16 Oct Bracciole 01
OK... I got like 57 different spelling for this, but this is the one in my head, and besides, Emeril spells it this way too.
| Servings | Prep Time |
| 1 serving | 30 minutes |
| Cook Time | Passive Time |
| 60 minutes | 30 minutes |
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OK... I got like 57 different spelling for this, but this is the one in my head, and besides, Emeril spells it this way too.
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Ingredients
Round Steak...
- 2 slices Round Steak, very thin Laid out on wax paper
- 1 pinch Sea Salt
- 1 pinch Pepper, White, Ground
Stuffing Mix...
- 1/2 lb. Mild Italian Sausage, Bulk Raw, No Skin
- 1/4 cup Parmesan Cheese, grated or Romano, Regiano, etc...
- 1 each Egg slightly beaten
- 1/2 tsp. Sea Salt
- 1/2 tsp. Pepper, White, Ground
- 2 tbsp. Parsley, Fresh, chopped
- 2 tbsp. Basil, Fresh, chiffenade
- 1 tbsp. Olive Olive Extra Virgin
- 1/4 cup Onion, Vidalia, diced
- 2 cloves Garlic, Fresh, minced
- 1 tbsp. Italian Seasoning (or ½ Oregano, ½ Thyme Leaves, dried)
- 1 tbsp. Worcestershire Sauce
- 1 dash Tabasco Sauce (or Hot Pepper Flakes)
Cooking and Sauce...
- 1 tbsp. olive oil Extra Virgin
- 1/4 cup Madeira, (or Marsala wine, or good brandy, or low-salt beef stock)
- 1 each Shallot, Fresh, minced
- 1/2 cup Good Dry Red Wine (preferably Rose)
- 1 cup Pasta Sauce, meatless (your favorite Red Sauce, Spaghetti Sauce,etc...)
- 1 pinch Sea Salt
- 1 pinch Pepper, White, Ground
- 2 each Bay Leaf
- 1 pinch Italian Seasoning (or Oregano and Thyme)
To Serve...
- 1 each Scallion, Fresh, sliced
- 1 tbsp. Parley, Italian, Fresh, chopped
- 1 recipe Angel Hair Pasta (or your favorite pasta)
Servings: serving
Units:
Instructions
Prepare Steak...
- Lay the steak out on wax paper.
- Light season the laid out steak with salt and pepper.
Mix Stuffing (like meatloaf)...
- Mix together the Stuffing Ingredients, as for a meatloaf.
ASSEMBLY...
- Thinly spread the sausage mixture onto the steak.
- Firmly roll up the steak to form meat rolls (not so firmly that everything shots out the sides)
- Secure the end of the roll with toothpicks.
COOKING...
- Heat a non-stick pan with some olive oil in it.
- Brown the steak rolls till medium brown on all sides.
- After the steak rolls are brown, deglaze the pan (with the steak rolls still in the pan) with ¼ cup of Madeira, or Masala wine, or good brandy, or low-salt beef stock.
- Add 1 minced Shallot to the pan.
- Cover and cook on medium to reduce the liquid just slightly.
- Uncover and add 1/2 cup of good dry red wine (preferably Rose). Cover and cook on medium until the red wine reduces by half.
- Uncover and add a jar of your favorite meatless spaghetti or marinara sauce, one or two Bay Leaves, very little salt and pepper, and a pinch of Italian Seasoning (or Oregano and Thyme).
- Cover and simmer on low for about an hour, occasionally checking and stirring lightly.
TO SERVE...
- Serve whole right from the pan or allow the rolls to set out of the pan for 10 minutes and then slice into 1-inch slices, and server with angel hair or your favorite pasta.
- Garnish with fresh sliced Scallions and Parsley.
Recipe Notes
This is one of my favorite things to make at home for just Mom and me. Also, I think I see a video of this sometime soon.
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