Iptv Lidias Kitchen Braised Beef Rolls
Lidia's Italy: Recipes: Braised Beef Rolls
Lidia's Italy: Recipes: Braised Beef Rolls
Date Added: 10/5/2013 Source: www.lidiasitaly.com
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Ingredients
- 11/2 cups milk
- 2 cups day-old country bread, cubed (1/2-inch), crust removed
- 2 hard-boiled eggs, peeled and coarsely chopped
- 1/4 cup fresh Italian parsley, chopped
- 1/4 cup Parmigiano-Reggiano, freshly grated
- 1/4 cup raisins
- 1/4 cup toasted pine nuts
- 1 garlic clove, finely chopped
- 2 pounds beef bottom round, cut into 12 slices, each 1/2-inch thick
- 12 slices imported Italian Prosciutto
- 1/4 pound provolone, cut into 1/4 x 1/4 x 2-inch sticks
- salt
- freshly ground black pepper
- For the Sauce
- 3 tablespoons extra-virgin olive oil
- 2 small onions, chopped
- 2 garlic cloves, finely chopped
- 1 35-ounce can San Marzano tomatoes
- 1/2 cup dry red wine
- 3 tablespoons tomato paste
- 2 bay leaves
- Water as needed
- salt
- crushed hot red pepper
- To make the stuffing, pour the milk into a medium bowl, add the bread cubes and let soak until the bread is very soft, 20 to 30 minutes. Drain the bread, squeeze out excess milk from the cubes with your hands and return it to the bowl. Stir in the chopped eggs, parsley, Parmigiano-Reggiano, raisins, pine nuts and garlic. Mix well and set aside.
- To make the stuffing, pour the milk into a medium bowl, add the bread cubes and let soak until the bread is very soft, 20 to 30 minutes. Drain the bread, squeeze out excess milk from the cubes with your hands and return it to the bowl. Stir in the chopped eggs, parsley, Parmigiano-Reggiano, raisins, pine nuts and garlic. Mix well and set aside.
- Pound each slice of beef round to a thickness of about 1/4 inch. Arrange one of the pounded meat slices in front of you with one of the short sides closest to you. Top with a slice of prosciutto, and tap the prosciutto with the back side of a knife so it adheres to the beef. Spread 2 tablespoons of the stuffing along the edge of the meat closest to you, leaving a 1/2-inch border over the provolone, the fold the side borders in to overlap the edges of the stuffing. Roll into a compact roll about 4 inches long. Secure the end flap with a toothpick. Repeat with the remaining beef and stuffing, then season the rolls with salt and pepper.
- Pound each slice of beef round to a thickness of about 1/4 inch. Arrange one of the pounded meat slices in front of you with one of the short sides closest to you. Top with a slice of prosciutto, and tap the prosciutto with the back side of a knife so it adheres to the beef. Spread 2 tablespoons of the stuffing along the edge of the meat closest to you, leaving a 1/2-inch border over the provolone, the fold the side borders in to overlap the edges of the stuffing. Roll into a compact roll about 4 inches long. Secure the end flap with a toothpick. Repeat with the remaining beef and stuffing, then season the rolls with salt and pepper.
View the full recipe at lidiasitaly.com
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