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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Braciola is the Italian term for a thin, rolled, stuffed piece of meat that is braised in stock or wine. Ingredients:
1/2 cup fresh breadcrumbs |
1/2 cup minced fresh parsley |
1/3 cup (1 1/3 ounces) grated fresh parmesan cheese |
3 tablespoons capers |
2 tablespoons pine nuts, toasted |
2 tablespoons fresh lemon juice |
1 teaspoon olive oil |
4 garlic cloves, minced |
1 (1 1/2-pound) lean flank steak |
vegetable cooking spray |
1 1/2 cups low-fat spaghetti sauce |
1/2 cup dry red wine |
8 cups hot cooked fettuccine (about 16 ounces uncooked pasta) |
Directions:
1. Combine first 8 ingredients in a bowl; stir well, and set aside.
2. Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness using a meat mallet or rolling pin. Spread breadcrumb mixture over steak, leaving a 1/2-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.
3. Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Remove steak from pan; set aside, and keep warm.
4. Add spaghetti sauce and wine to pan, scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil, and return steak to pan. Cover, reduce heat, and simmer 1 hour or until steak is tender. Remove string, and cut steak into 16 slices.
5. Spoon 1 cup pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.
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