Braciola

Maria KostoffMaria Kostoff
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Braciola
25/04/2013
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Preparation25 min.
Cook60 min.
Тotal85 min.
Servings4
"A tempting roast fillet of beef, placed on a pedestal in Italian cuisine! Exceptionally tender, juicy and aromatic!"

Ingredients

  • beef tenderloin - 28 oz (800 g) fillet
  • salt
  • black pepper
  • breadcrumbs - 3.5 oz (100 g)
  • garlic - 3 - 4 cloves
  • sausages - 5.5 oz (150 g) or other Italian sausage
  • feta cheese - 3.5 oz (100 g) hard
  • parmesan - 2 oz (50 g)
  • onions - 2 sprigs fresh
  • parsley - 1/2 bunch, chopped
  • olive oil - 2/5 cup (100 ml) + some for frying
  • red wine - 1/3 cup
  • broth - 1/2 cup, veal
measures

How to cook

Clean the beef tenderloin of fat and membranes. Divide it into two pieces, form thin steaks from them with a knife. Season them well with salt and black pepper.

Toast the breadcrumbs in a dry pan. Mix them in a bowl with the crushed garlic, a little salt, chopped onion, parsley, salami - sliced thinly, the cubes of feta cheese and grated Parmesan. Mix everything very well.

Distribute the mixture onto both steaks, wrap them up into rolls, tie them with string tightly and leave for 2 hours in the fridge to absorb the flavors.

Heat the olive oil in a pan and put the rolls to braise fully and evenly. Slowly add the wine and broth and let it stew for between 45 minutes and 1 hour.

Don't let the rolls go dry, pour in a little broth or hot water when needed. Serve the ready Braciola with pasta and sauce, stewed or mashed potatoes, sautéed mushrooms, etc.

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