Braciole Di Manzo With Green Olives And Oregano

Recipe Ingredients

3 cups	711ml	Basic Tomato Sauce - (see recipe)
1 cup	237ml	Green Italian olives
		= (ascolane preferred)
3 tablespoons	45ml	Freshly-chopped oregano leaves - divided
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
1 cup	146g / 5.1oz	Finely-chopped Italian parsley
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
1 lb	454g / 16oz	Beef flank steak - sliced 8 thin
		Scallop-type slices
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dusting
1/4 cup	59ml	Pomace oil
1/2 cup	118ml	Dry red wine

Recipe Instructions

In a medium saucepan, place Basic Tomato Sauce, green olives and 2 tablespoons of the fresh oregano and bring to a boil. Simmer while assembling rest of dish.

In a mixing bowl, mix parmesan, chopped parsley and nutmeg until well blended. Lay 8 pieces of steak out on board. Season with salt and pepper. Divide parmesan mixture evenly over beef, spreading to form a thin layer on top of each piece of steak. Roll up each piece like a jelly roll and tie securely with a piece of butcher twine. Dust the rolls with flour.

In a 12- by 14-inch skillet, heat 1/4 cup pomace oil until smoking. Place 4 rolled steak pieces at a time in the skillet and brown evenly, rolling with tongs or a wooden spoon. Remove first 4 pieces and repeat with remaining four. Remove second group and pour off cooking oil to discard.

Put skillet back on heat and deglaze with red wine, stirring bottom of skillet to loosen browned bits. Add simmering tomato sauce and bring to a boil. Add all 8 beef rolls and simmer uncovered 10 to 15 minutes until meat is cooked through. Remove meat to heated platter, pour sauce over meat and garnish with fresh oregano.

This recipe yields 4 main course servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5651) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.