Beef Rolls - {Bracioline}

Recipe Ingredients

8		Thin slices pancetta - plus
2 tablespoons	30ml	Finely-chopped pancetta
8		Thin boneless beef cutlets - pounded thinly
		= (from the eye-round)
2		Garlic cloves - finely chopped
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
1 tablespoon	15ml	Salted capers - rinsed, drained
3 oz	85g	Caciocavallo or pecorino - cut matchsticks
1/4 cup	59ml	Extra-virgin olive oil
1		Onion - coarsely chopped
1		Carrot - chopped
1/2 cup	118ml	Dry red wine
2 cups	125g / 4.4oz	Canned tomatoes - coarsely chopped
1/2 teaspoon	2.5ml	Red pepper flakes
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Lay a slice of pancetta across each beef cutlet, then sprinkle each with half of the garlic and some finely chopped parsley. Add a few capers and 1 or 2 pieces of cheese to each cutlet. Roll each up and secure with a toothpick or tie with thread.

In a deep skillet over medium-high heat, brown the beef rolls on all sides in the olive oil. Remove as they brown and set aside.

Add the chopped pancetta to the pan, along with the onion, remaining chopped garlic, and carrot, lower the heat to medium-low and cook, stirring occasionally, until the vegetables are soft but not brown. Add the wine, increase the heat slightly, and cook, scraping any brown bits. When the wine is reduced by half, add the tomatoes and continue cooking for 5 minutes, to reduce and thicken tomatoes into a sauce.

Stir the pepper flakes into the pan and add 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 minutes. Serve immediately

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E15) - from the TV FOOD NETWORK

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