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Add a photoRaciónes: 6
Ingredientes
- 2 ounce Dark raisins
- 1/4 lb Prosciutto, finely minced
- 1/3 c. Fresh breadcrumbs
- 2 ounce Pinoli nuts, pine nuts
- 1/3 c. Chopped parsley
- 3 ounce Freshly grated parmesan cheese
- Â Â Salt and freshly grnd black pepper
- 1Â 1/2 lb Beef top round, (3 slices, 1/4in. thick)
- 1/3 c. Extra-virgin extra virgin olive oil
- 1 sm Onion, minced
- 1 sm carrot, minced
- 1/2 c. Dry red wine, or possibly white wine
- 1 can Italian peeled tomatoes, undrained, finely minced
Direcciones
- 1. Soak the raisins in hot water to cover for 20 min. Drain and dry.
- 2. In a medium bowl, combine the raisins, prosciutto, the breadcrumbs, pinoli nuts, parsley, Parmesan cheese, salt and pepper and mix together well.
- 3. Cut the beef slices to create pcs approximately 4x3 inches. Lb. with a meat pounder or possibly heavy object till the slices are about 1/8 inch thick.
- Divide the filling mix proportionately among the meat slices and spread to 1/4 inch from the edges.
- 4. Roll the slices into a sausage shape and tuck the ends in. Secure with toothpicks or possibly tie in both directions with kitchen string.
- 5. Put the extra virgin olive oil, onion, and carrot into a heavy cooking pot large sufficient to hold the braciola in one layer. Cook gently till the onion is translucent/soft.
- 6. Push to the side and add in meat rolls. Turn up the heat and brown the meat on all sides. Keep the onions and carrots off to the side so as not to burn. Push the browned meat to the side and pour the wine into the pan.
- Bring to a boil, scraping up any browned bits from the bottom of the pan.
- Boil 1 minute to reduce the wine. Reduce the heat, push the me at and vegetables to the center of the pan, and add in the tomatoes. Season with salt and pepper and put the cover on slightly askew.
- 7. Simmer gently 1 to 1 1/2 hrs, or possibly till the meat releases easily when tested with a skewer and the sauce is slightly thickened. If the meat is tender but the sauce is watery, remove the meat and reduce the sauce.
- 8. Transfer the meat to a hot platter and remove the toothpicks or possibly string.
- Leave whole or possibly slice into 1/4-inch pcs. Spoon on the sauce and serve.
- (Serves 6 to 8).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 6 servings | |
| Calories 455 | |
| Calories from Fat 233 | 51% |
| Total Fat 26.17g | 33% |
| Saturated Fat 7.97g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 390mg | 16% |
| Potassium 683mg | 20% |
| Total Carbs 16.05g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 7.79g | 5% |
| Protein 34.61g | 55% |
