley for garnish Cooked penne pasta, optional
Directions
- Lb. steaks between waxed paper to about 1/8-inch thickness. Spread one side of each steak with garlic, then sprinkle each with parsley, cheese, raisins, and pine nuts. Sprinkle with salt and pepper. Roll up steaks and secure with a few toothpicks. Heat oil in a large saute/fry pan and brown the rolls on all sides. Place in a sauce pot and pour in tomato sauce to just cover the rolls. Simmer very slowly for about 25 min. Serve with some of the sauce atop or possibly beside cooked penne pasta. Sprinkle with Pecorino cheese and minced parsley.
- Serves 2.
- flavored penne pasta and 1 jar of Ragu sauce. After cooking the beef, I added the pasta to the sauce for serving. Delicious meal, served with steamed asparagus.
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