Hi friends, today we are discussing about how to make a Braciole Balsamico. Its an Italian recipe and many of us who like Italian food definitely likes it too. So here below a simple and amazing recipe for those who love Braciole Balsamico and want to make them on their own at home or with their friends. I hope you will enjoy this.
Ingredients
1−1/2 pound Top round, VERY thin sliced
1/2 cup Fresh basil, minced
2 Roasted red peppers, diced
4 tablespoon Parmesan, fresh grated
2 tablespoon Parsley, minced
Salt and pepper
6 Slice Proscuitto, very thin
2 tablespoon Olive oil
2 tablespoon Parsley, minced
1/4 cup Balsamic vinegar
2 tablespoon Pepper, black fresh ground
2 Cloves garlic, finely minced
1/4 cup Olive oil
Method
Place beef slices on counter or flat surface. (Get your butcher to slice them; he can do it so much neater than we can!)Sprinkle with the red peppers and parsley.
Cut prosciutto to fit each beef slice and place over peppers. Sprinkle with basil leaves, Parmesan and pepper.
Roll tightly and tie in two places with kitchen twine to secure, or use toothpicks. Combine all marinade ingredients and pour over beef rolls in no−reactive pan.
Let set at room temp for an hour, or refrigerate for several hours. Remove from marinade, reserving marinade. Heat 1/4 cup olive oil in large heavy skillet.
Brown beef rolls on all sides. Add marinade and simmer for 20 minutes. Or you can put into tightly covered baking dish and bake at 350 for 15−20 minutes.
Ingredients
1−1/2 pound Top round, VERY thin sliced
1/2 cup Fresh basil, minced
2 Roasted red peppers, diced
4 tablespoon Parmesan, fresh grated
2 tablespoon Parsley, minced
Salt and pepper
6 Slice Proscuitto, very thin
2 tablespoon Olive oil
2 tablespoon Parsley, minced
1/4 cup Balsamic vinegar
2 tablespoon Pepper, black fresh ground
2 Cloves garlic, finely minced
1/4 cup Olive oil
Method
Place beef slices on counter or flat surface. (Get your butcher to slice them; he can do it so much neater than we can!)Sprinkle with the red peppers and parsley.
Cut prosciutto to fit each beef slice and place over peppers. Sprinkle with basil leaves, Parmesan and pepper.
Roll tightly and tie in two places with kitchen twine to secure, or use toothpicks. Combine all marinade ingredients and pour over beef rolls in no−reactive pan.
Let set at room temp for an hour, or refrigerate for several hours. Remove from marinade, reserving marinade. Heat 1/4 cup olive oil in large heavy skillet.
Brown beef rolls on all sides. Add marinade and simmer for 20 minutes. Or you can put into tightly covered baking dish and bake at 350 for 15−20 minutes.
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